Curry Cauliflower Soup (Vegan, Gluten Free)
PinServings: 8
This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year.
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Ingredients
- 2 tablespoons coconut oil - divided (olive oil works too)
- 1 large head cauliflower - cut into florets
- 1 white onion - chopped
- 3 garlic cloves - minced
- 3 cups unsalted vegetable broth
- 1 can - 15 ounce full-fat coconut milk
- 1 cup water
- 2 tablespoons red curry paste - amount may vary depending on spiciness of paste- try 1 tablespoon at a time and then add add desired
- 1 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon curry powder
- 1 tablespoon arrowroot powder - which is gluten free (or cornstarch)
Instructions
- Preheat oven to 450 degrees. Cover a baking sheet with parchment paper. Toss the cauliflower with 1 tablespoon coconut oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
- Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until onions are translucent and soft. Add the vegetable broth, water, coconut milk, water, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes.
- Add the roasted cauliflower to the broth.
- In a small bowl, combine the arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
- Remove the soup from heat and carefully add mixture to a blender (most likely you will need to do this in batches. Blend on low until the soup is smooth but still a little chunky. Return the soup back to the pot. Serves 8-10. This soup is creamier and even better tasting the next day!
Nutrition
Calories: 137kcal | Carbohydrates: 11.2g | Protein: 3.2g | Fat: 9.8g | Sodium: 465.1mg | Sugar: 3.9g
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