Coconut Curry Cauliflower Soup
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 tablespoons yellow curry paste
- 2 medium heads cauliflower, broken into florets
- 1 carton (32 ounces) vegetable broth
- 1 cup coconut milk
- Minced fresh cilantro, optional
Reviews
Really great soup recipe and perfect for winter. I added carrots for additional color/flavor. Also, I didn't have curry paste so I substituted 1 teaspoon of curry powder and it worked out really well. Definitely going to make this part of my recipe rotation.
This has to be the worst thing we ever put into our mouth. Save yourself the time, cost and energy. Find another recipe
Really good flavor and easy to make. I only puree half of the soup because I personally like it better that way.
This was my first experience with curry. The soup has a perfect smooth texture and the flavors don't overpower each other. I could taste a bit of each element. I gave this a 4 because I thought it had a slight fragrant taste to it that I did not expect.