Description
A warm and creamy Thai coconut curried cauliflower soup that is a perfect blend of flavors, providing comfort and nutrition for chilly days.
Ingredients
Scale
- 1 large cauliflower, roughly chopped
- 3 teaspoons olive oil, divided
- 1 teaspoon sea salt
- 1 medium onion, chopped
- 4 large carrots, chopped
- 2 tablespoons ginger, chopped
- 3 cloves garlic, crushed
- 1 teaspoon ground turmeric
- 4 tablespoons yellow Thai curry paste
- 5 cups vegetable or chicken stock
- 1 can (15 ounces) coconut milk
- Sea salt, to taste
- Sliced green onion, chili peppers, cilantro, chili oil, lime juice (for serving)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Spread the chopped cauliflower evenly on the baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with sea salt. Roast for about 30 minutes until tender and golden brown.
- In a large pot over medium-high heat, warm the remaining olive oil. Add the chopped onion and cook for about 5 minutes until softened.
- Incorporate the chopped carrots and continue to sauté until caramelized and fragrant, about 10 minutes. Add in ginger and garlic, cooking for an additional minute.
- Mix in the turmeric and curry paste, allowing the flavors to bloom for a minute before deglazing the pan with a splash of stock.
- Pour in the remaining stock and bring the mixture to a boil. Once boiling, lower the heat and let it simmer until the cauliflower is roasted.
- Add the roasted cauliflower to the pot (reserve a few florets for garnish if desired). Blend the soup until smooth using an immersion blender or by transferring it to a traditional blender in batches.
- Stir in the coconut milk and season with salt to taste, adjusting as necessary to balance the flavors.
- Serve the soup in bowls, garnishing with reserved cauliflower florets and toppings like sliced green onions, chili peppers, cilantro, chili oil, or a squeeze of lime juice.
Notes
For a vegan version, substitute chicken stock with vegetable stock. This soup can be prepared in advance and stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg