Serve this anti-inflammatory soup with toasted pumpkin seeds and micro-greens for a nutritious lunch! Since this soup will be pureed you don't have to worry about chopping things nicely and evenly. The smaller you chop the less time it will take to cook! Use your favorite homemade vegetable broth or chicken broth in place of the water for richer flavors.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
1 tablespoons
chopped
fresh ginger
4 cloves
garlic
crushed
2 teaspoons
curry powder
1 teaspoons
ground cumin
1 pounds
carrots
peeled and chopped
1 heads
cauliflower
chopped
6 cups
water
2 teaspoons
sea salt
or to taste
Garnish
½ cups
chopped
cilantro
½ cups
coconut milk
½ cups
pumpkin seeds
toasted
1 handfuls
microgreens
