Chef Megan McCarthy’s Curried Cauliflower Soup 

Megan McCarthy is a healthy lifestyle consultant, influencer, and chef who specializes in how to prepare healthy, delicious foods and incorporate them into an everyday eating lifestyle.

Her creative culinary experience and enthusiasm bring healthy foods to life while putting you at ease in the kitchen. She is the Edible Garden Chef at the Atlanta Botanical Garden and creates recipes focusing on simple, fast, and fresh ways to enjoy the local and seasonal edible abundance.

She is the Founder and Chef of Healthy Eating 101 showing the easiest ways to incorporate nutritious foods into a healthy eating lifestyle. She is also a “Have A Plant” Ambassador for The Foundation for Fresh Produce promoting fruit and vegetable consumption for everyone. Fun and frolic in the healthy lifestyle kitchen is what she brings to your table!

Recently voted “Best Cooking Classes” in Atlanta with her unique and healthy perspective on food and lifestyle.  She writes recipes for several national food brands and is a personal chef/instructor for those looking for a healthy food transformation in their everyday life.

For more about Megan check out her website www.healthyeating101.com

Chef Megan McCarthy's Curried Cauliflower Soup

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Course: Soup

Cuisine: American, Indian

Ingredients Method

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 3 cloves garlic chopped
• 1 large head of cauliflower cut into florets
• 4 cups low-sodium vegetable broth
• 2 tablespoons curry spice blend
• ½ teaspoon cayenne pepper optional
• ½ teaspoon sea salt
• ½ cup coconut milk
• Fresh ground black pepper to taste
• ½ cup pumpkin seeds toasted
• Cilantro leaves for garnish

Method

 

1. Add olive oil to a large pot over medium heat. Add chopped onions and sauté until it starts to turn translucent, about 3 minutes. Add garlic and sauté for an additional minute. Add vegetable broth, cauliflower, curry blend, cayenne pepper and sea salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 10 minutes until cauliflower is tender. Remove from heat and let slightly cool.
2. Place 2 cups of slightly cooled cauliflower in a blender. Add coconut milk. Remove center of blender top to release steam and cover with paper towel. Blend until smooth. Repeat until all cauliflower mixture is blended. Season to taste with additional sea salt and pepper. Reheat blended soup if desired. Garnish with toasted pumpkin seeds and fresh cilantro.