Curried Cauliflower and Carrot Soup
Ingredients
The vegetables
-
1
head
cauliflower
-
4
units
carrots
-
1
medium
onion, diced
-
2
cloves
garlic, minced
The liquids and seasonings
-
2
cups
vegetable broth
-
1 ½
cups
almond milk
-
1 ½
tsp
curry powder
-
½
tsp
cinnamon
-
1
dash
nutmeg
-
1
tsp
honey
-
½ - 1
tsp
salt, to taste
-
to taste
pepper
Instructions
- Break cauliflower into florets and chop carrots into medium-sized chunks.
- Place vegetables in a pot, cover with cold water, bring to a boil, then reduce heat and cook until tender, about 15 to 20 minutes.
- Meanwhile, sauté onion in oil over medium heat for about five minutes, then add curry powder, cinnamon, and nutmeg.
- Add minced garlic and sauté until onions are softened, seasoning with salt and pepper.
- Drain vegetables and rinse with cold water to stop cooking.
- Puree the vegetables and onion mixture with enough vegetable broth to achieve a smooth consistency.
- Pour the puree back into the pot, add remaining broth, almond milk, and honey, and cook over medium heat until warmed.
- Season with salt and pepper to taste and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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