Creamy Curried Cauliflower Soup
This is absolutely one of my favorite soups and so easy to make. It’s warm and comforting while providing a great burst of plant-based nutrition with cauliflower, yams, red peppers and garbanzo beans for a little protein.
Servings Prep Time
5 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
5 people 20 minutes
Cook Time
45 minutes
Creamy Cauliflower Soup-2
Creamy Curried Cauliflower Soup
This is absolutely one of my favorite soups and so easy to make. It’s warm and comforting while providing a great burst of plant-based nutrition with cauliflower, yams, red peppers and garbanzo beans for a little protein.
Servings Prep Time
5 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
5 people 20 minutes
Cook Time
45 minutes
Creamy Cauliflower Soup-2
Ingredients
  • 1/2 lb potatoes peeled and cut into 1 1/2″ pieces
  • 1/2 lb yams peeled and cut into 1 1/2″ pieces
  • 1 large head of cauliflower cut into about 1 1/2″ pieces
  • 1 1/2 cups sliced carrots (3 medium)
  • 3/4 cup red bell pepper coarsely chopped, (1 medium)
  • 1/2 cup chopped onion
  • 1 15 oz. can garbanzo beans rinsed and drained
  • 3 tsp curry powder
  • 2 tsp fresh ginger grated
  • 1/2 tsp sea salt
  • 1/8 tsp crushed red pepper
  • 4 cups homemade vegetable broth or low sodium brand
  • 1 14 oz can light canned coconut milk
  • OR 1 tsp coconut extract with unsweetened non-dairy milk (Westsoy or Trader Joe’s brand soy milk)
Instructions
  1. Combine potatoes, cauliflower, carrots, sweet pepper, onion, and beans in a large pot over medium heat.
  2. Sprinkle curry powder, ginger, crushed red pepper and salt over vegetables and beans. Pour broth over all.
  3. Bring to a boil, cover and cook on low-heat for about 45 minutes or until vegetables are tender.
  4. Stir in coconut milk and heat through. Note: If using a slow cooker, set on high for 4 hours or low for 8.

This recipe was printed from plantbasedcooking.com