Summary

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

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Instructions

1. Roughly chop the cauliflower, carrot and onion. Simmer together with the peeled garlic in the vegetable stock for about 20 minutes. Then puree.
2. 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.
3. Then heat the soup again, but do not let it boil again. It goes well with crabs or crayfish tails and baguette.