|Ready in: 30 minutes||4 portions|
- 1 big cauliflower
- 1 big carrot chopped
- 2 onions or leeks (only white piece)
- 3 tbsp olive oil
- 400 ml coconut milk, unsweetened
- 1 tbsp ginger powder
- 2 tsp garlic powder or 3 cloves of garlic
- 1/2 tsp chili pepper
- 1 tsp pepper
- 1 tsp cumin
Cut the cauliflower into small bouquets. Finely chop the leeks or onions.
Heat the olive oil in a pot over medium heat and add the onions or leeks and sauté for 5 minutes.
Add the cauliflower and let it cook for 7 minutes. Add the spices, garlic, ginger and carrot and pour 4 cups of water into the pot.
Simmer the soup for 30 minutes and mash it in a blender.
Add the coconut milk and cook for 10 more minutes. Taste it, add salt and pepper if you want and serve.