Curried Cauliflower Soup
Curried Cauliflower Soup
2 tablespoons extra-virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, chopped
1 large head of cauliflower, cut into florets
4 cups low-sodium vegetable broth
1 tablespoon curry spice blend
½ teaspoon cayenne pepper
½ teaspoon sea salt
1 cup coconut milk
Fresh ground black pepper to taste
½ cup pumpkin seeds, toasted
Cilantro leaves for garnish
Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until starting to turn translucent. Add garlic and sauté for an additional minute. Add vegetable broth, cauliflower, curry blend, cayenne pepper and sea salt. Bring to a boil over medium-high heat. Reduce heat, cover and let simmer until cauliflower is tender. Remove from heat and let slightly cool.
Place 2 cups cauliflower at a time in a blender adding ½ cup coconut milk and blend until smooth. Repeat until all cauliflower is blended. Season with sea salt and pepper to taste. Reheat blended soup if desired. Garnish with toasted pumpkin seeds and fresh cilantro.
