~ Vegan Creamy Curried Cauliflower Soup ~

Ok, So Good!!! Made some delicious Vegan Creamy Curried Cauliflower Soup tonight!!

Thanks to “the kitchn“!!  So creamy, so tastey!  I’ve made it three times now, and I have to be honest, I thought it was a bit plain initially, but then I decided to add Butternut Squash and Carrots. I liked it much more with these extra vegetables added to the pot.

Ingredients:
 (Serves 6 to 8)

2 tablespoons extra-virgin olive oil, plus more to serve (I don’t use oil anymore when I saute vegetables, or onions)
2 medium white onions, thinly sliced
1/2 teaspoon kosher salt, plus more to season (I don’t use salt, I find it doesn’t need it)
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups low-sodium vegetable broth or water
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/4 teaspoons ground cumin
1 cup coconut milk
Freshly ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
1/4 cup finely chopped Italian parsley, for garnish (optional)
Red pepper flakes, for garnish (optional)

(Since I now add Butternut Squash and Carrots, I prepare these vegetables first. I cut up the Squash into 1″ pieces and bake  it, while the carrots are being steamed. When ready, I add it to the blender, when it’s cooled down somewhat, of course!)

Heat oil (or water) in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.

Working in batches, purée the soup in a blender (don’t forget the butternut squash and carrots) until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup (I actually forgot the milk last time and it still tasted sooo good!). Taste and add more salt, pepper, or spices if you’d like.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

Recipe Notes:

  • To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.
  • One evening, I didn’t have any cauliflower, and added broccoli, squash, and ginger instead, and instead of coconut milk, I blenderized cashews and milk….. talk about one delicious yummy super soup!!!

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I’ve really enjoyed making this soup, thanks to “the kitchn”, and I’ve really enjoyed experimenting to make it my own. It’s fun to play around with taste and textures, etc. Everyone is different. Enjoy, enjoy, enjoy!

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