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Coconut Curry Cauliflower Soup with Toasted Pepitas

Coconut Curry Cauliflower Soup with Toasted Pepitas

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Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/4 cup pepitas toasted
  • 1 tsp extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 tsp fresh ginger peeled and chopped
  • 1 cup yellow onion chopped
  • 1 cup carrots chopped
  • 1 tsp kosher salt
  • 1 large cauliflower head cut into florets
  • 32 oz. low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tbsp red curry paste
  • 1/4 cup fresh cilantro chopped
  • Flaky sea salt

Method
 

  1. In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.
  2. In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.
  3. 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. Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.

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