A simple creamy soup made with coconut milk and spiced with curry. Perfect to enjoy with family and friends!
Ingredients
2 Tbsp Butter
1 onion chopped
3 cloves garlic, minced
3 tsp.of your favourite curry powder
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp.red chilli flakes (optional)
1 head cauliflower, trimmed and cut into small florets
Salt to taste.
3 cups vegetable stock or more if needed
1 400ml can coconut milk
¼ cup toasted flaked almonds for garnishing
Fresh chives or coriander to garnish.
Instructions
In a stock pot heat butter over medium heat. Add onion and garlic and sauté for 6-7 minutes, until the onions begin to soften. Stir in curry powder,cumin powder,coriander powder and red chilli flakes if using and cook for another 2 minutes.
Add the cauliflower, stock and salt if needed and bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until the cauliflower is tender.
Remove soup from heat and allow to cool slightly.
Working in batches, purée the soup in a blender until smooth, and then return the soup to the pot. (Alternatively, use a stick blender to purée the soup in the pot.)
Stir in the coconut milk and gently warm through the soup.
To serve, ladle the soup into bowls and garnish with a handful of toasted almonds, and your favourite herbs.
Notes
To toast the almonds: Preheat the oven to 180°C and lay flaked almonds out on a baking sheet in a nice flat layer. Toast for 5-6 minutes until lightly toasted.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/curried-cauliflower-soup/