Loaded with vegetables and milk, this soup is packed with nutrition but easy enough to whip up mid-week and pop in the fridge to reheat later.
- 1 tbsp coconut oil
- 1 onion, diced
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tsp curry powder
- 3 tsp ground cumin
- 1 tsp ground turmeric
- 2.5 lbs cauliflower florets, separated
- 4 cups vegetable broth
- 4 cups milk
- Lime juice
Preheat oven to 400℉.
In a pot with a lid, melt coconut oil over medium heat. Add onion and carrot to pot and cook until onion is translucent and carrot begins to soften, about 5 minutes.
Add garlic, ginger, curry powder, cumin and turmeric and cook for approximately 2 more minutes.
Add 2 pounds of cauliflower and vegetable broth, bring to a boil.
Once boiling, reduce heat to low and add milk.
Cover the pot and let simmer for 30 minutes, stirring occasionally.
While soup is simmering, toss the remaining cauliflower in a bit of coconut oil.
Place on a baking sheet and roast for about 20 minutes, stirring once halfway through.
Once the cauliflower florets in the soup are soft, puree the soup in batches in a blender until smooth.
Return to low heat until ready to serve.
Bowl the soup, top with roasted cauliflower, squeeze of lime and pinch of salt.
Serve and enjoy!
Serve with hot sauce for those that like a little spice!
Inspired by and adapted from: Dairy Good