Curried Cauliflower & Coconut Soup

Servings: 4.5
Serving Size: 1 cup
3 cups vegetable stock
1 cup So Delicious ® Unsweetened coconut milk
1 – 13.6 oz. can coconut milk, light
3 cups cauliflower flowerets
1 white onion
5 garlic cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons turmeric
1 teaspoon curry powder
1/8 cup honey
1/8 cup lime juice
¾ teaspoon sea salt
½ teaspoon black pepper
In a soup pot, bring vegetable stock to boil. Add in 5 garlic cloves, peeled and cleaned. Add one sliced onion. Add seasonings to vegetable stock along with all coconut milk, 2 cups cauliflower and honey. Steam 1 cup of the cauliflower to add to the soup later. Once the vegetables in the soup are soft (about 20-30 minutes) fill blender half full of soup. Blend until smooth. Repeat until all is blended. Reheat soup. Add ¼ cup cauliflower to each bowl as garnish. Serve.
Per serving: 91 calories, 3 grams fat, 2 grams protein, 11 grams carbohydrates, 2 grams dietary fiber.