Curried cauliflower soup is creamy and extra comforting when served with warm naan bread. Top with crunchy cashews for a meal that totally hits the spot! Vegan, vegetarian, gluten-free, and ready in under 30 minutes. Source: pickyeaterblog
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Tree_nutsIntroduce one at a time.
Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the cashews and cilantro before serving.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 10 servings per recipe
Amount per serving
Calories
17
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.