Creamy Cauliflower Curry Soup

It appears ‘Soup Season’ may be nearing it’s end unless you’re like me and love to eat soup all year long!

I was so happy to find a delicious vegan yellow curry paste as so many of the yellow versions in our local stores contain fish in some form or another. Mekhala yellow curry paste is widely available, delicious but potent..Although 1 tbsp may not seem like much, trust me..It is exactly the right amount for this recipe.

Heat your coconut oil in a large Dutch Oven over medium heat. Cook your chopped onions for about 2 minutes.

Add 1 tbsp of Mekhala yellow curry paste and combine well with onions. Add carrots, apples and cauliflower and stir to combine with spices. Add your wine and stir for 30 seconds to deglaze your pan. Add your broth, bring it to a boil and then reduce heat and allow it to simmer for about 20 minutes until veggies are tender.

Reduce the heat and add your coconut milk, and sugar. Allow it to cool for a few minutes and then puree well in a blender. Return soup to pot and add salt and lime juice. Mix well.

Serve into individual bowls. Enjoy!

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Website: WhatTheHeckDoIEatNow.com

Ingredients

• 1 tbsp coconut oil
• 1 onion, chopped
• 1 tbsp Mekhala yellow curry paste
• 2 apples, chopped
• 2 carrots, chopped
• 1 medium head of cauliflower cut into florets
• ¼ cup white wine
• 3 cups vegetable broth
• 1 can coconut milk
• 1 tbsp granulated sugar
• ¾ tsp salt
• 1½ tbsp freshly squeezed lime juice

Instructions

1. Heat your coconut oil in a large Dutch Oven over medium heat.
2. Cook your chopped onions for about 2 minutes.
3. Add 1 tbsp of Mekhala yellow curry paste and combine well with onions.
4. Add carrots, apples and cauliflower and stir to combine with spices.
5. Add your wine and stir for 30 seconds to deglaze your pan.
6. Add your broth, bring it to a boil and then reduce heat and allow it to simmer for about 20 minutes until veggies are tender.
7. Reduce the heat and add your coconut milk, and sugar.
8. Allow it to cool for a few minutes and then puree well in a blender.
9. Return soup to pot and add salt and lime juice. Mix well.
10. Serve!

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