Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 head cauliflower
- 1 large carrot (s)
- 2 medium onion (s)
- 1 can coconut milk
- 3 cloves garlic
- 1 teaspoon, leveled curry powder, sweet
- 1 teaspoon curry powder (Thai curry)
- 1 pinch cayenne pepper
- 1 teaspoon, leveled ginger powder
- 1 liter vegetable broth
- salt
- possibly caraway powder
Print Recipe
Pin Recipe Instructions
- Roughly chop the cauliflower, carrot and onion. Simmer together with the peeled garlic in the vegetable stock for about 20 minutes. Then puree.
- Add the spices and coconut milk and mix thoroughly with the soup with a whisk. Season to taste with salt and, if you like, some caraway powder.
- Then heat the soup again, but do not let it boil again. It goes well with crabs or crayfish tails and baguette.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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