Description
A creamy, comforting vegan soup packed with roasted cauliflower, sweet carrots, and kale in a rich coconut-curry broth.
Ingredients
- 1 Head Cauliflower
- 2 Tbsp Curry Powder
- 2 Cloves Garlic, crushed
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Sea Salt
- 2 Tbsp Coconut Oil (for roasting)
- 1 Tbsp Coconut Oil (for sautéing)
- 3/4 Red Onion, finely chopped
- 3 Carrots, sliced
- 1 Clove Garlic, crushed
- 3–4 Cups Vegetable Broth
- 1 Cup Almond Milk, unsweetened
- 4 Kale Leaves, chopped (stems removed)
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- Sea Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower with 2 Tbsp coconut oil, cumin, paprika, and salt. Roast for 25–30 minutes.
- In a large pot, sauté red onion in 1 Tbsp coconut oil until soft. Add carrots and garlic; cook 5 minutes.
- Stir in curry powder, turmeric, chili, and black pepper. Add roasted cauliflower, broth, and almond milk. Simmer 15–20 minutes.
- Blend soup to desired texture. Stir in kale and cook until wilted. Adjust seasoning and serve hot.
Notes
- Use an immersion blender for easy blending.
- Add red lentils for extra protein.
- Leave out chili powder for a milder version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes