Name: Coconut Curry Cauliflower Soup with Toasted Pepitas
Prep time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 c. pepitas, toasted; 1 tsp. Extra virgin olive oil; 2 garlic cloves, chopped; 1 tsp. fresh ginger, peeled and chopped; 1 c. yellow onion, chopped; 1 c. carrots, chopped; 1 tsp. kosher salt; 1 large cauliflower head, cut into florets; 32 oz. low-sodium vegetable broth; 1 c. full-fat coconut milk (shake well in advance); 2 tbsp. red curry paste; 1/4 c. fresh cilantro, chopped; Flaky sea salt

Step 1In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.

Step 2In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.

Step 3Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth.

Step 4Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.

Coconut Curry Cauliflower Soup with Toasted Pepitas

Ingredients

Directions

Meals & Cooking