Ingredients
1tbspolive oil
1large white or yellow onion,diced
4garlic cloves,minced
2tbspcurry powder
1tbspgaram masala
1tspground cinnamon
1tspground ginger
4cupsvegetable stock
15ozfire-roasted tomatoes,(1 can) diced with juices
15ozcoconut milk,(1 can)
1bagpre-cut cauliflower florets,or 1 head cut into bite-sized florets
3stalks of fresh kale,roughly chopped with tough stems discarded
sea salt and freshly-cracked black pepper
fresh cilantro,chopped, for garnishing
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 5 minutes, stirring occasionally, until softened. Add garlic and sauté for about 1 to 2 more minutes, stirring occasionally, until fragrant. Then add the spices (curry powder, garam masala, cinnamon, and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. Or alternately, carefully purée the soup in a traditional blender*, and then transfer it back to the stockpot.
Stir in the coconut milk and cauliflower until combined. Continue cooking until the soup reaches a simmer (try to avoid boiling the broth).
Reduce heat to medium-low and maintain the simmer until the cauliflower is tender. Stir in the kale and cook for about 2 minutes, until the kale has softened.
Taste, and season with salt and pepper as needed. Serve warm over rice or quinoa, garnished with lots of fresh cilantro.
