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Curried Corn Soup

An aromatic and warm soup filled with the vegetables you need to get through the day.
Prep Time3 mins
Cook Time47 mins
Total Time50 mins
Course: Soups & Salads
Servings: 4
Calories: 161kcal

Ingredients

  • 1 head of cauliflower cut in florets
  • 2 tbsp avocado oil
  • 3 tsp curry powder
  • 1 tsp cumin
  • Salt and pepper
  • 1/4 tsp paprika
  • 1/4 tsp coriander
  • 1/2 onion, diced
  • 1 can of corn drained
  • 2 cloves of garlic minced
  • 4 cups of veggie broth
  • 1 cup almond milk
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1/4 cup yellow bell pepper diced
  • Small handful cilantro chopped

Instructions

  • Preheat oven to 400 degrees.
  • Toss cauliflower florets in a large bowl with oil, curry powder, cumin, salt, pepper, paprika and coriander.
  • Scatter cauliflower on a sheet pan and bake for 20 minutes.
  • When cauliflower is done, remove and let it cool.
  • While the cauliflower bakes, prep all the veggies.
  • In a large soup pan, sauté the onion with a little oil for about 5 minutes.
  • Lightly blend the cauliflower and canned corn until slightly chunky.
  • Add the garlic, broth, almond milk, carrots, celery, bell pepper to the onion and bring to a boil.
  • Let the soup simmer for about 20 minutes until soft and some of the liquid has cooked down.
  • Just before it is done, add the cilantro and stir to mix well.
  • Pour into bowls and enjoy!

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 818mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6700IU | Vitamin C: 137mg | Calcium: 90mg | Iron: 1.6mg
Curried Corn Soup Pic

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