Yield: 6
Curried Cauliflower Soup
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 tbsp coconut oil
- ½ yellow onion, diced
- 1 carrot, peeled and diced
- 1 tsp fresh ginger
- 1 tbsp curry powder
- 1 cauliflower, cut into florets
- 3 cups vegetable broth
- 1 cup coconut milk
- ¼ cup fresh cilantro
- Salt and pepper, to taste
Instructions
- In a large pot, heat the coconut oil over medium-high heat. Add the onion and carrot. Cook, stirring, until they begin to soften, about 2 to 3 minutes. Stir in the garlic, ginger, and curry powder. Cook until they become fragrant, about 30 seconds. Add the cauliflower, broth, and coconut milk. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to a simmer. Cook, covered, until the cauliflower is tender, about 10 to 15 minutes. Turn the heat off and purée the soup using an immersion blender. Stir in the cilantro.
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 407mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 3g
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