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Coconut Curried Vegetable Soup

Betty Crocker Kitchens
  • 75 minutes
  • Serves 8

INGREDIENTS

2 cups

Cauliflower florets

1/2 cup

Cilantro, fresh

3 cloves

Garlic

1 tsp

Gingerroot, fresh

1

Jalapeno chile

1 can

Muir glen tomatoes, organic fire roasted

1 cup

Onion

1 cup

Peas, frozen sweet

3 cups

Russet potatoes

1 can

Coconut milk

1

carton Progresso vegetable broth

1 tsp

Salt

2 tbsp

Salt-free curry powder

1 tbsp

Vegetable oil

1/2 cup

Cashews, roasted salted