Description
A warming vegan soup perfect for chilly evenings. Creamy coconut milk and warming spices make it a cozy fall favorite.
Ingredients
Units
Scale
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 bay leaves
- 2 tbsp (30 ml) ground cumin
- Salt
- 2 tsp ground turmeric
- 1 tsp mild yellow curry powder
- 1 tsp dried cilantro aka coriander
- 0.5 tsp crushed red pepper flakes
- 4 cups (946 ml) broth
- 6 cups (1420 ml) cauliflower
- 1 large white potato, skin removed and cubed
- 1 cup (237 ml) coconut milk
Instructions
- In a large Dutch oven, add 2 tablespoons of oil and heat. Add the onion and cook for 6 minutes.
- Add the garlic, bay leaves, and spices.
- Add the broth, potato, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Use an immersion blender to blend the soup until creamy, or ladle into a blender and blend in batches.
- Return the soup to the Dutch oven and simmer on the lowest setting.
- Stir in the coconut milk.
- Season with salt, pepper, and any other desired spices.
- Garnish with fresh parsley.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- To make this soup spicier, add more red pepper flakes or a chopped chili pepper.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 0