Description
A creamy and flavorful Coconut Curried Cauliflower Soup featuring roasted cauliflower blended with aromatic spices, Thai curry paste, and coconut milk, garnished with fresh herbs and optional toppings for a vibrant, comforting bowl.
Ingredients
Scale
Vegetables and Aromatics
- 1 large cauliflower, including the stem, roughly chopped
- 1 medium onion, chopped
- 4 large carrots, chopped
- 2 tablespoons ginger, chopped
- 3 cloves garlic, crushed with your knife
Spices and Seasonings
- 1 teaspoon sea salt, plus extra to taste
- 1 teaspoon ground turmeric
- 4 tablespoons yellow Thai curry paste (can substitute another color)
Oils and Liquids
- 3 teaspoons olive oil, divided
- 5 cups vegetable or chicken stock
- 1 (15 ounce) can coconut milk
Garnishes (optional)
- Sliced green onion
- Chili peppers
- Cilantro
- Chili oil
- Freshly squeezed lime juice
Instructions
- Roast Cauliflower: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the roughly chopped cauliflower on the sheet, drizzle with 1 teaspoon of olive oil, and sprinkle with 1 teaspoon of sea salt. Roast for 30 minutes until the cauliflower is soft and browned in spots.
- Sauté Vegetables: While the cauliflower roasts, heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the carrots and continue cooking, stirring occasionally, until both carrots and onions are browned, about 10 minutes.
- Add Aromatics and Spices: Stir in the chopped ginger and crushed garlic cloves; cook for 1 minute until fragrant. Add the ground turmeric and yellow Thai curry paste, cooking for another minute to bloom the spices. Deglaze the pot with a splash of the stock, scraping up any browned bits from the bottom.
- Simmer with Stock and Cauliflower: Pour in the remaining stock and bring to a boil. Reduce heat to low and simmer gently while the cauliflower finishes roasting. Once done, remove the roasted cauliflower from the oven, reserving a few small florets for garnish if desired, and add the rest to the soup pot.
- Blend the Soup: Use an immersion blender to blend the soup directly in the pot until very smooth. Alternatively, carefully transfer soup to a blender in batches and blend until silky smooth.
- Add Coconut Milk and Season: Stir in the coconut milk and adjust seasoning with sea salt to taste.
- Serve: Ladle the soup into bowls and garnish with reserved cauliflower florets, sliced green onions, chili peppers, cilantro, chili oil, and/or freshly squeezed lime juice as preferred.
Notes
- This soup pairs beautifully with a crusty No Yeast Bread with Herbs and Cheese for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
