Ingredients
Equipment
Method
- Chop the cauliflower, carrots, and onion, and set them aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent.
- Add the garlic, ginger, and spices (curry powder, turmeric, salt, and cayenne pepper) to the pot, and sauté for another minute.
- Stir in the chopped vegetables and chickpeas, mixing well.
- Pour in the stock and coconut milk, then bring the mixture to a boil.
- Reduce the heat and let simmer for about 30 minutes, or until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
- Stir in lemon juice and sugar, adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Nutrition
Notes
Feel free to customize the soup by adding spinach or swapping chickpeas with lentils for different protein options.
