Spicy Cauliflower & Carrot Soup with Coconut Milk

(13)
"Spicy cauliflower & carrot soup with coconut milk, toasted almond flakes and cilantro. I am having the best time in Switzerland and wish I could stay longer to explore this beautiful country: I walked thousands of steps, took countless photos to capture the beauty of Basel and Zurich, soaked up lots of sunshine and spent way too money. Going back home tonight with an empty wallet and a very happy heart. Thank you @aniahimsa, @roxx__b and @alina_bianca for making this trip extra special."
-- @anna.culina
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 4 - 6

Recipe Card

ingredients

  • 1 head cauliflower, cut into florets
  • 4 cups peeled and cubed carrots
  • 1 medium sweet potato
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 small piece (1 ounce) of ginger, minced
  • 1 fresh red chili, stem and seeds removed then chopped
  • 1 tablespoon coconut oil
  • 1 (15 ounce) can coconut milk
  • 3 cups water
  • 1/2 bunch cilantro, chopped
  • 1 tablespoon Indian curry powder
  • 2 teaspoons turmeric
  • 1/2 teaspoon cinnamon
  • 2 - 3 teaspoons salt
  • Juice of 1 orange
  • Ground black pepper, to taste
  • 1/3 cup almond flakes

Method

  • Step 1

    Divide cauliflower into florets and cut into quarters. Peel carrot and sweet potato and slice thinly / cut into cubes. Peel onion, garlic and ginger, and dice finely. Remove the stem and the seeds of the red chili and chop finely. Roughly chop the cilantro.

  • Step 2

    Heat the coconut oil, in a big saucepan, on the stove. Add the onion, garlic, ginger, and chili, cooking for 2 minutes. Then, add in the carrots, cauliflower florets, and sweet potato cubes and cook for 5 minutes.

  • Step 3

    Mix in the cilantro, herbs and 2 teaspoons of salt. Cover with the water, bring to a boil, then reduce the heat and let simmer for 30 minutes.

  • Step 4

    In the meantime, toast the almond flakes in a pan until golden brown.

  • Step 5

    After the soup mixture has cooked, remove the saucepan from the heat. Finely puree the ingredients using an immersion blender. Mix in the coconut milk and the orange juice. Briefly bring to a boil again. Add salt and pepper to taste.

  • Step 6

    Transfer soup into bowls and garnish with the almond flakes and cilantro leaves.