Lunch: Coconut Curry Cauliflower Soup with Toasted Pepitas

Recipe by Judy Kim What were we doing with cauliflower before this soup (and why)?

Ingredients

1/4 c. pepitas, toasted
1 tsp. Extra virgin olive oil
2 garlic cloves, chopped
1 tsp. fresh ginger, peeled and chopped
1 c. yellow onion, chopped
1 c. carrots, chopped
1 tsp. kosher salt
1 large cauliflower head, cut into florets
32 oz. low-sodium vegetable broth
1 c. full-fat coconut milk (shake well in advance)
2 tbsp. red curry paste
1/4 c. fresh cilantro, chopped
Flaky sea salt

Instructions

In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.
In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.
Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth.
Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.

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