Name: Coconut Curry Cauliflower Soup with Toasted Pepitas
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1/4 c. pepitas, toasted -; 1 tsp. Extra virgin olive oil -; 2 garlic cloves, chopped -; 1 tsp. fresh ginger, peeled and chopped -; 1 c. yellow onion, chopped -; 1 c. carrots, chopped -; 1 tsp. kosher salt -; 1 large cauliflower head, cut into florets -; 32 oz. low-sodium vegetable broth -; 1 c. full-fat coconut milk (shake well in advance) -; 2 tbsp. red curry paste -; 1/4 c. fresh cilantro, chopped -; Flaky sea salt -

Coconut Curry Cauliflower Soup with Toasted Pepitas

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry Cauliflower Soup with Toasted Pepitas

1. 1/4 c. pepitas, toasted -

2. 1 tsp. Extra virgin olive oil -

3. 2 garlic cloves, chopped -

4. 1 tsp. fresh ginger, peeled and chopped -

5. 1 c. yellow onion, chopped -

6. 1 c. carrots, chopped -

7. 1 tsp. kosher salt -

8. 1 large cauliflower head, cut into florets -

9. 32 oz. low-sodium vegetable broth -

10. 1 c. full-fat coconut milk (shake well in advance) -

11. 2 tbsp. red curry paste -

12. 1/4 c. fresh cilantro, chopped -

13. Flaky sea salt -

How to cook deliciously - Coconut Curry Cauliflower Soup with Toasted Pepitas

1. Stage

In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.

2. Stage

In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.

3. Stage

Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth.

4. Stage

Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.