🥕 Ingrédients

👨‍🍳 Instructions

1. Heat the avocado oil in a large pot over medium heat. Add the chopped shallots and garlic, and sauté for 2–3 minutes until softened and fragrant.
2. Stir in the cauliflower florets and curry powder. Cook for 1–2 minutes, stirring often, until the spices are fragrant.
3. Pour in the vegetable broth andcoconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the cauliflower is tender (check with a fork).
4. Use an immersionblenderto blend the soup directly in the pot until creamy and smooth. (Alternatively, carefully transfer the soup in small batches to a regularblender, blend until smooth, then return it to the pot.)
5. Season with salt and pepper to taste.
6. Serve warm, topped with roasted chickpeas, cilantro, or a drizzle ofcoconut milkif desired.