Instructions
- Preheat oven to 400. Place 2 teaspoons coconut oil on a small rimmed baking sheet and place in the oven until melted (about 5 minutes).
- In a large heavy bottomed pot with a lid, melt remaining tablespoon of coconut oil over medium heat. Add onion and carrot to pot and cook until onion is translucent and carrot begins to soften, about 5 minutes. Add garlic, ginger, curry powder, cumin and turmeric and cook for 2 minutes more, until spices are fragrant.
- Add 2 pounds of cauliflower to the pot along with vegetable broth and bring to a boil.
- Once boiling, reduce heat to low and add milk. Cover the pot and continue simmering over low heat for 30 minutes, stirring occasionally. Be sure to keep the heat below a boil throughout.
- While soup is simmering, remove baking sheet from oven and toss remaining ½ pound of cauliflower florets in the melted coconut oil. Return to oven and roast, stirring once halfway, until cauliflower florets are golden, about 20 – 25 minutes. Reserve to use as garnish for the soup.
- After simmering for 30 minutes, cauliflower florets will be soft and soup will be fragrant. Use and immersion blender to puree soup or puree soup in batches in a regular blender until very smooth.
- Add lime juice and salt. Taste soup and adjust seasoning as needed. To serve, garnish soup with reserved roasted cauliflower, cilantro, lime wedges and Sriracha sauce as desired.
Credit:
Developed by Rebecca Andexler
