Appetizers / Soups / Salads

Curried Cauliflower Soup with Chutney and Cashews takes 15 minutes to prepare.

Curried Cauliflower Soup with Chutney and Cashews takes 360 minutes to cook.

Curried Cauliflower Soup with Chutney and Cashews makes 6 servings.

The ingredients for Curried Cauliflower Soup with Chutney and Cashews are:

1 TBSP coconut oil
1 medium onion, chopped
1 small carrot, chopped
2 tsps curry powder or paste
1 medium sized head of cauliflower, trimmed & chopped
1 medium Yukon Gold potato, peeled & diced
6 cups vegetable stock
1/4 mango chutney
1/4 cup roasted cashews
1 TBSP minced fresh parsley leaves
salt

Here is how you make Curried Cauliflower Soup with Chutney and Cashews:

1) heat oil in med skillet over med-high heat. Add onion & carrot, cover & cook about 5min until softened. Add curry powder & stir to coat.2) transfer onion mix to slow cooker. Add cauliflower, potato & stock. Season with salt, cover & let cook on low for 6 hours.3) Add the chutney & working in batches, puree the soup in blender/food processor or use an immersion blender to puree right in cooker. Taste & adjust seasonings as necessary. Serve garnished with sprinkling of cashews & parsley.Number of Servings: 6Recipe submitted by SparkPeople user JENNI329.

The nutritional information for Curried Cauliflower Soup with Chutney and Cashews is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 145.8

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,020.5 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 4.0 g
• Protein: 3.7 g

The dietary needs meet for Curried Cauliflower Soup with Chutney and Cashews is Vegan