Coconut Curried Cauliflower Soup

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!

Since first making this cauliflower soup recipe a few years ago, it's become a staple around our house. It's one of those feel good meals that we always crave.

Why we love roasted curried cauliflower soup

• It's all warm and creamy and Thai flavor-y dreamy. If you like Thai curries, you will love this.
• Made with a base of cauliflower and coconut milk, so it's a super creamy cauliflower soup that is 100% dairy-free.
• On a hot and sunny day,  you can serve this soup cold. I like to thin it out a little more when serving it cold, but even as is it is still very good.
• Carrots and onions add just the right amount of sweetness and the heat level can easily be adjusted to your taste by adding more or less Thai curry paste.
• It freezes very well. Make a big batch and freeze some in resealable bags (we love these large Stacher freezer bags!) for a quick and easy lunch or dinner. You'll be so happy you did!

READ MORE: Carrot Soup with Coconut and Ginger

How to make roasted curried cauliflower soup

• Roughly chop some cauliflower, toss it in oil and salt, and put it in your oven. Don't even wait for the oven to preheat, it can do that while the cauliflower starts to cook.
• Cook the onions, carrots, and garlic then add the spices to the pot. Deglaze the pan with a little stock. Add the rest of the stock then walk away until the cauliflower finishes roasting. I'd pour myself a glass of wine. Just sayin'.
• Add the cauliflower to the pot and puree the soup until it is creamy. Add the coconut milk and season with some sea salt.
• Pour yourself another glass of wine then sit down to dinner!

READ MORE: Cozy Celery Soup

How long does curried cauliflower soup last?

This soup will last 5 days in your fridge. It is even tastier the next day!

Does this cauliflower soup freeze well?

Yes! This soup freezes beautifully. We love these large Stacher freezer bags! for freezing soups. It will last for a minimum of 3 months in your freezer. Make sure to remove all the air from the bags before you freeze it to avoid freezer burn.

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• Detox Sweet Potato Turmeric Soup
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Coconut Curried Cauliflower Soup

• Author: Kristen Stevens
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 10 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

★★★★★

4.9 from 23 reviews

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Description

Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!

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Scale 1x2x3x

Ingredients

• 1 large head of 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 garlic cloves, crushed with your knife
• 1 teaspoon ground turmeric
• 4 tablespoons yellow Thai curry paste (can sub another color)
• 5 cups stock (I like veggie, but chicken works too)
• 1 15 ounce can coconut milk
• Sea salt, to taste
• Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to garnish

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Instructions

1. Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
2. 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.
3. 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 and dark bits.
4. 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)
5. 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.
6. Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.

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Notes

Serve with No Yeast Bread with Herbs and Cheese

 

 

 

 

 

 

 

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