Cauliflower Curry Soup
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Cauliflower Curry Soup
Created by Chef Dale MacKay
Ingredients
| 3 | tablespoons CO-OP GOLD Coconut Oil | |
| 2 | cups onion, small dice | |
| 1 | tablespoon ginger, minced | |
| 1 | tablespoon garlic, minced | |
| 2 | tablespoons butter | |
| 1½ |
tablespoons yellow curry powder | |
| 1½ |
cups carrots, grated | |
| ½ |
cup Granny Smith apple, peeled and grated | |
| 4 | cups medium cauliflower florets | |
| ½ |
teaspoon salt | |
| ½ |
teaspoon chili flakes | |
| 5 | cups NATREL Lactose-Free Milk | |
| 2 | tablespoons cilantro, chopped |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Heat oil in a large soup pot over medium heat. Cook onion for two minutes. Add ginger, garlic and butter and cook for two more minutes, making sure it doesn't burn. Add curry powder and cook for another two minutes. Add carrots, apple, cauliflower, chili flakes and salt and continue to cook for another three to five minutes. With a wooden spoon, scrape the bottom of the pot to prevent the curry from burning. Add milk, bring to a boil and reduce heat to low. Cover and cook for 15 minutes. Garnish with cilantro.
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