Coconut Curry Cauliflower Soup Recipe

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Coconut Curry Cauliflower Soup Recipe
Coconut Curry Cauliflower Soup Recipe photo by Taste of Home
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Coconut Curry Cauliflower Soup Recipe

Read Reviews
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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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 tablespoons yellow curry paste
  • 2 medium heads cauliflower, broken into florets
  • 1 carton (32 ounces) vegetable broth
  • 1 cup coconut milk
  • Minced fresh cilantro, optional

Directions

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.
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. Yield: 10 servings (2-1/2 quarts).
Originally published as Coconut Curry Cauliflower Soup in Taste of Home November 2016, p26

Nutritional Facts

1 cup: 111 calories, 8g fat (5g saturated fat), 0 cholesterol, 532mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein.

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 tablespoons yellow curry paste
  • 2 medium heads cauliflower, broken into florets
  • 1 carton (32 ounces) vegetable broth
  • 1 cup coconut milk
  • Minced fresh cilantro, optional
  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.
  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. Yield: 10 servings (2-1/2 quarts).
Originally published as Coconut Curry Cauliflower Soup in Taste of Home November 2016, p26

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Reviews forCoconut Curry Cauliflower Soup

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amsm User ID: 8302234 257042
Reviewed Nov. 20, 2016

"This was my first experience with curry. The soup has a perfect smooth texture and the flavors don't overpower each other. I could taste a bit of each element. I gave this a 4 because I thought it had a slight fragrant taste to it that I did not expect."

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