Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower
  • 4 - 5 carrots (trimmed and shredded)
  • 1 large onion (diced)
  • 2 quarts vegetable broth
  • 1 - 2 tablespoons grated ginger root
  • 1 teaspoon turmeric powder
  • 1 - 2 tablespoons your favorite curry powder
  • small can coconut milk (mine was about 6 ounces)
  • salt and pepper to taste
  • red pepper flake to taste

Instruction

  • In a large 6 quart dutch oven or similar sized pot, steam saute the onions in a little vegetable broth with a pinch of red pepper flake. Add more broth as needed. Cook until softened.
  • Add the cauliflower and carrots along with the rest of the broth. Bring the soup to a bubble and simmer until the veggies are softened.
  • Season with the ginger, turmeric and curry powder.
  • Carefully use a stick blender to puree the vegetables. Add more water or vegetable broth as needed to help smooth out the texture.
  • Stir in the coconut milk. Taste and adjust the seasoning.