Instant Pot Curried Cauliflower Soup
Instant Pot Curried Cauliflower Soup (Paleo Whole30) - an anti-inflammatory power house, this soup is comforting, delicious, and beyond simple to make. Works great in the Instant Pot, slow cooker, or on the stovetop!
Servings: 10 (1 cup servings)
Calories: 73kcal
Ingredients
- 1 tablespoon coconut oil
- 1 cup diced carrots
- 1 cup diced onions
- 1 large sweet potato, peeled and diced
- 1 small/medium head cauliflower, roughly chopped
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons curry powder (see notes below)
- 1 teaspoon turmeric
- 1 14 oz. can coconut milk (I prefer full fat coconut milk for a creamier soup)
- 4 cups low sodium chicken or vegetable broth
Instructions
- Heat coconut oil in the Instant Pot on the saute setting. Add carrots and onions and cook for 2-3 minutes.
- Add sweet potato, cauliflower, garlic, ginger, curry powder, and turmeric. Stir well to combine.
- Add coconut milk and broth. Stir well. Seal the lid and set to Soup. When cycle is complete and steam has released, uncover the Pot.
- Using a hand immersion blender (or a regular blender, in batches), puree the soup. Season to taste with salt and pepper.
For the Slow Cooker/Stove Top
- Slow Cooker: In a skillet, cook the onion and carrot in the coconut oil until slightly soft. Add to a slow cooker with the remaining ingredients. Cook on Low for 6-8 hours or high for 4 hours. Using an immersion blender, puree the soup and season with salt and pepper to taste.
- Stove Top: In a large stockpot, cook onion and carrot in the coconut oil until slightly soft. Add sweet potato, cauliflower, garlic, ginger, and spices. Cook, stirring, for 3-4 minutes. Add broth. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 15 minutes. Puree the soup using an immersion blender. Stir in coconut milk and salt and pepper to taste.
Notes
Using regular curry powder results in a spicier soup. Look for Mild Curry Powder if you prefer a less spicy flavor.
Nutrition
Calories: 73kcal