Description
A quick and flavorful soup featuring a rich blend of coconut milk and Thai spices, perfect for busy weeknights.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1 can coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- In a large pot, sauté onions, garlic, and ginger until fragrant.
- Add red curry paste and stir for a minute.
- Add chopped cauliflower, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer until cauliflower is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in lime juice and season with salt and pepper.
- Serve hot, garnished with cilantro.
Notes
Adjust the spice level by varying the amount of red curry paste used.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg