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Curried Cauliflower Soup with Coconut Milk (Paleo)

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Level: Easy

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Description

This curried cauliflower soup takes just 30 minutes to make. It’s a super easy paleo recipe, vegan, and Whole30.

Ingredients

  • 1 Tablespoon Coconut Oil
  • 1  Large Sweet Onion, Diced
  • 2 cloves Garlic, Pressed Or Minced
  • 1 piece (2-inch Long) Ginger, Peeled And Chopped
  • 2 teaspoons Turmeric Powder
  • 1 Tablespoon Curry Blend
  • 2 Tablespoons Thai Red Curry Paste Or Harissa Paste
  • 1 head (about 2 Lb. Size) Cauliflower, Broken Into Florets
  • 3 cups Low Sodium Veggie Broth
  • 1 can (about 13 Oz. Size) Coconut Milk
  • Sea Salt And Pepper, To Your Taste
  • 1  Red Chili, Sliced To Garnish
  • 2 Tablespoons Fresh Chopped Cilantro
  • Lime Slices, To Garnish

Preparation

Melt coconut oil in a large stockpot over medium-high heat. Add onion and sauté until softened, about 4–5 minutes. Add garlic, ginger, turmeric powder, curry, and harissa or curry paste. Cook for 1 minute, until fragrant.

Add cauliflower and broth, and bring to a simmer. Cover with a lid and cook, stirring occasionally, for about 15–20 minutes, or until cauliflower is tender.

Stir in coconut milk, then remove from heat. Using a hand blender, process until smooth and creamy. Taste and season with salt and pepper if needed.

Sprinkle chili, fresh chopped cilantro and garnish with a few slices of lime. This soup is best served hot.

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