Coconut Curry Soup
Updated: Jun 13, 2018
This nourishing and warming recipe is one of my winter favourites. Quick and easy to make and loaded with warming spices and winter vegetables.
2 heads cauliflower (or 6 cups cauliflower rice)
2 Tbsp olive oil divided
1/2 yellow onion sliced
4 cloves garlic minced
50 mm fresh ginger peeled and minced
3 carrots peeled and chopped
1 head broccoli chopped
1/2 Tbsp turmeric
1/2 Tbsp cumin
1 Tbsp coriander
475 ml full fat coconut milk
950 ml bone broth
1/2 lime juiced
3/4 cup of cilantro chopped, divided
1 lime sliced
Rinse cauliflower and break apart into florets. Place into food processor with S blade and process until cauliflower begins to resemble rice. Repeat until all cauliflower has been processed. Set aside.
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and ginger and sauté until soft. Add remaining vegetables and cook until slightly softened.
Add seasonings, coconut milk, and bone broth to pot. Bring to a boil, then reduce to a simmer for about 5 to 10 minutes.
While curry simmers, heat 1 tablespoon of olive oil in a large skillet to medium-high heat. Add cauliflower rice and sauté until softened. Remove from skillet and place in a large bowl.
Remove soup from heat. Stir in lime juice and ½ cup cilantro. Add more seasonings, lime juice, and/or salt and pepper to taste. Divide soup into bowls. Serve with cauliflower rice and top with remaining cilantro and sliced lime.