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Creamy Cauliflower Soup

Active Time: 25 minutes / Cook Time: 30 minutes / Total Time: 40 minutes

Makes 4 servings

Creamy Cauliflower Soup.JPG


  • 1 tablespoon refined coconut oil
  • 1 small yellow onion, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 to 2 teaspoons curry powder, to taste
  • 2 sprigs fresh thyme
  • 1 head cauliflower, broken into florets (about 6 cups)
  • 1 small yellow potato (about 4 oz.) peeled and diced
  •  1 teaspoon fine sea salt
  • 1 quart vegetable broth
  • 1 cup coconut milk, well-stirred (transfer the rest to an airtight container and reserve in the refrigerator for Day 6)
  • water, if desired for consistency
  • juice of a lime, if desired


  1. Heat oil in a large saucepan over medium heat. Add onion and carrot and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
  2. Add garlic and curry powder to the pan and cook, stirring constantly, for 1 minute.
  3. Add thyme, cauliflower, potato, salt and vegetable broth to the pan, stir, raise heat to high and bring to a boil.
  4. Reduce the heat to medium-low and simmer until the potato and cauliflower can be mashed against the side of the pan with a spoon, about 15 minutes. Turn off the heat.
  5. Use a stick blender to puree the soup, or transfer the soup to a blender to puree (do this in batches, and remove the center lid and cover with a dish towel to prevent steam build-up in the blender bowl). If using a blender, transfer the soup back to the pot.
  6. Stir in the coconut milk and water to achieve desired consistency. Add lime juice, if using.
  7. Package soup into four airtight containers for lunches on Days 1 and 4.