On a rainy day there is nothing better than a mug of soup. Yes, I did say mug, because I often eat my soup out of mugs – oversized ones of course. I actually prefer mug-bowl hybrids because they are huge but they also have a handle. Anyone else with me? I made this fantastic soup that I adapted from The Kitchn and it was amazing. The original recipe was only a cauliflower soup but I decided to include carrots for colour and because I had about 40 going bad in the fridge. I hope you enjoy!
Curry Cauliflower Carrot Soup
Adapted from The Kitchn
Ingredients2 Tbsp Canola Oil (or other oil for frying) 1 Large onion diced 2 Garlic Cloves minced 1 Box (900mL) No Salt Added Vegetable Broth 2 Cups Water 1 Large head of cauliflower, cut or broken into pieces 4 Carrots, cut into pieces 1/2 Tsp Garlic Powder 1/2 Tsp Coriander 1/2 Tsp Turmeric 1 1/4 Tsp Cumin 1 Cup Coconut Milk Optional: Garnishes – I used pumpkin and sunflower seeds
1. In a large soup pot add oil and onions and sauté until translucent. Add minced garlic and cook for a couple more minutes.
4. Once soft, you can serve the soup as is or blend it in batches using a blender or take the emersion blender right to the pot. I made sure to sample the soup here here before I blended it ot make sure the spices were alright – I added a pinch more salt and freshly ground black pepper.
This is one of my very first recipes, so please be kind! What’s your favourite kind of soup? Do you add toppings to your soups?