Creamy Curried Cauliflower Soup: this recipe is a must-make on a cold or wet night.

I’m a Minnesota girl who loves the heat of spicy foods. I’m so comforted by creamy soups, especially in the winter months.

For many of my go-to creations I use sweet potatoes or cauliflower and steam them first. It could me my imagination, but the texture seems more “velvety” than when I roast them. (Hint: I remove the leaves and use the entire head, including the stalks.)

This creamy curried cauliflower soup is a soup-er easy recipe. I throw everything, minus the coconut milk, into a big pot, i.e., the cauliflower, broth, onion, and spices.

Then I just crank up the heat and let it stew. In 10-15 minutes, once the onions are soft, I whip out my immersion blender and let it work its magic.  That tool is an essential one for me. This way, you don’t have to transfer it to a food processor or blender.

This is a party size recipe, so know you can feed a large group with it or eat what you want and freeze the leftovers. Search for soup or stew on our site here to find more recipes like this.

Enjoy!

-Cyndi