Curry Cauliflower Soup
This Curry Cauliflower Soup is so creamy, delicious and healthy! Everything cooks in about 25 minutes which is perfect for those busy weeknights!
Ingredients
- 1 head Cauliflower cut into small florets
- 4 medium to large Carrots cut into smaller pieces
- 1 large Sweet Onion diced
- 3 Garlic cloves chopped
- 1 Tbs freeze dried Ginger if using fresh Ginger, use about a 1 inch piece chopped up
- 2 cups Vegetable Broth
- 3 Tbs Red Curry Paste
- 1 tsp Turmeric
- Sea Salt
- Pepper
- 4 Tbs EVOO divided
- 13 oz can full fat Coconut Milk
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Place Cauliflower on a large sheet pan, sprinkle with Salt and Pepper, and drizzle 2 Tbs EVOO over
- Bake 20-25 minutes or until cooked through
- While Cauliflower is baking start the soup
- In a large Dutch Oven pot add 2 Tbs EVOO and heat over med/high heat
- When oil is shimmering add Carrots, Onion, and Garlic
- Sauté 5-7 minutes until Carrots are slightly softened
- Add Broth, Curry Paste, and Turmeric
- Reduce heat and simmer 10-15 minutes or until Carrots have completely softened
- Add the roasted Cauliflower to the pot and remove from heat
- Pour in Coconut Milk
- With an immersion blender, blend soup until nice and creamy (see notes)
- Enjoy!
Notes
If you don't have an immersion blender, let the soup cool slightly then add to a high speed blender. Blend until creamy. Always be careful when blending hot ingredients and take necessary precautions!
Nutrition
Calories: 418kcalCarbohydrates: 26gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 575mgPotassium: 955mgFiber: 6gSugar: 12gVitamin A: 12214IUVitamin C: 80mgCalcium: 106mgIron: 5mg
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