Description
A comforting, creamy soup infused with warm spices, perfect for cozy evenings or a nourishing lunch. This soup blends tender cauliflower, soft potatoes, and fragrant curry for a flavorful, heartwarming meal that’s both easy to make and deeply satisfying.
Ingredients
-
1 medium head of cauliflower, cut into florets
-
3 medium potatoes, peeled and diced
-
1 large onion, chopped
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
2 tablespoons olive oil
-
1 teaspoon ground turmeric
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 teaspoon curry powder
-
1/2 teaspoon smoked paprika
-
4 cups vegetable broth
-
1 cup coconut milk
-
Salt and pepper, to taste
-
Fresh cilantro, chopped, for garnish
-
Optional: a squeeze of lemon juice
Instructions
-
Prepare the Vegetables
Wash the cauliflower and potatoes thoroughly. Cut the cauliflower into florets and dice the potatoes evenly. Chop the onion, mince the garlic, and grate the ginger. -
Sauté Aromatics and Spices
Heat olive oil in a large pot over medium heat. Add onion and sauté 5–7 minutes until soft. Stir in garlic and ginger for 1–2 minutes. Add turmeric, cumin, coriander, curry powder, and smoked paprika; toast for 1 minute. -
Add the Vegetables
Add cauliflower and potatoes, stirring to coat with spices. Cook for a few minutes until slightly softened. -
Pour in the Broth
Add vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes until vegetables are tender. -
Blend the Soup
Use an immersion blender or countertop blender to puree until smooth. For texture, pulse briefly instead of fully blending. -
Incorporate Coconut Milk
Stir in coconut milk and simmer 5 minutes. Season with salt and pepper. -
Serve and Garnish
Ladle into bowls, garnish with cilantro and a squeeze of lemon. Serve with crusty bread or a green salad.
Notes
-
Toasting spices enhances flavor.
-
Soup thickens as it cools; reheat with extra broth if needed.
-
Frozen cauliflower can be used; adjust cooking time for extra water release.
-
Spice level can be adjusted with more or less curry powder or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 35 minutes