Ingredients
Equipment
Step-by-Step Instructions
- Start cooking the cauliflower first: microwave the steam-in bag according to the package directions (or see the notes for fresh cauliflower).
- In a large, deep pot, combine the coconut milk, vegetable broth, curry powder, garlic paste and ground cumin. Whisk together and bring to a boil over medium-high heat, stirring now and then.
- Turn off the heat and add the cooked cauliflower. Blend with an immersion blender until completely smooth, 1 to 2 minutes. (Or carefully blend in a jug blender, filling it no more than halfway and venting the lid.)
- Taste and season generously with salt and pepper, plus a pinch of cayenne if you like a little heat. Add a splash of broth or water if you'd like it thinner.
- Ladle the soup into bowls and garnish with pepitas (shelled pumpkin seeds).
Nutrition
Notes
To make this as quick as possible, I use a 12 oz bag of steam-in-the-microwave cauliflower and start it cooking before anything else. If you're using fresh cauliflower, add the florets to the pot with the coconut milk and broth and simmer for 10 to 12 minutes, until completely fork-tender, before blending.
Nutrition is per starter-size serving of about ¾ cup. Two lunch-size bowls (about 1 ½ cups each) are roughly 15g net carbs each.
To keep it vegetarian, use vegetable broth, and if you swap the curry powder for curry paste, choose one without shrimp paste or fish sauce.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
