Creamy Curried Cauliflower Soup
- Yield: 6-8 1x
- Category: Entree
- 2 Tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced
- 1/2 teaspoon kosher salt, plus more to season
- 4 cloves garlic, minced
- 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
- 4–1/2 cups low-sodium vegetable broth (or water)
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/4 teaspoon cumin
- 1 cup LC-Coconut Cream
- Freshly-ground black pepper, to season
- 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
- 1/4 cup finely chopped Italian parsley, for garnish (optional)
- Red chile pepper flakes, for garnish (optional)
- Heat oil in a large pot over medium heat until shimmering.
- Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes.
- Reduce heat to low, add garlic and cook for 2 additional minutes.
- Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.
- Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes.
- Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.)
- Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
- To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.
- Recipe Notes: To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5-6 minutes, or until fragrant.