
Yields:
4
Prep Time:
5 mins
Total Time:
35 mins
What were we doing with cauliflower before this soup (and why)?
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Ingredients
- 1/4 cup pepitas, toasted
- 1 tsp. Extra virgin olive oil
- 2 garlic cloves, chopped
- 1 tsp. fresh ginger, peeled and chopped
- 1 cup yellow onion, chopped
- 1 cup carrots, chopped
- 1 tsp. kosher salt
- 1 large cauliflower head, cut into florets
- 32 oz. low-sodium vegetable broth
- 1 cup full-fat coconut milk (shake well in advance)
- 2 Tbsp. red curry paste
- 1/4 cup fresh cilantro, chopped
- Flaky sea salt
Directions
- 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.
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