Coconut Cauliflower Curry Soup

1 tablespoon extra-virgin olive oil
1/2 yellow onion, diced
1 cup diced red pepper
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 head cauliflower, chopped into small pieces
1 14-ounce can lite coconut milk
3 cups low-sodium chicken broth
1 1/4 teaspoons salt
1/4 teaspoon freshly grated pepper
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 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.