Creamy Curried Cauliflower Soup
This Creamy Curried Cauliflower Soup is veggie-packed and dairy-free. A delicious creamy vegan soup that is ready in less than an hour!
Ingredients
- 2 tablespoons oil I used avocado
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 large head cauliflower cut in florets, about 8 cups
- 4 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon low sodium soy sauce or tamari for GF
- lemon juice to taste
- salt if needed
- parsley, chili oil, bread optional, for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get tender.
- Add the cauliflower & broth and bring to a boil. Partially cover, lower heat and simmer for 30 minutes.
- Transfer everything to a standing blender (or leave in the pot and use an immersion blender) and blend until smooth. Transfer back to the stock pot and add the coconut milk, soy sauce & lemon juice. Cook for a few minutes, or until heated through. Taste and adjust the seasonings as needed.
- Serve hot with chili oil, parsley and crispy bread on the side for dipping.
Video
Nutrition
Calories: 146kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g