A creamy, spiced cauliflower soup infused with warm Indian curry spices, golden in color and smooth in texture. Coconut milk adds a luxurious richness, while a squeeze of lime brightens it all up. Perfect with naan, flatbread, or roasted chickpeas on top.
In a large soup pot, heat oil over medium heat.
Add onion, and cook for 5–7 minutes, until soft and translucent.
Stir in garlic, ginger, curry powder, and turmeric. Cook 1 minute, stirring constantly, until fragrant.
Add cauliflower, potato, coconut milk, and vegetable broth.
Stir to combine. Bring to a boil, then reduce heat to low and cover.
Simmer gently for 20–25 minutes, until cauliflower and potato are tender.
Remove from heat.
Use an immersion blender (or transfer in batches to a blender) to blend until smooth.
Return to pot if needed. Stir in lime juice, and season to taste with salt and pepper.
Ladle soup into warm bowls.
Drizzle with coconut milk or chili oil, sprinkle with cilantro, and top with crispy chickpeas if using.
Serve with naan bread, flatbread, or a green salad.
Add a roasted carrot or bell pepper for extra depth
Use roasted cauliflower for a smokier flavor
Stir in spinach or kale just before blending
Drink:
Dry Riesling, Gewürztraminer, or ginger beer
Iced lemongrass tea or sparkling water with lime
4 servings