Golden Curried Carrot and Cauliflower Soup
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.