Decadent yet nutritious, this creamy curried cauliflower chowder is an easy weeknight soup option that packs in the veggies and is made with mostly pantry ingredients.
Heat the oil in a stock pot over medium heat. Add the onions and a pinch of salt. Cook for 3-5 minutes, until softened. Add the potato, carrot and celery and stir well. Continue cooking for another 4-6 minutes, until the celery begins to soften.
Stir in the garlic, ginger, and curry powder; cook for about 60 seconds or until fragrant. Add the coconut milk, cauliflower, soy sauce, and water. Bring the mixture to a boil, then reduce to a simmer and cover with a lid. Cook, stirring occasionally until the cauliflower and potatoes are tender, about 15-20 minutes.
Using an immersion blender, partially puree the soup according to preference. Or, transfer about 2 cups of the soup to a blender or food processor, blend until smooth, and return to the pot.
Stir in the lime juice, and season to taste with additional lime juice and salt. Garnish with cilantro if desired.
Curried Cauliflower Chowder originally printed from https://yupitsvegan.com/curried-cauliflower-chowder/ October 12, 2019