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Coconut Curried Cauliflower Soup


  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 10 cups 1x
  • Category: Soup
  • Cuisine: Thai

Description

This Thai-style curried cauliflower soup is made with coconut milk for a delicious and 100% vegan + paleo dish. It’s easy to make, tasty and healthy too.


Ingredients

  • 1 large head of cauliflower, including the stem, roughly chopped
  • 3 teaspoons olive oil
  • 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 (or a 1/2-inch piece turmeric root, chopped)
  • 14 tablespoons Thai curry paste (see notes)
  • 5 cups stock (I like veggie, but chicken works too)
  • 115 ounce can coconut milk
  • Sea salt, to taste
  • Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to garnish

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 30-40 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.

Notes

Make sure to use a good quality curry paste for the best results. Typically the ones you find in regular grocery stores will be spicy but bland. Try hitting up your local Asian market for the best curry pastes. My favorite brands are Mae Jin and Amoy. They can be a little tough to find, but Amazon sometimes carries them.

If eating a plant based diet is important to you make sure to check the labels as the odd brand will contain fish sauce.

If you’re following theWhole30 Program, make sure to read the labels on the fish sauce and the curry paste as some contain sugar

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