Description
A delicious creamy cauliflower curry soup that’s easy to make and packed with flavor.
Ingredients
Scale
- 1 large cauliflower (including the stem, roughly chopped)
- 3 teaspoons olive oil (divided)
- 1 teaspoon sea salt
- 1 medium onion (chopped)
- 4 large carrots (chopped)
- 2 tablespoons ginger (chopped)
- 3 cloves garlic (crushed with your knife)
- 1 teaspoon ground turmeric
- 4 tablespoons yellow Thai curry paste
- 5 cups stock (veggie or chicken)
- 15 ounce can coconut milk
- Sea salt (to taste)
- Sliced green onion, chili peppers, cilantro, chili oil and/or freshly squeezed lime juice, to serve
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.
- While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes.
- Add the ginger and garlic and cook for 1 minute.
- Add the turmeric and Thai curry paste and cook for 1 more minute.
- Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove any dark bits.
- Add the remaining stock and bring the pot to a boil.
- Reduce the heat to low and gently simmer until the cauliflower has finished cooking.
- Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you’d like).
- Using an immersion blender (or, working in small batches, use a regular blender), blend the soup until it is very smooth.
- Add the coconut milk and season to taste with sea salt.
- Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.
Notes
- This soup can be easily customized with other vegetables or spices according to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg