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Curried Cauliflower Soup
This cauliflower coconut curry soup recipe is a must have for any low carb kitchen! It's so easy to make and the result is creamy and savory with a little bit of spice. Delish!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
servings
Author:
Easy Low Carb
Equipment
Soup Pot
Immersion Blender
Ingredients
2
Tablespoons
olive oil
1
small
onion
diced
2
cloves
garlic
minced
1
teaspoon
green curry paste
1
head
cauliflower
small florets
4
cups
vegetable broth
or chicken broth
¼
teaspoon
corinader
¼
teaspoon
salt and pepper
each
½
cup
coconut milk
lime wedges
for serving
Instructions
In a large pot heat olive oil over medium heat. Add onion and cook until softened.
Stir in garlic and curry paste and cook until fragrant, about 30 seconds.
Add cauliflower, broth, coriander, salt and pepper. Bring to a boil and then turn down to a simmer cooking for 20 minutes.
Blend with a hand mixer and puree until smooth.
Once done add coconut milk and simmer for 2 more minutes. Squeeze lime juice on top and serve.
Notes
For a deeper flavor, roast the cauliflower in the oven prior to adding to the soup.
Puree soup with an immersion blender right in the pot, or using a regular blender and return it back to the pot.
Do not boil the coconut milk, add it at the end of the recipe and simmer for about two minutes.
Cool soup, cover and refrigerate for up to 4 days. Freeze soup in containers or zippered bags for up to 4 weeks.
Reheat soup on the stove over low heat
Nutrition
Calories:
176
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1133
mg
|
Potassium:
525
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
698
IU
|
Vitamin C:
71
mg
|
Calcium:
46
mg
|
Iron:
2
mg