Even the pickiest eaters will enjoy these lean turkey patties’ sweet and sour sauce topping!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil, or as needed
- ½ onion, sliced, or to taste
- 3 carrots, cut into 1/2-inch slices
- ½ red bell pepper, sliced
- 3 cloves garlic, peeled, or more to taste
- 1 head cauliflower, chopped
- 1 (32 fluid ounce) container chicken stock, or as needed
- 2 tablespoons yellow curry powder
- 1 tablespoon butter
- 4 dashes hot sauce (such as Tapatio®), or more to taste
- salt and ground black pepper to taste
Instructions
- 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.
- This soup can also be made vegetarian/vegan. Substitute water and vegetable stock for the chicken stock and omit the butter.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 403 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked it a little longer than directions said. It is so delicious. Great way to get more veggies into my diet. This is a keeper. I’m going to make it regularly and try to keep some in the freezer too.
This was a great way to incorporate to include veggies, quick and easy. I included a small portion of white Bella mushrooms! Personally I chose to “bloom” the curry powder before adding the broth (raw curry isn’t the best). While it makes for a good soup I would recommend pairing it with something crunchy/crispy (tortilla chips?) that’s how we ate ours although I am considering using it a pasta sauce given its texture.
Such a simple and delicious recipe-although I tend to cook the cauliflower longer and leave it a little chunkier ( I don’t own an immersion blender)
I love this recipe. Now I use it for my unused baby carrots. I skip the butter and use vegetable broth. I also add ginger and turmeric to the curry. Delicious every time.
Nice dish. But after letting the flavors marry for several hours, I also added a heaping tanlespoon of tomato boullion powder. Perfect complement!
It’s a good soup but it needs a crunch. The texture after blending is like baby food. Some crunchy fried onion straws or something would be good. I browned up some turkey sausage and added it for some texture. I did use only about half of the curry it said
We loved it and my husband isn’t a big fan of curry. I cut down the amount of yellow curry slightly; next time I will use the full amount. It is April 2020 and we can’t get to the grocery store as we are in quarantine so I did not put in any red peppers. Didn’t even miss them!
Delicious! I used all veg broth instead of chicken, omitted the hot sauce, and used about half a T of curry powder. I’m looking forward to lunch this week because I get to eat this lovely soup!
amazing winter warmer
Lovely. Tasty.
Way too much curry. I had so much hope for this recipe but ultimately I just didn’t like the flavour 🙁
Very simple to make and extremely tasty! I used slightly more curry powder and slightly more seasoning. Will definitely make this again.
It’s just ok. I added some yogurt to it as I didn’t have any cream in the house. It needed something to make it creamy. Someone mentioned they used cream instead of milk: was mild missing from the recipe?
Simply delicious, very nutritious and cost effective.
Very good and easy! I used no dairy and it was very tasty.
Way too much curry for us, had to throw it away.
Simple and tasty. Didnt add the butter at the end.. the mix of veggies is very nice
We both enjoyed this a lot. Used vegetable stock instead of chicken just because we were out. Also used coconut oil instead of butter and it added a touch of sweetness. Added cayenne too. Pretty good with my changes and will try again as written again. Thank you!
Very easy to make and tasty! I used acorn squash in place of the carrots as that is what I had on hand. Served with a dollop of sour cream. Yum.
Well, this was yummy! Made as written and added sour cream to serve. Definitely a keeper.
I was looking for a soup recipe to use up leftover veggies and this was IT! I mostly followed the directions, except in a different order: I toasted 2 TBSP of Madras curry powder with the oil for a few seconds, then added the onion, (unpeeled) carrot and pepper (only had an orange pepper in the fridge so I used that). Plus, I added some of the broth to the mixture. After about 10 minutes, I added the garlic and some more curry (the usual kind) and stirred until I could smell the garlic. Then I added the cauliflower and the rest of the broth, brought to a boil and then to a simmer for 25 minutes. THEN I used my immersion blender to puree the soup, and then added some Frank’s hot sauce, ground pepper and salt (Herbamare Zesty). NO BUTTER NEEDED. YUM!!!