Ingredients

• 1 tbsp coconut oil
• 1/2 yellow onion, diced
• 1 carrot, peeled and sliced
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tbsp curry powder
• 1 head cauliflower, cut into florets
• 3 cups vegetable broth
• 1 cup coconut milk
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation

In a large pot, heat the coconut oil over medium-high heat. Add the onion and carrot. Cook, stirring, until they begin to soften, about 2 to 3 minutes. Stir in the garlic, ginger, and curry powder. Cook until they become fragrant, about 30 seconds. Add the cauliflower, broth, and coconut milk. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to a simmer. Cook, covered, until the cauliflower is tender, about 10 to 15 minutes. Turn the heat off and purée the soup using an immersion blender. Stir in the cilantro.
Serve immediately or store in the refrigerator for up to 5 days.