CREAMY CURRIED BROCCOLI CHEDDAR SOUP

Gluten-free|Soups and Chowders|Vegetarian

Ingredients

3 heads broccoli (about 1.5 pounds)

3 tablespoons olive oil

1 large onion, chopped

8 garlic cloves, chopped

2 tablespoons fresh ginger root, minced

1 ½ cups grated carrots (about 2 medium-large carrots)

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon turmeric

1 tablespoon yellow curry powder

6 cups chicken or vegetable stock

1, can unsweetened coconut cream (or coconut milk)

1 cup heavy cream

3 packed cups baby spinach leaves

2 cups shredded cheddar cheese

½ cup grated parmesan cheese

Instructions

Break the florets off the heads of broccoli and then peel the stems and chopped them. Set aside

Heat the olive oil in a large Dutch oven or soup pot (5-6 quart) over medium high heat. Add the onions, garlic, and ginger and cook for 2-3 minutes until they begin to get soft and fragrant. Add the broccoli, carrots, salt, pepper, turmeric, and curry powder to the pan and cook, stirring, for 2-3 minutes more until everything is evenly coated in the spices.

Add the stock, coconut cream, and heavy cream to the pan and bring to a boil. Reduce the heat and let the soup simmer at a low boil for 30 minutes, uncovered. Add the spinach to the pot and cook for 3 minutes more until all of the spinach is wilted to the soup.

Place half of the soup in a blender leaving some florets in the pot for the finished soup (or blend it all if you prefer a totally smooth soup). Note – Be very careful when blending the hot liquid so it does not erupt out of the blender! Place the blended soup back in the pot.

Gradually add the cheddar and parmesan cheeses, stirring constantly so the cheese does not clump and becomes part of the broth.

Serve hot with crusty bread on the side.