1 large head cauliflower roughly chopped, stem and leaved trimmed
1-inch knob ginger, gratedΒ 
1-inch knob turmeric, grated
2 medium yellow onions, roughly chopped
2 cloves garlic, chopped
1 teaspoon curry powder
1 tablespoon coconut oil
1 can of unsweetened coconut milk
4-5 cups water
1/2 lemon zest and juice
Sea salt and black pepper

Garnish:
Chopped kale
Chopped cilantro


In a heavy bottomed pot, heat coconut oil. Add garlic, ginger, turmeric and onions, saute until fragrant and the onions are soft but not browned. Add chopped cauliflower. Mix well. Add water and bring to a boil, then to a simmer for about 30 minutes until cauliflower easily breaks with a spoon. Transfer soup in batches to a blender and blend until creamy. Transfer back to pot and add in coconut milk. Mix well until full dissolved. Season with salt and pepper, squeeze in lemon juice and zest. Serve hot garnished with chopped raw kale and fresh cilantro.

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