Ingredients
8
8 servings
- •1 head cauliflower, cut into florets
- •1 onion, cut into chunks
- •3 cloves garlic, halved
- •5 cups vegetable stock
- •1 (14 ounce) can coconut milk
- •1 tablespoon curry paste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
- Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
Nutritional Facts
Per 8 servings
- Calories: 130
- Carbohydrate: 8g
- Fat: 11g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
Related Recipes
Curried Cream of Cauliflower Soup
Easy Curried Cauliflower Soup
Roasted Carrot and Cauliflower Curried Soup
Curry Roasted Cauliflower Soup
Curried Cauliflower
Curried Cauliflower-Potato Soup
Curried Cauliflower-Sweet Potato Soup
Curried Butternut Squash and Cauliflower Soup
Instant Pot® Curried Cheesy Cauliflower-Squash Soup
Indian Vegetarian Curried Cauliflower
Easy Plant-Based Cauliflower Curry
