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2 teaspoons extra-virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 can (14 ounces) light coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon evaporated cane sugar
1/4 teaspoon ground cinnamon
Salt to taste
1/4 cup chopped fresh cilantro, for garnish
1/4 cup chopped toasted cashews, for garnish
1. In a large pot, heat olive oil over low heat. Add onion and saute until golden. Add cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover and bring to a boil. Reduce the heat and simmer until cauliflower is tender, about 10 minutes.
2. Blend soup with an immersion blender until the desired consistency is reached. (If using a standing blender, allow soup to cool for 20 minutes, then add to blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until soup is smooth. Return to the pot and reheat if serving hot.)
3. Ladle into bowls and garnish with cashews and cilantro.
Nutrition score per serving: 290 calories, 15g fat, 35g carbs, 10g protein
Recipe provided by The Picky Eater
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.
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