This creamy dairy-free curry soup gets it’s richness from pureed cauliflower and coconut milk. Turmeric pairs fantastically with cauliflower, where its brightness, and tartness balance the earthy sweetness of the vegetables.
2 tablespoons Real Coco Coconut Oil
2 medium yellow onions, thinly sliced
1/2 teaspoon salt, divided
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4 1/2 cups water
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 cup Real Coco Coconut Milk
ground black pepper
1/4 cup chopped Italian parsley, for garnish
Real Coco Thai Chili Coconut Chips
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 -9 minutes. Reduce heat to low, add garlic, and cook for 2 more minutes. Add cauliflower, water, coriander, turmeric, cumin, and remaining 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 until smooth and then return the soup to the soup pot. Alternatively, use an immersion blender to purée the soup. Stir in the coconut milk and warm the soup. Season to taste. To serve, ladle the soup into bowls and garnish with coconut chips and parsley.