Golden Cauliflower-Curry Soup Recipe

6.3g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Indian
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.6g

Protein

17.6g

Fat

Fiber

205.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 tablespoon Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions
2 clove Garlic
1 tsp Ginger
1 tbsp Curry Powder
1 head, medium (5-6" dia) Cauliflower
1 14.5 oz can Chicken Broth, Bouillon or Consomme
2 cup Tap Water
1 cup Heavy Cream
4 Tbsp Chives, chopped

DIRECTIONS

Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along with the curry powder; cook, stirring, 1 minute.
Cut cauliflower into florets, discard center. Add cauliflower, chicken broth or vegetable broth and water to the saucepan with the onion. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
Purée soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.