Cauliflower Curry Soup

Cauliflower curry soup is a delicious way to stay warm during the cold season. This recipe is also low-fat, with the vegetables not being sautéd in oil and choosing a low-fat option for coconut milk.

Ingredients

Cauliflower Curry Soup

• 1 yellow onion, diced
• 4 garlic cloves, diced
• 2 carrots, diced
• 1 Tbs Red Curry Paste
• 2 tsp ground ginger
• 1 (13.5 oz) can Lite Coconut Milk*
• 3 cups of cauliflower, chopped
• 2 cups water
• 1 Tbs Curry Powder
• Salt to taste
• 1 cup kale, chopped
• Chopped cilantro and lime juice (optional topping)
• Cooked rice for serving (optional)

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing all of your vegetables and set them aside.
2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
4. Then add 2 cups of water, coconut milk, and another pinch of salt. Stir until everything is well combined.
5. Add the cauliflower, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 15 minutes or until cauliflower is tender.
6. Finally, add the kale and cook for another few minutes until the kale is wilted.
7. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

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