INGREDIENTS
2 tablespoon peanut oil
2 tablespoon curry paste
2 item garlic cloves, chopped
1 item white onion, chopped
1 item head of cauliflower, cut into pieces
4 cup chicken stock or broth
2 cup coconut milk
1 cup heavy cream
3 to 4 tablespoon lime juice
1 teaspoon salt
1 item pepper to taste
PREPARATION
In large pot, heat oil over medium heat. Add curry paste, garlic, onion and cauliflower; saute 3 minutes. Stir in chicken stock; simmer 20 minutes. Add coconut milk and cream; simmer 15 additional minutes. Transfer soup to blender (in batches as needed) and process until smooth. Season with lime juice, salt and pepper. Garnish with coarsely ground pepper.
YIELD
16 Serving/s
Nutritional Information
Per serving: 183 calories, 16 grams fat, 21 milligrams cholesterol, 93 milligrams sodium, 7 grams carbohydrate, 7 grams protein.
