Full of healthy fats, this soup is perfect for a Keto diet. It can also be easily adjusted for vegans or meat eaters. Just cook the soup as the recipe directs for vegans. If you are a meat eater, add whatever you like such as chicken or fish. I like the soup with chunks of baked Alaskan wild caught cod as you will see in the last photo.
This is one instance that I miss rice in my diet because the curry soup is excellent ladled over it. If you are not on Keto, try adding chick peas to the pot. They are also delicious in curry spiced dishes.
Cauliflower Coconut Curry Soup
1 head cauliflower, cut into bite sized pieces
2 cans (13 oz) full fat coconut milk
2 tbsp coconut oil
1 cup water
3 ripe tomatoes, chopped into small pieces
4 cups fresh baby spinach, chopped
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp chopped cilantro
1 jalapeno, stemmed, seeded and diced into small pieces
4 tbsp lime juice
1 tbsp liquid Stevia (or sweetener of your choice- this just mellows the spice flavors a little)
1 tsp cumin
1 tsp turmeric powder
1 tsp yellow curry powder
1 tbsp paprika
1 tbsp ground ginger
salt to taste
1. In a soup pot, add water, chopped onions and cauliflower. Bring to a boil, stirring to make sure that the cauliflower does not burn
2. Reduce heat, cover and simmer for 5-6 minutes just to begin to soften the cauliflower and onions
3. Add all ingredients except the dried spices. Stir to combine
4. In a small bowl, mix the dried spices together. Sprinkle over the soup and continue to stir to combine. Return to a boil.
5. Reduce heat and simmer for another 25 minutes or until the cauliflower is fork soft.
6. Ladle into a bowl and serve hot.
Store in an airtight container in the refrigerator. The soup can also be frozen. I freeze my meals in quart baggies and laid flat for easy storage. That way, it is easy to remove one or two servings for lunch or dinner.