Curry Cauliflower Soup
Ingredients
-
2
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
2-3
cloves
garlic, peeled and minced
-
2
inches
fresh ginger, peeled and minced
-
1 ¼
teaspoons
coarse salt
-
¼
teaspoon
ground black pepper
-
pinch
turmeric
-
pinch
cayenne pepper
-
pinch
ground nutmeg
-
2-3
tablespoons
curry paste (or 1 tablespoon curry powder)
-
1
large head
cauliflower, cut into florets (about 5-6 cups)
-
3-4
cups
unsalted vegetable stock
-
½
cup
full fat canned coconut milk
-
1
lime
zest and juice
-
2-2 ½
teaspoons
granulated sugar or honey
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium heat.
- Sauté the onion for 4-5 minutes until soft.
- Add garlic, ginger, salt, black pepper, turmeric, cayenne, and nutmeg; sauté for 30-60 seconds.
- Stir in the curry paste and sauté until fragrant.
- Add cauliflower florets and stock; bring to a simmer for 20-30 minutes until cauliflower is tender.
- Remove from heat and puree the soup until smooth using an immersion blender.
- Stir in coconut milk, lime zest, lime juice, and sugar or honey.
- Taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
4
Calories
159
Total fat
9g
Total carbohydrates
20g
Total protein
4g
Sodium
637mg
Cholesterol
0mg
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