Golden Curried Carrot and Cauliflower Soup

You’ll love the rich flavor of this creamy and delicious carrot and cauliflower soup. You’d never know it was vegan and oil free!

“Cream of” soups are really popular over here in Spain. Once the weather begins to cool off they’re a regular first course on the Daily Menus. Rick and I like them, too, as demonstrated in several posts like leek and potato soup and my Mom’s potato soup which feature potatoes and cream.

I came across a recipe called Golden Austrian Cauliflower Cream Soup in the recipe section of Dr. Joel Fuhrman’s Eat to Live book. The combination of carrots and cauliflower caught my attention. Since I’ve been on a bit of a curry kick lately, my version has more of a tropical vibe with a bite from the ginger and coconut milk to aid with the silky texture and keep it creamy and vegan.

Golden Curried Carrot and Cauliflower Soup

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Servings: 0

Author: LydiaF

Ingredients

• 1 head cauliflower about a pound, remove the outer leaves and chop. The finer you chop the quicker it will cook. Cut the large stem into smaller pieces OR a large bag of frozen cauliflower florets
• 4 - 5 carrots trimmed and shredded
• 1 large onion diced
• 2 quarts vegetable broth
• 1 - 2 tablespoons grated ginger root
• 1 teaspoon turmeric powder
• 1 - 2 tablespoons your favorite curry powder
• small can coconut milk mine was about 6 ounces
• salt and pepper to taste
• red pepper flake to taste

Instructions

• In a large 6 quart dutch oven or similar sized pot, steam saute the onions in a little vegetable broth with a pinch of red pepper flake. Add more broth as needed. Cook until softened.
• Add the cauliflower and carrots along with the rest of the broth. Bring the soup to a bubble and simmer until the veggies are softened.
• Season with the ginger, turmeric and curry powder.
• Carefully use a stick blender to puree the vegetables. Add more water or vegetable broth as needed to help smooth out the texture.
• Stir in the coconut milk. Taste and adjust the seasoning.

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Soup is not only a great way to increase the number of vegetable servings in your diet, it can also be an effective way to reduce your overall calories, especially when you reduce or eliminate added oils and fats. Broth based soups are particularly filling because of the liquid in the broth and the fiber in the vegetables. Starting a meal with soup and/or salad can help prevent overeating during the main course.

Feel free to slurp away!

How often do you eat soup during the week?