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No, I am not done posting soups for the season (!!) I am a year-round soup eater, and I can't stop won't stop.  I needed something bright, bold and a bit spicy.

Total time

45 minutes




Brunch, Lunch


  • 2 tbsp olive oil ((divided))
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 inch piece fresh ginger (minced)
  • 2 tbsp curry paste (or 1 Tbsp. curry powder)
  • 1 large head cauliflower (cut into florets)
  • 3 cups unsalted vegetable stock
  • ½ cup canned coconut milk
  • zest and juice of lime
  • 2 tsp granulated sugar or honey
  • 1 tsp coarse salt
  • ¼ tsp ground black pepper
  • pinch turmeric, cayenne pepper and ground nutmeg


  1. Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft.

    Add garlic, ginger and curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.

    Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice, sugar or honey, salt, black pepper, cayenne pepper and ground nutmeg and stir to combine.

    Taste and adjust seasoning, if necessary.

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