- 1 tsp curry powder (like this)
- 2 tsp turmeric powder (like this)
- 1 tsp cumin powder (like this)
- 1/8 tsp black pepper
- 1/8 tsp cayenne powder (optional) (like this)
- 2 tbsp butter, ghee, or coconut oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 head of cauliflower
- 3 carrots, diced
- 1–2 inch piece of fresh ginger, peeled and grated (depending on how gingery you like it)
- 3 cups broth (bone broth OR vegetable broth)
- 2 cups kale, tough ribs removed and sliced thin (I used the Dino kind)
- 1 cup full fat coconut milk (where to buy BPA free coconut milk)
- salt to taste
- lemon wedges
- Combine curry powder, turmeric, cumin, pepper, and cayenne (if using) in a small bowl. Set aside.
- Heat fat of choice in large soup pot and saute onions until translucent and starting to brown. Add garlic and spices and cook another 30 seconds to temper flavors.
- While onions are cooking, roughly chop cauliflower and pulse in batches in food processor into course rice-like texture.
- Once garlic and spices are cooking, add cauliflower, chopped carrots, and ginger. Toss to evenly coat. Add broth, bring to boil, then turn down heat and allow to simmer, covered, until veggies and tender. (about 10-12 minutes)
- Add coconut milk and kale. Continue to cook until kale is wilted and bright green. Add salt to taste.
- Garnish with fresh cilantro and lemon wedges. Enjoy!
** No need to be perfect when “ricing” the cauliflower. Just pulse until it’s broken down into small, tiny bits. This gives a very nice texture to the soup.