Curried Cauliflower Soup with Shrimp
Cook Time
Cook Time
  • 1 head cauliflowerchopped
  • 1tablespoon canola oil
  • 1 tablespoon curry powder
  • 1/2 onionchopped
  • 2cloves garlicminced
  • 2stalks celerychopped
  • 32ounces chicken or vegetable broth
  • 15ounces canned white beansdrained and rinsed
  • 1/2 pound shrimp
  • 1can full fat coconut milk
  • 2stalks scallionchopped
  1. Preheat oven to 425 degrees F. Toss chopped cauliflower with 1/2 the oil, the curry powder and a dash of salt and pepper. Spread on a baking sheet and roast for 20 minutes.
  2. Heat a large soup pot over medium heat and saute onion, garlic and celery until soft. Lightly season with salt and pepper.
  3. Add stock and coconut milk to veggies and bring to a simmer.
  4. Once simmering, add shrimp and cook just until done, about 3-4 minutes. Remove shrimp and set aside.
  5. Add cauliflower and beans to stock and turn off heat. Use an immerson blender or regular blender to puree soup.
  6. Dish out soup into bowls and top with shrimp and sliced scallions.
Recipe Notes

Recipe by Ashley Thomas.

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