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Curried Coconut Cauliflower Soup - Lunch Version

<p>Inspired by the tantalizing curries of India this Curried Coconut Cauliflower Soup is a perfect paleo lunch to warm up your afternoon.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1 1/2 cups dice Onion
  • 1 cup dice Carrot
  • 3 cups dice Cauliflower
  • 4 cups Vegetable Broth/Stock
  • 2 tablespoons Curry Powder
  • 1/4 teaspoons Thyme, Dried
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Salt
  • 13 1/2 fluid ounces Coconut Milk, Canned

Serving Day Ingredients

  • 1 cup chop Cashews, Raw

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 406 Calories
  • 33g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 594mg Sodium
  • 23g Total Carb
  • 5g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Cool completely.
  12. Divide among indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

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
  2. Heat in microwave until warm, about 1 minute.
  3. Top with cashews.

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