Curried Coconut Cauliflower Soup

This is one of my husband’s favorite soups. It is one of the healthiest soups that I make and it is quick to prepare as well. Here are some of the benefits of a few ingredients. As you can see most of the ingredients are anti-inflammatory and all of the ingredients are from Mother Nature.

Cauliflower- antioxidant, anti-inflammatory, high in fiber, cancer preventative, great for heart health.

Turmeric- anti-inflammatory, cancer preventative.

Cumin – benefits digestion, strong antioxidant, high in iron.

Coconut milk- high in iron, Lauric acid is found in the fat of the milk and is found to be antibacterial and antiviral.

Onion – high in quercitin which is anti-inflammatory.

Garlic – high in antioxidants, anti-inflammatory, can help control your weight, anti-fungal.

Carrots- high in vitamin A which is beneficial for your eyes and skin.

Red bell pepper -very high in vitamin C. Also high in carotenoids which are anti-inflammatory.

Lentils – helps to lower blood cholesterol levels since they are very high in soluble fiber.


Heat olive oil in a soup pot and sauté 1 onion, 2 carrots, 1 red bell pepper and 4 garlic cloves until softened.
Add 1/2 teaspoon of sea salt, 1/4 teaspoon of red hot chili flakes, 1 large head of cauliflower broken up into florets, 4 1/2 cups of veggie broth (low sodium), 1/2 teaspoon of ground coriander seed, 1/2 teaspoon of turmeric and 1 teaspoon of cumin. Cook ingredients over medium high heat until it boils and then reduce to low. In about 15 minutes the cauliflower will become tender.
Remove soup from the heat and allow to cool. Purée ingredients until there are no lumpy pieces. Add pre-cooked steamed lentils from Trader Joes ( found in the produce section). Stir in one cup of reduced fat coconut milk. Add sea salt and black pepper to taste.
Reheat the soup and enjoy!