Coconut Curry Soup

This nourishing and warming recipe is one of my winter favourites.  Quick and easy to make and loaded with warming spices and winter vegetables.  

Ingredients

• 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

Directions

• 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.

#Coconut Soup