Super cozy coconut curry soup recipe! This vegan curry soup with rice is loaded with cauliflower and butternut squash and topped with fresh lime and cilantro.
Cook the rice in the water according to package directions and set aside.
Meanwhile, Heat the coconut oil in a large soup pot over medium high heat. Add the squash and onions and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and cauliflower and saute, stirring occasionally, until softened, another 10 minutes.
Add the stock, coconut milk, curry powder, and sugar and raise the heat, bringing it to a boil. Reduce heat to a simmer and simmer until veggies are adequately softened and tasty, about 10 minutes. Juice the lime into the soup and stir to combine. Generously season with salt and a bit of pepper. You may need a lot of salt!
To serve, add some rice to a bowl and top with soup. Top with fresh cilantro and serve with lime wedges and jalapeno slices if desired.
*4 cups cubed butternut is approx. 1/2 large squash
**2 cups diced yellow onion is approx. 1 medium onion
***5 cups chopped cauliflower is approx. 1 medium head of cauliflower