Thai Coconut Curried Cauliflower Soup
This Thai-style curried cauliflower soup is made with coconut milk for a delicious and 100% vegan + paleo dish. It's easy to make, absolutely delicious and healthy too.
Author: Kristen Stevens
Makes: 10 cups
- 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 ½-inch piece turmeric root, chopped)
- 1-4 tablespoons Thai curry paste (see notes)
- 5 cups stock (I like veggie, but chicken works too)
- 1 - 15 ounce can coconut milk
- Sea salt, to taste
- (For a sweeter and creamier alteration try adding 1 cup pumpkin or squash and a bit more verggie broth or water - Dr. Melissa)
- 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 30-40 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. De-glaze 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 either an immersion blender or working in small batches, use a regular blender, blend the soup until it is very smooth. Add the coconut milk, warm and season to taste with sea salt.
Serve the soup garnished with the reserved cauliflower florets and a little green onion and cilantro.
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. (Thai Kitchen has nice golden, red or green curry pastes. Golden is the mildest and Green the spiciest. Melissa)
If adhering strictly to a plant based diet, it is important to check the labels as the odd brand will contain fish sauce.
For more amazing recipes check out her website at: TheEndlessMeal.com