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Curried Coconut Cauliflower Soup - Lunch Version

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Curried Coconut Cauliflower Soup - Lunch Version

Missy
The Cook
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.

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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
Serving Day Ingredients
  • 1 cup chop Cashews, Raw

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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?

  1. 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.

  1. 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.

  1. Heat oil in a pot over medium heat.
  2. Saute onions for 5 minutes.
  3. Add carrots and cook for an additional 5 minutes.
  4. Add cauliflower and stir to coat with the oil.
  5. Saute for an additional 2-3 minutes.
  6. Add stock and increase heat to medium high heat. Simmer for 15 minutes.
  7. Stir in spices and remove from heat.
  8. Allow to cool slightly.
  9. Add coconut milk.
  10. Blend in batches until smooth, about 2 minutes per batch.
  11. Top with cashews.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
406
Total Fat
33g
Saturated Fat
15g
Trans Fat
0g
Cholesterol
0mg
Sodium
594mg
Total Carbohydrates
23g
Fiber
5g
Sugar
7g
Protein
10g
WW Freestyle
15

Categories

plant-based, shellfish-free, fish-free, paleo, whole30, vegetarian, vegan, fall, winter, spring, dairy-free, gluten-free, gluten-free-dairy-free, gaps, low-carb, real-food, egg-free, diet, kosher, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12, soup/stew/chili

Categories

plant-based, shellfish-free, fish-free, paleo, whole30, vegetarian, vegan, fall, winter, spring, dairy-free, gluten-free, gluten-free-dairy-free, gaps, low-carb, real-food, egg-free, diet, kosher, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12, soup/stew/chili

10 Comments

Join the discussion

  1. ABSOLUTELY STUNNING! So healthy and delicious, it had the lightest consistency. Adding this to our regular monthly fall/winter meals. Thanks!!

    Reply

    1. 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!

      Reply

  7. 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.

    Reply