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!
Ingredients
1largecauliflower, including the stem, roughly chopped
3teaspoonsolive oil, divided
1teaspoonsea salt
1mediumonion, chopped
4largecarrots, chopped
2tablespoonsginger, chopped
3clovesgarlic, crushed with your knife
1teaspoonground turmeric
4tablespoonsyellow Thai curry paste, can sub another color
5cupsstock, veggie or chicken
15ouncecan 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.
1 large cauliflower, 1 teaspoon sea salt
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).
5 cups stock
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.
15 ounce can coconut milk
Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.
Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to serve
Notes
Serve this soup with our No Yeast Bread with Herbs and Cheese!