Coconut Curry Cauliflower Soup

Name: Coconut Curry Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

Total Time Prep: 10 min. Cook: 25 min.

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

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

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.

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

Recipe Creator