Coconut Curried Cauliflower Soup

By GuidingVegan

Ingredients

• 1 TBS coconut oil
• 1 large head of cauliflower, chopped into small pieces
• 1 large baking potato, scrubbed and cut into 1 inch pieces
• 1 large yellow onion, diced
• 2 cloves of garlic, minced
• 2 tsp up to 1 TBS curry powder (start with 2 tsp and add more if you like it spicy!)
• small dash of cayenne pepper
• 3 cups of veggie stock (if soup is too thick you can add more at the end)
• 1 cup of full fat coconut milk
• salt and pepper to taste

Details

Servings 2
Adapted from dishingupthedirt.com

Preparation

Step 1

Heat a large soup pan over medium heat. Add the coconut oil. Heat through for about 1 minute. Add the onion and saute’ for about 8 minutes stirring occasionally. Add the garlic and cook for about 1 more minute.

Add the cauliflower, potato, curry and cayenne. Cook for about 1 minute stirring constantly. Add veggie stock. Bring to a light boil and then reduce heat to a simmer. Simmer for about 25 minutes.

With an immersion blender (or regular blender) puree the soup. Add coconut milk salt and pepper to taste and stir to combine.

Taste test and season more if necessary. Enjoy!