Curried Cauliflower Soup
Curried Cauliflower Soup - a spicy and creamy recipe for a delicious curried cauliflower soup that is completely dairy-free!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic minced
- 2 sweet potatoes or yams peeled and cut into 1/4 inch cubes
- 2 celery stalks sliced
- 4 medium carrots sliced
- 1 cup red onion diced
- 1/2 head of cauliflower cut into florets
- 1 pint mushrooms sliced
- 1 teaspoon turmeric
- 1 tablespoon garlic chili sauce
- 1 tablespoon sriracha
- 1 teaspoon fresh ginger
- 4 tablespoons green curry paste we love this one!
- 4 cups vegetable broth
- 2 cups coconut milk
- 2-3 tablespoons fresh lime juice
- kosher salt & ground black pepper to taste
- garnish: fresh cilantro
Instructions
- In large stock pot or dutch oven add olive oil and bring to medium-high heat.
- Add garlic and sauté until fragrant, approximately 2 minutes.
- Add onion and celery and sauté for 2-3 minutes.
- Add sweet potato and carrots, cook for 5-7 minutes.
- Add curry paste, garlic chili sauce, sriracha, fresh ginger, and turmeric.
- Mix to fully coat ingredients.
- Add coconut milk and vegetable broth to the pot.
- Stir to combine and bring to simmer.
- Add mushrooms, cauliflower, and lime juice.
- Stir and let simmer 5-7 minutes or until mushrooms have cooked down and cauliflower is cooked, but still quite firm.
- Taste and add additional salt, as needed.
- Serve and garnish with plenty of cilantro.
Notes
- Storage: place leftovers in an airtight container in the refrigerator for 3-4 days.
- adapted from Fit Foodie Finds Golden Curried Chicken Soup
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