Last week the weather in California was windy and cold. Sooo…that meant soup was for dinner. I’ve been getting more and more into curry lately and liking spicier foods so this recipe sounded good. It was the first time I tried it and I loved it! Therefore, naturally I had to share it with all of you 🙂 Enjoy!
*Note: I made the recipe my own by adding in some butternut squash, diced chicken, and curry powder.
(photo by: veggiechick.com)
- 1 large head of cauliflower, stem removed and cut into florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons coconut oil, melted
- sea salt and freshly ground black pepper to taste
- 4 1/2 cups low sodium chicken broth
- 2 teaspoons cumin
- 1 teaspoon white pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 1/4 cups unsweetened full fat coconut milk
Preheat oven to 375 degrees.
In a large bowl, toss together first 5 ingredients. Place in a baking pan and roast for 20 to 30 minutes or until golden and slightly tender.
In a large pot, add chicken broth, roasted veggies, and spices (cumin through coriander), heat over high and boil until veggies are fully tender.
Pour into a blender and puree until smooth. Add back to pot, turn heat on low, and stir in coconut milk. Serve hot.