Coconut Curry Cauliflower Soup Recipe

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. Heat

the oil in a big saucepan over medium heat. Add onion; heat and stir for 2 to 3 minutes, or until softened. Cook curry paste for one

to two minutes, or until aromatic. Add the broth and the cauliflower. Turn up the heat to high and boil. Cover and simmer

over medium-low heat for approximately 20 minutes. Add the coconut milk and continue cooking for a minute. Take off the heat

and let cool a little. Use a food processor or blender to puree in batches. Add some minced fresh cilantro on top if you'd like.

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