Dairy/Gluten Free and Low Fat/Cal Curried Cauliflower Soup

*taste of thai coconut milk light, 1.5 cup
Cauliflower, raw, 1.8 head, medium (5-6" dia)
*Curry Paste, Green, Thai Kitchen, 1.75 tbsp
Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup
*Clove of Garlic, 3 loves
Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 3 cups [use Vegetable broth if desired]
Nutmeg, ground, 1 tsp
Curry powder, 1 tbsp
*ground tumeric, 1 tsp
*Extra Virgin Olive Oil, 1 tbsp

Heat olive oil in pot and add diced onion and garlic. Saute until the onion is golden brown around the edges (approx 5-7 min). Add cauliflower and broth to the pot (broth should just cover the cauliflower). Heat until cauli is very tender. In a separate bowl mix coconut milk and curry paste, and other spices. Bring close to a boil then transfer to pot with cauli mixture.

Once cauli is tender, transfer small amounts to a blender (a Ninja blender - small attachment - works perfectly) and puree until completely smooth. Add back to warm pot and cook completely pureed soup for another 5 minutes to meld flavors.

Serve immediately with cilantro sauce and/or Sriracha sauce for enhanced spice; or refrigerate and enjoy later!

DO NOT add additional salt until you've completed the recipe; the curry paste is very salty.

Serving Size:Makes 8 1-cup servings