Orders &
Something catch your eye?
Save it to Favorites
Create a Mood Board
See it all together
View FavoritesAre you missing items in your cart?
to see items you may have added using another computer or device.
View CartVegan Cauliflower Tikka Masala Soup with Lime Coconut Cream
COOK:
20 minutes
PREP:
5 minutes
YIELD:
4 bowls
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1 Russet potato, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ginger
- 1 tablespoon garam masala
- ½ teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon cayenne
- ¼ teaspoon cinnamon
- 3 cups cauliflower florets
- 1 (28-oz.) can crushed tomatoes
- 2½ cups vegetable broth
- 10 oz. coconut cream
- Aquafaba (liquid from one can of garbanzo beans)
- ½ teaspoon fresh lime juice
- ¼ teaspoon salt
- Optional garnish: Cilantro, red pepper, Cubanelle pepper, lime
Directions
- Heat coconut oil in a 6-qt. pot over medium heat. Add onion, carrot, potatoes and garlic. Sauté until the onion is translucent, about 3 minutes. Add all of the spices and cauliflower florets. Saute for 3–4 more minutes until spices are fragrant.
- Add the tomatoes, vegetable broth and coconut cream. Bring to a boil, then reduce heat to a simmer for 20 minutes or until cauliflower is tender. Transfer carefully to a blender. Blend until smooth.
- For cream, in a medium bowl with hand-held mixer or the bowl of a stand mixer, beat aquafaba, lime juice, and salt on high until soft peaks form. Pour soup in bowls. Garnish with dollop of cream, torn cilantro, a thin slice or minced pepper, and a lime wedge. Serve immediately.