This is also one of the recipes from my book. One of my recipe testers said her kids freaked out because it was orange, but once they tasted it they loved it (at least "liked" it). Her toddler even wanted seconds.
I use frozen cauliflower because 1. I hate cutting cauliflower, 2. It's easy to have on hand in the freezer, 3. In the soup you can't tell whether it was fresh or frozen. Win-win, I say :) Slightly thaw the cauliflower to make chopping it easier.
You'll also notice I specifically say to not use light coconut milk. Light coconut milk isn't worth using, and for the amount called for in this soup, go with the regular. You'll be much happier with the finished soup. Also, 1 1/2 cups of the soup only has 256 cal, 9g fat, 6g fiber, and is 5 Weight Watcher's points. Yeah, use the regular coconut milk.
2 teaspoons olive oil
2 cloves garlic, pressed
1 small onion, diced
1 medium carrot, scraped and grated
1 tablespoon hot curry powder (or regular curry powder)
1 32-oz carton chicken broth (4 cups)
1 15-oz can garbanzo beans, drained and rinsed
2 cups frozen cauliflower florets, coarsely chopped
1 15-oz can diced tomatoes, drained and rinsed
1/2 teaspoon kosher salt
1 1/2 cups shredded, cooked chicken breast (about 6 tenders)
3/4 cup + 2 tablespoons coconut milk (not light) (1/2 of a 13.5 oz can)
3 tablespoons chopped cilantro
1. Heat a large pot over medium heat until hot. Add the oil and let it heat for about 10 seconds. Add the onion and garlic, and cook until the onion is just starting to brown, about 5 minutes. Add the carrots and curry powder; cook for 5 minutes, stirring often.
Makes 6-8 servings.
1 cup = 171 cal/6g fat/4g fiber/3 WW points