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Creamy Curried Cauliflower Soup (gluten free)

Author - Gena Hamshaw
Yields: 4 generous servings


  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon turmeric ground
  • 1 teaspoon coriander ground
  • 1/2 teaspoon salt
  • 1 ½ -2 tablespoons red curry paste or to taste (if you're in a bind and don't have any curry paste, you can use 2 teaspoons of curry powder, but the taste will be different)
  • 1 medium head cauliflower cut into florets (6-8 cups)
  • 4-5 cups low sodium vegetable broth
  • 1/2 cup canned coconut milk or cashew cream I prefer the latter, but the former is a little simpler
  • 1 tablespoon lime juice
  • For garnish: toasted pumpkin seeds, chopped cilantro, or roasted chickpeas


  • Heat the olive oil in a Dutch oven or a large, heavy bottomed pot over a medium flame. Add the onions and sauté for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you cook them if necessary to prevent sticking. Add the garlic and cook for 2 more minutes, until the garlic is fragrant but not burning.
  • Add the turmeric, coriander, salt, and red curry paste to the soup. Mix the spices up with the onions and garlic until everything is well incorporated.
  • Add the cauliflower florets and vegetable broth. Bring the mixture to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the cauliflower is entirely tender.
  • Use an immersion blender to blend the soup until it's totally smooth, or transfer it in batches to your blender to do the job (I prefer a standing blender here, but it's a little more work). If you do use the blender, be careful, as hot soups tend to spatter aggressively.
  • Return the blended soup to the pot and stir in the coconut milk or cashew cream and the lime juice. Check the soup for seasoning and adjust the seasonings as needed. Garnish and serve. The soup will keep for up to five days in the fridge, and it can be frozen for up to a month.