By: Admin

Region: Indian

Dish:Vegetarian - Soups

Servings: 6 Cups

Time to Prepare: 35 Mins

Ingredients

-2 tablespoons olive oil, coconut oil or ghee
-1 onion, rough chopped
-1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
-4–5 garlic cloves, rough chopped
-1 1/2 tablespoons fresh ginger, rough chopped
-1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
-2 1/2 cups veggie broth (or use water and 2 bullion cubes)
-2 teaspoon yellow curry powder
-1 teaspoon coriander
-1/4 teaspoon turmeric
-3/4 teaspoon salt
-3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
-A squeeze of lime (tablespoon) or orange juice is nice too.
-Garnish - Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.

Directions

- In a large, heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add the onions and sauté for 2-3 minutes. Stir in the garlic, ginger, and apple, continuing to sauté until golden and fragrant, about 4-5 minutes, adjusting the heat as necessary. Add the cauliflower, vegetable broth, curry powder, coriander, turmeric, and salt, stirring to combine.

- Bring the mixture to a boil, then cover and simmer on low heat until the cauliflower is extremely tender, about 15 minutes. Puree until completely smooth using an immersion blender or blend in batches with a regular blender.

- Garnish with a drizzle of coconut milk, toasted coconut flakes, nigella seeds, and fresh cilantro leaves. You can also use scallions or microgreens for variation.

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