Curried cauliflower and kale soup made with coconut milk, ginger, turmeric, and warming spices. Healthy paleo-friendly soup.

1 head cauliflower, chopped

1 bunch kale, chopped

2–3 carrots, diced

1 yellow onion, diced

1 tbsp fresh ginger, minced

2 garlic cloves, minced

2 tbsp curry powder

1 tsp turmeric

1/2 tsp cumin

1/2 tsp paprika

2–3 cups vegetable stock

1 cup coconut milk

4 tbsp coconut oil

Salt and pepper to taste

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1. Sauté onion, garlic, and ginger in coconut oil.

2. Add cauliflower and carrots.

3. Stir in spices.

4. Add stock and kale and simmer.

5. Blend until smooth.

6. Add coconut milk and heat through.

7. Season and serve.

Blend to desired texture.

Great for meal prep.

Freezes well.