A rich, creamy cauliflower soup is an ideal dish for those cold winter nights, guaranteed to keep you warm and comforted in a bowl by itself or as a dipping sauce with some toasted bread. This vegan curried cauliflower soup is prepared with coconut milk and infused with spices, ginger and lime, and it comes together in around thirty minutes making it a simple and easy to cook recipe. Packed full of flavour, this is healthy and delicious which is not overly heavy and can be prepared either in an Instant Pot or on the stovetop. Transfer a portion of the soup into a bowl and you will be looking at a gleaming bowl of sunshine, all yellow and creating that fuzzy, warm feeling with each spoonful.

INGREDIENTS

HOW TO MAKE CURRIED CAULIFLOWER SOUP

• In a pan, add some coconut oil and all the finely chopped ingredients into it to saute.
• Then as the aroma hits, add harissa paste, turmeric powder and garam masala.
• Add the boiled sliced cauliflower pieces to the mixture and the veg broth.
• Simmer it for 15 to 20 min.
• While pouring coconut oil to the mixture, add salt and pepper.
• Remove the mixture and blend until it becomes super smooth, creamy and thick.
• The soup is ready to serve with unbelievably rich yellow colour and taste. Garnish it with lime, red chilly or mint.