Healing Coconut Curry Cauliflower Soup

Some recipes are so good you know you’ll be repeating them again and again. This soup is one of those recipes. I was actually fighting a cold when I made this and am convinced that it prevented me from getting full-blown sick.

This flavor-packed soup is one of my anti-inflammatory favs. We’re talkin’ turmeric, ginger, garlic, black and cayenne pepper, plus anti-oxidant rich veggies like carrot, sweet potato and cauliflower. This dish has a little heat to it, so go easy on the spices and peppers at first, if you’re not one to like a lot of spice. You can always add more coconut milk to tone things down as needed.

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Working with new, sometimes unfamiliar ingredients can be tricky. If you’re interested in learning more about anti-inflammatory foods, or how to begin integrating healthier foods into your own life, but don’t know where to start, we should chat!

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Healing Coconut Curry Cauliflower Soup

Inspired by: Danielle Centoni

Ingredients:

(serves about 4)

Cook time: approx. 60 minutes

2 tbsp Extra Virgin Olive Oil

2-3 Cloves of Garlic, minced

1 tsp Fresh Grated Ginger

1/2 Jalapeño, minced (I used a red jalapeño and it packed a punch, so go light if you’re sensitive to heat)

2 tsp - 1 tbsp Curry Powder (taste as you go and add as desired)

Dash of Black Pepper

Dash of Salt

1/8 tsp Cayenne Pepper

1/2 Head Cauliflower (3 cups)

1 8oz. Can Tomato Sauce

1 14oz. Can Coconut Milk

2 cups Water

2 cups Diced Sweet Potatoes

1 cup Diced Russet Potatoes

2 Large Carrots, Diced

1 Lime, Juice and Zest

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Directions:

  1. Preheat oven to 450°F.

  2. Chop cauliflower into bite-sized florets.

  3. In a large bowl, add cauliflower, 1 tbsp olive oil and mix to coat.

  4. Spread cauliflower evenly on a foil-lined baking sheet and bake for 20 minutes, or until slightly browned.

  5. While the cauliflower is roasting, add remaining tbsp of olive oil to a large pot on medium heat.

  6. Add diced carrot and cook for 3-4 minutes, stirring often.

  7. Add garlic, ginger, jalapeño, curry powder and cayenne pepper. Stir until fragrant (about 1 minute).

  8. Add tomato sauce, water, potatoes, lime and lime zest. Stir together, bring to a boil, then reduce to simmer. Cook until potatoes smash easily with a fork (about 30-40 minutes).

  9. Add cauliflower and stir in coconut milk gradually, tasting as you go to achieve your desired level of coconutty goodness (I used about 3/4 of a can).

  10. Add additional curry powder, salt and pepper to taste.

    Optional: After making this, I realized it would go very well over brown rice or quinoa or with whole grain naan for dipping, so that is an option too! This made for GREAT leftovers.

This information is not intended to be medical advice. If you have questions about medical nutrition therapy, or would like nutrition coaching, please connect with me directly. If you have questions about clinical care, contact your doctor.