When I’m in need of comfort food, I stir up a batch of this velvety, Asian-spiced soup. I finish it with a sprinkle of cilantro.
—Elizabeth DeHart, West Jordan, UT
Prep: 10 min. • Cook: 25 min. Makes: 10 servings (21/2 qt.)
2 Tbsp. olive oil
1 medium onion, finely chopped
3 Tbsp. yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 oz.) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional
1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add the cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
2. Stir in the coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree soup in batches in a blender or food processor, or use an immersion blender to puree the soup in the pot. If desired, top individual servings with minced fresh cilantro.
1 cup: 111 cal., 8g fat (5g sat. fat), 0 chol., 532mg sod., 10g carb. (4g sugars, 3g fiber), 3g pro.