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Posted on Categories Low-Carb, Main Dishes, Traditional Cooking And Living

By: Author Butter For All

Creamy Coconut Cauliflower Curry Soup – Dairy-Free, Low-Carb, and Keto Friendly

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Now even our dairy-free and low-carb friends can enjoy a super creamy soup!

This soup is the perfect combination of rich healthy fats, spicy flavors, and creamy smooth texture. Nobody will guess this decadent flavorful soup is made with only seven easy ingredients and in as little as thirty minutes.

 

 

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A beautiful bowl of keto friendly cabbage noodles is flavored with extra garlic butter and topped with fresh shaved parmesan cheese.

 

 

Strawberry Cheesecake Ice Cream – Keto Friendly

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Two steaming bowls of super creamy Coconut Cauliflower Curry Soup. #keto #lowcarb #dairyfree #nourishing #realfood

Creamy Coconut Cauliflower Curry Soup

Yield: 6
Prep Time: 5 days
Cook Time: 25 days
Total Time: 30 days

A perfectly easy, dairy-free, and keto friendly soup made with 7 ingredients in under 30 minutes!

Ingredients

Instructions

  1. Heat the oil in a large soup pan.
  2. Dice the onion and sauté it in the oil until translucent.
  3. Add the curry powder and stir it in with the onion.
  4. Add the chicken stock and bring the pot to a slow boil.
  5. Wash and break the cauliflower into small pieces. Add them to the pot and simmer until the cauliflower is tender.
  6. Add the coconut milk and salt.
  7. Use a handheld blender to puree the soup smooth.

Notes

I used coconut yogurt and a few pieces of curry roasted cauliflower for the garnish.

 

© Butter For All
This easy 7 ingredient Coconut Curry Soup is packed with flavor and healthy fats! #keto #lowcarb #dairyfree #nourishing #realfood

 

 

 

Thick slices of fresh baked sprouted wheat banana bread make a great snack or quick breakfast. Don't for get the real butter! #realfood #sprouted #refinedsugarfree #breakfast #brunch #nutfree #bananabread #easy #fast #wisetraditions #nourishingtraditions
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Hi, I’m Courtney

I'm devoted to nourishing my family with traditional foods and to building a sustainable homestead. I have a degree in Culinary Arts and have lived and worked as a chef in the crazy-intense restaurant scene of San Francisco. Now, I reside in the calm, lush and fertile McKenzie River Corridor in Oregon.

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