Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons coconut oil (- 9 g)
  • 3/4 cup yellow (- yellow, diced, i yellow onion)
  • 2 cloves garlic (- minced)
  • 1 teaspoon ginger (- fresh, minced)
  • 1 tablespoon garam masala (- 8 g)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper (- optional)
  • 4 cups cauliflower, florets - divided (- 400 g)
  • 2 cups Roma tomatoes (- about 6 tomatoes diced)
  • 3 cups vegetable broth (- 720 ml)
  • 3/4 cup coconut cream (- 145 g)
  • pinch salt
  • fresh cilantro (- for garnish)
  • Fresh ginger (- chopped, for garnish)
  • 1 tablespoon coconut milk (- 15 ml, for garnish)

Instruction

  • Heat the coconut oil in a large stockpot and add the diced onion. Cook the onion for roughly 4 minutes over medium-high heat until it begins to brown. 
  • Add the garlic and ginger and cook for another 2 minutes until garlic becomes fragrant. 
  • Next, add the garam masala, cumin, turmeric, cayenne pepper (if using) and 2 cups (200 g) of cauliflower florets to the pot.  Stir and cook for 3 more minutes until the spices become fragrant.
  • Add the diced tomatoes, broth and coconut cream to the pot, bring to a boil, then reduce the heat and simmer 15 minutes.
  • Blend the simmered soup with an immersion blender until smooth. 
  • Add the remaining 2 cups (200 g) of cauliflower florets to the soup and simmer for an additional 15 to 20 minutes until the cauliflower is cooked.
  • Season the soup with salt to taste.
  • Serve the soup with fresh cilantro, chopped fresh ginger and coconut milk.