Curried Cauliflower Soup

Featured Product: Nancy’s Organic Whole Milk Yogurt

Ingredients

• 2 Tbsp. Olive Oil
• 1 C. Chopped Yellow Onion
• 2 tsp. Minced Garlic
• 2 tsp. Chopped Ginger
• 2 tsp. Curry Powder
• 1 tsp. Ground Cumin
• 1 medium head cauliflower, coarsely chopped
• 1 quart low-sodium vegetable stock, plus more as needed for reheating
• Salt and Pepper, to taste
• ½ C. Nancy’s Whole Milk Yogurt, plus more for serving
• Lime Wedges, for serving

Suggested Toppings

• Nancy’s Whole Milk Yogurt
• Toasted Coconut
• Cilantro Leaves
• Microgreens
• Black Sesame Seeds

Directions

1. 1. Place a stock pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion and sauté until softened, 3-5 minutes.
   2. Add the chopped garlic and ginger, and spices to the pot. Cook 1-2 minutes more.
   3. Add the cauliflower to the pot and stir to coat.
   4. Add the stock. Stir and season the mixture to taste.
   5. Cover and reduce the heat to a simmer. Cook for 20-25 minutes.
   6. Use a potato masher to break up the softened cauliflower. Use an immersion blender to puree the soup until smooth.
   7. Add the yogurt and taste for seasonings.
   8. Serve in low bowls with suggested toppings and lime wedges.