Low Carb Curried Cauliflower Soup
This rich and creamy curried cauliflower soup is fragrant with aromatic curry spices and anti-inflammatory turmeric. The perfect warming soup for a cold day!The soup is great served with a slice of toasted keto bread or low carb crackers.
How to Make It
Step 1
Heat the coconut oil in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion, curry powder and turmeric and sweat until tender.
Step 2
Add the cauliflower to the pan along with the water and stir fry for 4-5 minutes until beginning to soften.
Step 3
Add the stock and coconut milk to the pan, stir well and season to taste. Bring the mixture to the boil, then reduce to a simmer for 10 minutes.
Step 4
Transfer to a blender or use a stick blender and process until completely smooth.
Step 5
Serve immediately and drizzle with extra coconut milk if you wish.
Ingredients
- Cauliflower, Raw – 2 cup, cut pieces
- Curry Powder – 2 teaspoon
- Canned Coconut Milk – 1-½ cup
- Vegetable Broth, Bouillon Or Consomme – 1-½ cup
- Coconut Oil – 1 tablespoon
- Red Onion – 1 tablespoon
- Garlic – 1 clove
- Water – 1 tablespoon
- Turmeric, Ground – ¼ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon