I’ve been experimenting with curry soups for a few weeks now, they are incredible! I had never tried curry before but always heard good things. Since I’ll try almost anything these days, I thought it was time to test out some of the curry spices on my own.
Be a little adventurous.. ya know?!
The first time I made this recipe, Marty walked in the door after work and said “It’s smells so good in here.” I didn’t tell him what it was (hush!) I just said it’s a yummy vegetable soup that I’ve been working on. I thought he might be turned off by the word “curry” because it’s something he’s never tried before.. haha do you ever do that?
Soon after, we sat down to eat. For some reason, I was so curious to see what he had to say about it. Good thing he devoured it and kept saying “Wow, this is amazing” – I’m not kidding!! I was chuckling inside and I had to tell him what it was. He was surprised but could care less.. boys. They don’t care what it is, if it tastes good, they’ll eat it.
This Curried Cauliflower Soup is warming, smooth, savory and comforting, with a little spicy kick! Obviously, you can adjust the spiciness to your liking. I think the spice in this recipe is just enough without being overpowering where your mouth is on fire and you are reaching for water in agony. It’s just not enjoyable to eat that way! At least not for me.
Curry powder is generally a mix of spices. The brand I bought had coriander, fenugreek, turmeric, red pepper and onion. Depending on the brand you buy it could have many spices mixed in like cumin, mustard, cardamom, ginger and or/clove. I also used Garam Masala which is a mix of coriander, black pepper, cardamom and cinnamon – it smells heavenly. Mix all of these aromatic spices with vegetables, coconut milk and vegetable broth and you have yourself a beautifully bright, sweet, savory and creamy soup. The smell is tantalizing!
I highly recommend you give it a try – especially if you’ve never tried curry before. I’ve opened a whole new door to my culinary adventures. I’m not afraid to order curry out at restaurants anymore either!
- 2 tablespoons coconut oil
- 1 large or 2 small red onions, finely diced
- .5 teaspoons minced garlic
- 2 tablespoons red curry paste
- 1 head cauliflower, florets
- juice from half a lime
- 1.5 teaspoons curry powder
- 1.5 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- .5 teaspoon black pepper
- dash of cayenne pepper (optional)
- 1 can light coconut milk
- 2 cups vegetable broth
- In a large pot, melt the coconut oil. Add the diced onions and garlic. Cook for about 3 minutes until translucent. Stir in the red curry paste and the cauliflower florets. Cook 5 minutes. Add the lime juice, curry powder, garam masala, turmeric, salt, black pepper, and cayenne pepper (optional). Mix until all spices are well combined.
- Add in the coconut milk and vegetable broth. Bring soup to a boil for 5-10 minutes, or until the cauliflower is soft.
- Turn off heat. Use a hand immersion blender and blend soup until smooth or carefully transfer to a blender.
- Serving Size: 5