In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.
Add curry powder and turmeric and stir to coat onions.
Add cauliflower, squash, coconut milk, and broth. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
Remove from heat and let stand until cool enough to purée.
Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.
Season with salt.
Ladle soup into bowls and garnish with freshly ground black pepper just before serving.
Ingredients
Directions
In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.
Add curry powder and turmeric and stir to coat onions.
Add cauliflower, squash, coconut milk, and broth. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
Remove from heat and let stand until cool enough to purée.
Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.
Season with salt.
Ladle soup into bowls and garnish with freshly ground black pepper just before serving.
