AuthorHeather BlakeCategory, , , , , DifficultyBeginner

This nourishing and warming soup is hearty, comforting, and full of healing ingredients!

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 3 tbsp olive oil
 1 medium onion, diced
 2 stalks celery, diced
 4 medium carrots, diced
 3 medium potatoes, diced (skin on or off, your choice!)
 1 medium head cauliflower, chopped
 4 tbsp curry powder (mild, medium, or hot, depending on your taste!)
 3 tbsp ground turmeric
 30 oz lite or regular coconut milk (two 15 oz cans)
 salt & pepper, to taste
 3 tbsp fresh cilantro, for garnish

1

Wash & chop all vegetables.
Heat a stock pot or Dutch oven over medium heat. Add 3 tbsp olive oil. When oil is warm (not smoking), add onions, carrots, celery, and a generous pinch of salt. Stir and saute for 5 min.
Add diced potatoes, a pinch of salt, and saute for 5 more min.
Add cauliflower, a pinch of salt, and saute for 5 min.
Add curry powder & turmeric, stir well, and cook for 5 min.

2

Add 2 cans of coconut milk and stir well. Add water until veggies are covered with liquid.
Cover and simmer for about 15-20 min, until veggies are tender.

3

For a creamier soup, puree some of the soup. I used an immersion blender - or you can blend some of it in a regular blender or food processer.

4

Season to taste with salt and generous black pepper (black pepper helps your body to absorb the turmeric!)
Garnish with fresh cilantro or parsley if desired and enjoy!

This tastes even better the second day - just heat & serve!

Ingredients

 3 tbsp olive oil
 1 medium onion, diced
 2 stalks celery, diced
 4 medium carrots, diced
 3 medium potatoes, diced (skin on or off, your choice!)
 1 medium head cauliflower, chopped
 4 tbsp curry powder (mild, medium, or hot, depending on your taste!)
 3 tbsp ground turmeric
 30 oz lite or regular coconut milk (two 15 oz cans)
 salt & pepper, to taste
 3 tbsp fresh cilantro, for garnish

Directions

1

Wash & chop all vegetables.
Heat a stock pot or Dutch oven over medium heat. Add 3 tbsp olive oil. When oil is warm (not smoking), add onions, carrots, celery, and a generous pinch of salt. Stir and saute for 5 min.
Add diced potatoes, a pinch of salt, and saute for 5 more min.
Add cauliflower, a pinch of salt, and saute for 5 min.
Add curry powder & turmeric, stir well, and cook for 5 min.

2

Add 2 cans of coconut milk and stir well. Add water until veggies are covered with liquid.
Cover and simmer for about 15-20 min, until veggies are tender.

3

For a creamier soup, puree some of the soup. I used an immersion blender - or you can blend some of it in a regular blender or food processer.

4

Season to taste with salt and generous black pepper (black pepper helps your body to absorb the turmeric!)
Garnish with fresh cilantro or parsley if desired and enjoy!

This tastes even better the second day - just heat & serve!

Warming Coconut Curry

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