Coconut Curry Cauliflower Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 10 servings (2-1/2 quarts).
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 tablespoons yellow curry paste
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2 medium heads cauliflower, broken into florets
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1 carton (32 ounces) vegetable broth
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1 cup coconut milk
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Minced fresh cilantro, optional
Directions
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1.
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
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2.
Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts
1 cup: 111 calories, 8g fat (5g saturated fat), 0 cholesterol, 532mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein.
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