Curried Cauliflower Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This cauliflower soup uses a chicken stock but is sweetened with coconut milk. Feel free to improvise with your spices. Vegetarians can substitute vegetable stock for the chicken.


Ingredients You'll Need

1 head cauliflower, cleaned and chopped
2 leeks, cleaned and chopped
2 garlic cloves, smashed
1 large sweet onion. Chopped
2 to 3 teaspoons Kosher salt
2 quarts chicken broth
1 Idaho potato, peeled and chopped (or a few small yukon golds)
2 teapoons curry powder
¼ teaspoon ground cloves
1 can light coconut miilk
1 teaspoon cumin


Directions

In a 5-quart soup pot, saute garlic, leeks and onions in olive oil until soft (about 10 minutes). Add cauliflower and potato. Cover with the chicken stock. Bring to a boil and then simmer until the cauliflower and potatoes are tender enough to puree. Add curry powder, salt, cumin and ground cloves. Puree until smooth with a hand blender. After pureeing soup, add coconut milk, blend and serve. Makes about 3 quarts of soup.


Questions, Comments & Reviews


Just want to let you know how good this soup is. I've had it sitting in my cookbook for a while and finally tried it out today. Yummy!!! My daughters are soup lovers and really like it as well. Theres not a single thing I'd change in the recipe. Thank you!


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