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Cream of Cauliflower Soup

Dinner Recipes
January 9, 2014
Carla Burns


  • 1 large head cauliflower (about 3 pounds)
  • 1 tbsp. coconut oil
  • 1 medium onion, diced (about 1 cup)
  • 2 large carrots, diced (about 2 cups)
  • 2 cloves garlic, minced
  • 2 C. beef broth
  • 1 C. water
  • 1 tsp. salt
  • ½  tsp. ground black pepper
  • ½  C. canned coconut milk


  1. Wash and core the cauliflower, then coarsely chop. Set aside.
  2. Heat a large, deep pot over medium-high heat, add the coconut oil. When oil is melted, add onions, carrots, and garlic.
  3. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes.
  4. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
  5. Add the broth and water, bring to a boil.
  6. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.
  7. Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor.
  8. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.
  9. Pour the purée back into the soup pot, add the salt, pepper, and coconut milk.
  10. Stir to combine and cook over medium until heated through.

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