Curried Cauliflower and Carrot Soup
Curried Cauliflower and Carrot Soup is a soup that serves 4. One serving contains 103 calories, 4g of protein, and 2g of fat. For $1.61 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 122 people have tried and liked this recipe. This recipe from Hummusapien requires nutmeg, carrots, salt, and garlic. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Similar recipes include Curried Cauliflower and Lentil Salad with Carrot Noodles and Honey-Cumin Dressing, My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, and Curried Carrot Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1½ cups almond milk
4 carrots
1 head of cauliflower
½ tsp cinnamon
1½ tsp curry powder
2 cloves of garlic, minced
1 tsp honey
dash of nutmeg
1 medium onion, diced
pepper, to taste
½ - 1 tsp salt, to taste
2 cups vegetable broth
Equipment:
pot
food processor
blender
Cooking instruction summary:
Break cauliflower into florets and chop carrots into medium-sized chunks.Place vegetables in a medium pot and fill with just enough cold water to cover vegetables. Bring to a boil and then reduce heat to medium and cook until vegetables are tender, about 15 to 20 minutes.Meanwhile, sautee onion in a bit of oil over medium heat for about five minutes. Add curry powder, cinnamon and nutmeg. Add in minced garlic and sautee until onions are softened. Season with a dash of salt and pepper.Drain vegetables and rinse with cold water to stop cooking. Puree vegetables and onion mixture in a food processor or blender with ½- 1 cup of vegetable broth, or enough to help puree your mixture completely.Pour puree back into pot and add the rest of the broth, almond milk and honey. Cook over medium heat until warmed.Season with salt and pepper to taste and enjoy!
Step by step:
1. Break cauliflower into florets and chop carrots into medium-sized chunks.
2. Place vegetables in a medium pot and fill with just enough cold water to cover vegetables. Bring to a boil and then reduce heat to medium and cook until vegetables are tender, about 15 to 20 minutes.Meanwhile, sautee onion in a bit of oil over medium heat for about five minutes.
3. Add curry powder, cinnamon and nutmeg.
4. Add in minced garlic and sautee until onions are softened. Season with a dash of salt and pepper.
5. Drain vegetables and rinse with cold water to stop cooking. Puree vegetables and onion mixture in a food processor or blender with ½- 1 cup of vegetable broth, or enough to help puree your mixture completely.
6. Pour puree back into pot and add the rest of the broth, almond milk and honey. Cook over medium heat until warmed.Season with salt and pepper to taste and enjoy!
Nutrition Information:
covered percent of daily need
