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Curried Cauliflower Soup

Curried Cauliflower Soup
Level
Easy
Prep
5 minutes
Cook
22 minutes
Servings
Makes 4 to 6 servings, about 1 cup per serving

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium head cauliflower, chopped into small florets (about 6 cups)
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons red Thai curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 ¾ cups low sodium vegetable broth
  • 1 can (13.6 fluid ounces) lite coconut milk

Make It

Step 1

Heat oil in large saucepan over medium-high heat. Add cauliflower, onion and garlic; cook, stirring frequently, for 10 minutes. Add curry paste, turmeric, ginger and salt. Cook for 2 minutes.

Step 2

Add broth and coconut milk; bring mixture to a boil. Reduce heat to low. Cover; cook for 10 minutes or until cauliflower is tender.

Step 3

Use an immersion blender to puree the soup. If you don’t have an immersion blender, the soup can be pureed in batches in a blender.

Step 4

Serve topped with chopped fresh cilantro and chopped toasted cashews, if desired.

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