![](https://cdn.statically.io/img/www.allrecipes.com/thmb/xZsuZH8vi_e9EBwG1Q2jdJeSa-k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1081842-3cfd487d6f9249458947c589122c7352.jpg)
Ingredients
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1 head cauliflower, cut into florets
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1 onion, cut into chunks
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3 cloves garlic, halved
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5 cups vegetable stock
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1 (14 ounce) can coconut milk
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1 tablespoon curry paste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
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Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
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Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
Nutrition Facts (per serving)
130 | Calories |
11g | Fat |
8g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 130 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 9g | 47% |
Sodium 236mg | 10% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 36mg | 39% |
Calcium 34mg | 3% |
Iron 2mg | 11% |
Potassium 370mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.