Curried Cauliflower and Carrot Soup
2 c. cauliflower crumbles
2 c. shredded carrots
3 Tbs curry
1 tsp granulated garlic
½ tsp cumin
½ tsp Bourbon Smoked Paprika from The Tasteful Olive
¼ tsp Thai Ginger Fusion Sea Salt from The Tasteful Olive
½ c. The Tasteful Olive’s Persian Lime Olive Oil
1 small red onion, diced
4 c. chicken broth
1 can (16 oz) coconut milk
2 c. chopped kale leaves
Black pepper & sea salt to taste
In a large heavy-bottomed stew pot, toss cauliflower, carrots, and all spices with half of the olive oil. Sauté for about 8 minutes, until veggies are soft and spices have toasted. Add onions and sauté until soft and translucent. Add chicken broth, coconut milk and the remaining olive oil, bringing to a boil. Add kale then reduce heat to medium-low. Simmer until the kale is wilted. Salt and pepper to taste.
Recipe by Erin Zehner
