Curried Cauliflower Soup

Curried Cauliflower Soup

10 ingredients
223 calories
22 min cook time


10 total
1 can (13.6 fluid ounces) lite coconut milk
1 ¾ cups low sodium vegetable broth
¼ teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 tablespoons red Thai curry paste
1 clove garlic, chopped
1 medium onion, chopped
1 medium head cauliflower, chopped into small florets (about 6 cups)
2 tablespoons extra virgin olive oil


Prep: 5
Cook: 22
Wait: 5
Serving: 4
Step 4
Use an immersion blender to puree the soup. If you don’t have an immersion blender, the soup can be pureed in batches in a blender.
Preparation: 5 min
Step 1
Heat oil in large saucepan over medium-high heat. Add cauliflower, onion and garlic; cook, stirring frequently, for 10 minutes. Add curry paste, turmeric, ginger and salt. Cook for 2 minutes.
Cooking: 12 min
Step 2
Add broth and coconut milk; bring mixture to a boil. Reduce heat to low. Cover; cook for 10 minutes or until cauliflower is tender.
Cooking: 10 min
Step 5
Serve topped with chopped fresh cilantro and chopped toasted cashews, if desired.
Presentation: 2 min
Step 3
Remove from heat. Cool slightly.
Waiting: 5 min

Nutrition Information

223 calories per serving
Serving size: 4
15.95g fat
15.47g carbs
3.93g protein
% DV*
Total Fat 16g
Saturated Fat 8g
Cholesterol 0mg
Sodium 460mg
Carbohydrates 15g
Dietary Fiber 4g
Sugars 5g
Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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