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!
- 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
- Preheat the oven to 420 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 and 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.