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Coconut Curry Cauliflower Soup

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
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    10 servings (2-1/2 quarts)

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.
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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Reviews

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Average Rating:
  • Robyn
    Feb 19, 2018

    Really good flavor and easy to make. I only puree half of the soup because I personally like it better that way.

  • amsm
    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.