This soup is pro alkalinity. Indian curry spices are alkalizing and also have anti-inflammatory properties. Coconut milk is much less acidic than cow's milk and perfectly balances this recipe.
Melt 1 tablespoon of coconut milk fat in a large saucepan or heavy pot over medium heat. Add the onion and saute for a minute until it begins to soften.
Add curry powder, cumin, and a pinch of salt and pepper. Stir well into the onions. Cook until you can smell the fragrance of the spices, approximately 1-2 minutes.
Add the cauliflower and stock. Bring the mixture to a boil, then simmer until the cauliflower is tender, 15-20 minutes.
After cooling the mixture slightly, transfer to a blender (or use an immersion blender) and puree until smooth. Return soup to the pot and stir in coconut milk. Season with salt and pepper, if necessary. Serve garnished with cilantro or parsley.
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