Curried Vegetable Soup

by angelaskitchen on April 24, 2011

I adore soup and curry.  This soup is the best of both worlds!  Mmmmm….
Curried Vegetable Soup
 
Author:
Recipe type: Angela Litzinger @ test.angelaskitchen.com
Serves: 6
Ingredients
  • 4 cups cauliflower florets
  • 11/2 14-oz. cans unsweetened coconut milk (NOT low-fat)
  • 4 cups gluten and dairy free vegetable or chicken broth
  • 1 cup carrots, cut into matchsticks
  • 1½ tablespoon gluten free curry powder
  • ¼ cup chopped fresh cilantro
  • 2 cups frozen or fresh baby peas
  • Fresh cilantro sprigs and crushed red pepper, optional for garnish
Instructions
  1. Fresh cilantro sprigs and crushed red pepper, optional for garnish
  2. In stock pot combine cauliflower, coconut milk, broth, carrots, curry powder, and the ¼ cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low and simmer, covered, about 10 minutes or until cauliflower and carrots are tender. Stir in peas. Cook, uncovered, until heated through and peas are tender. Season with salt and pepper, if needed.
  3. Sprinkle with cilantro and red pepper.

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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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