Golden Coconut Curry Cauliflower Soup
Super warm, comforting soup with deep flavor.
Ingredients
- 1 head cauliflower, cut into florets large
- 1 tbsp curry powder frontier co-op brand
- 1/4 cup olive oil + 2 tbsp divided
- 1 tsp smoked paprika
- salt to taste
- 2 whole leeks sliced into half moons
- 2 potatoes small yellow
- 3 carrots peeled and sliced into rounds
- 1/2 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp garlic powder
- 1 quart vegetable stock
- 3/4 can coconut milk
- 5 sprigs thyme fresh
- 2 pinches fennel seeds
- 1 pinch red pepper flakes optional
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Lay cauliflower on parchment in an even layer and drizzle with 1/4 cup olive oil. Add curry powder, paprika and salt. Toss to coat evenly. Bake 20 minutes.
- In a large pot heat 2 tbsp olive oil over medium heat.
- To the pot, add leeks. Cook 2 minutes, stirring occasionally.
- Add potatoes, carrots, red pepper. Cook 4-5 minutes, stirring occasionally.
- Add garlic, cook 30 seconds.
- Add vegetable stock, baked cauliflower, garlic powder, coconut milk, thyme, red pepper flakes and fennel seeds.
- Allow soup to simmer for 20-30 minutes, lid off.
- Enjoy with homemade dinner rolls or bread with butter.
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