Creamy Carrot and Cauliflower Soup with Coconut and Curry

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Carrots

4 medium, chopped

Cauliflower

1 small head, chopped

Vegetable broth

4 cups

Coconut milk

1 can (13.5 ounces)

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion turns translucent and fragrant.
3. Stir in the chopped carrots and cauliflower, cooking for an additional 5 minutes until they begin to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for approximately 20 minutes, or until the vegetables are tender.
5. Using an immersion blender, or by transferring the mixture in batches to a regular blender, puree the soup until it reaches a smooth and creamy consistency.
6. Return the soup to the pot, then stir in the coconut milk and curry powder. Season with salt and black pepper to taste.
7. Simmer the soup for another 5 minutes to allow the flavors to meld beautifully.
8. Serve the soup hot, garnished with fresh cilantro leaves for a burst of color and flavor.