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Spiced Cauliflower & Coconut Soup – Creamy, Cozy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cauliflower: 1 large head (about 2–2.5 pounds), cut into florets
  • Coconut milk: 1 can (13.5–14 oz) full-fat for creaminess
  • Vegetable broth: 4 cups (low-sodium, if possible)
  • Onion: 1 medium, yellow or white
  • Garlic: 3–4 cloves
  • Fresh ginger: 1–2 inches, peeled
  • Olive oil or coconut oil: 2 tablespoons
  • Ground spices: 2 teaspoons curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric
  • Red pepper flakes or cayenne: Pinch to 1/4 teaspoon (to taste)
  • Lime or lemon: 1, for juice
  • Salt and black pepper: To taste
  • Optional add-ins: 1 small potato (for extra body), handful of spinach, 1 teaspoon maple syrup or honey (to balance heat), fresh cilantro, toasted coconut flakes, pumpkin seeds, or a dollop of yogurt for garnish

Method
 

  1. Prep your base: Chop the onion, mince the garlic, and grate the ginger. Break the cauliflower into small florets. If using potato, peel and dice it.
  2. Sweat the aromatics: Warm the oil in a large pot over medium heat. Add onion with a pinch of salt and cook until translucent, about 5–7 minutes, stirring often.
  3. Bloom the spices: Stir in garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook 45–60 seconds, just until fragrant. Do not let the spices burn.
  4. Add the veg and liquid: Toss in the cauliflower (and potato, if using). Pour in the broth and bring to a gentle boil. Reduce to a simmer and cook 15–20 minutes, until the cauliflower is very tender.
  5. Blend to silky smooth: Stir in the coconut milk. Use an immersion blender to puree until smooth. For extra-smooth texture, blend in batches in a countertop blender, venting the lid and covering with a towel.
  6. Season and brighten: Add 1–2 tablespoons lime or lemon juice. Taste and adjust salt, pepper, and heat. If the soup feels too spicy, stir in a teaspoon of maple syrup or a little extra coconut milk.
  7. Finish and garnish: If you like, stir in a handful of spinach until wilted. Ladle into bowls and top with cilantro, toasted coconut, pumpkin seeds, or a swirl of yogurt.