Curried Coconut Cauliflower Soup - Lunch Version
6
Servings
11
Ingredients
10
Comments
Inspired by the tantalizing curries of India this Curried Coconut Cauliflower Soup is a perfect paleo lunch to warm up your afternoon.
6
Servings
11
Ingredients
10
Comments
Ingredients
- 2 tablespoons Olive Oil
- 1 ½ cups dice Onion
- 1 cup dice Carrot
- 3 cups dice Cauliflower
- 4 cups Vegetable Broth/Stock
- 2 tablespoons Curry Powder
- ¼ teaspoons Thyme, Dried
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- 13 ½ fluid ounces Coconut Milk, Canned
- 1 cup chop Cashews, Raw
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in a pot over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in a pot over medium heat.
- Saute onions for 5 minutes.
- Add carrots and cook for an additional 5 minutes.
- Add cauliflower and stir to coat with the oil.
- Saute for an additional 2-3 minutes.
- Add stock and increase heat to medium high heat. Simmer for 15 minutes.
- Stir in spices and remove from heat.
- Allow to cool slightly.
- Add coconut milk.
- Blend in batches until smooth, about 2 minutes per batch.
- Top with cashews.
10 Comments
Join the discussionABSOLUTELY STUNNING! So healthy and delicious, it had the lightest consistency. Adding this to our regular monthly fall/winter meals. Thanks!!
Is the coconut milk in a can, or something like silk coconut milk?
Coconut milk in a can.
WOW! This was so easy and delicious! Thank you so much!
How many quarts does this make?? I’m shopping now and just realized it doesn’t say, help!!
Elise, it makes about six 12-ounce servings.
I made this tonight and find it lacks flavor, but smells amazing. Any tips? Did you use a special curry powder?
One thing to check first is that you are using fresh spices. Old spices can effect the flavor of a dish. Another tip, I often add my curry spices during the saute stage since these spices are highly aromatic and heating them brings out the flavor. Just add them for the last few minutes of your saute time and stir to coat, then add the broth. Hope that helps! You can always add more curry powder to taste if you like!
So easy to make and delicious! I left out the cashews, but otherwise made it exactly as directed.
Perfect go to for cooler fall weather, I will be making (and freezing) this one again. Fresh spices are key. I forgot the cashews, but didn’t miss them.