Coconut Curry Cauliflower Soup With Toasted Pepitas

Ingredients

1/4 c. pepitas, toasted

1 tsp. Extra virgin olive oil

2 garlic cloves, chopped

1 tsp. fresh ginger, peeled and chopped

1 c. yellow onion, chopped

1 c. carrots, chopped

1 tsp. kosher salt

1 large cauliflower head, cut into florets

32 oz. low-sodium vegetable broth

1 c. full-fat coconut milk (shake well in advance)

2 tbsp. red curry paste

1/4 c. fresh cilantro, chopped

Flaky sea salt

Preparation

Step 1In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.Step 2In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes. Step 3Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth. Step 4Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.