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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.

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
330
Total Fat
27g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
0mg
Sodium
590mg
Total Carbohydrates
18g
Fiber
4g
Sugar
6g
Protein
7g
WW Freestyle
12
Diabetic Exchanges: 5 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
0 Lean Meat

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!!

    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!

  2. 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.

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