Coconut Cauliflower Curry Soup
- Number of Servings: 5
Ingredients
1 tablespoon extra-virgin olive oil1/2 yellow onion, diced1 cup diced red pepper3 cloves garlic, minced1 teaspoon grated fresh ginger1 head cauliflower, chopped into small pieces1 14-ounce can lite coconut milk3 cups low-sodium chicken broth1 1/4 teaspoons salt1/4 teaspoon freshly grated pepper1 teaspoon curry powder1/4 teaspoon ground cumin1/4 teaspoon paprika1 tablespoon lemon juice
Pour the olive oil in a large pot set over medium-low heat. Add the onions and cook for 4 minutes. Stir in the garlic and the ginger and cook for three minutes, stirring often to prevent burning. Add the chopped cauliflower and cook for 5 minutes.
Pour in the coconut milk and chicken broth. Increase the heat to high and bring the liquid just to a boil, then decrease the heat to low and simmer uncovered for 20 minutes or until the cauliflower is very soft.
Cool the soup slightly then puree using an immersion or standing blender. Stir in the salt, pepper, curry powder, cumin, paprika and lemon juice. Adjust seasonings to taste.
Makes five 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user DRSUNSHINE1.
Pour in the coconut milk and chicken broth. Increase the heat to high and bring the liquid just to a boil, then decrease the heat to low and simmer uncovered for 20 minutes or until the cauliflower is very soft.
Cool the soup slightly then puree using an immersion or standing blender. Stir in the salt, pepper, curry powder, cumin, paprika and lemon juice. Adjust seasonings to taste.
Makes five 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user DRSUNSHINE1.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 697.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.8 g
- Protein: 6.9 g