Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
Remove pot from heat and blend soup using a hand blender until smooth.
Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Cook's Notes:
This soup can also be made vegetarian/vegan. Substitute water and vegetable stock for the chicken stock and omit the butter.
Nutrition Facts (per serving)
| 75 | Calories |
| 4g | Fat |
| 10g | Carbs |
| 3g | Protein |
