Curry Potato Cauliflower Soup (Vegan)
This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.
Mince 6 cloves garlic and 1 onion (or 2 shallots). Peel a 1-inch portion of ginger root.
Dice 7-8 red potatoes (about 3-4 cups) and break a head of cauliflower into small florets (about 3-4 cups). Make sure the cauliflower and potatoes are roughly the same size to ensure even cooking.
Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-low. Add 1 Tbsp. coconut oil and allow to melt. Once the oil is melted add the garlic and onions. Grate the ginger into the pot using a microplane or small grater. Saute for 2-3 minutes, stirring often.
Add the potatoes and cauliflower to the pan along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often to prevent sticking.
Add 3 tsp. curry powder and ½ tsp. garam masala to the pot. Stir the spices into the vegetables and allow to saute for another minute or two.
Add 4 cups vegetable broth to the pot. Bring to a boil and then reduce to simmer. Cover the pot and cook the soup on a low boil for 10-12 minutes or until the vegetables are easily pieced with a knife.
Add ½ cup coconut milk and 1 tsp. sugar to the soup. Stir to completely incorporate. Simmer for another couple of minutes.
Serve the soup with a squeeze of lime and some minced herbs of choice. The lime brings needed acidity to the soup so please don't skip this step!
I recommend using full-fat coconut milk for the best flavor and consistency.
You may have some leftover cauliflower florets - I used about ¾ a head of cauliflower.