Coconut Curried Cauliflower Soup Recipe
User Reviews
4.8
Coconut Curried Cauliflower Soup Recipe
Description
This soup starts by roasting roughly chopped cauliflower until it is soft and browned, which adds caramelized flavor. Meanwhile, a sautéed mixture of chopped onion, carrot, ginger, garlic, turmeric, and Thai yellow curry paste builds a fragrant base. The mixture is deglazed with some stock to capture browned bits, then combined with remaining stock and simmered to meld the flavors and complete cooking the vegetables.
The creamy element comes from canned coconut milk added toward the end, lending a subtle sweetness and silkiness. The final soup is blended until smooth, creating a velvety texture that unites the roasted and spiced components.
The soup can be garnished with fresh green onions, cilantro, chili peppers, chili oil, or a squeeze of lime juice to add brightness and a touch of heat. These toppings enhance the layers of flavor and provide fresh contrast to the rich curry and creamy coconut base.
Ingredients
- 1 large cauliflower including the stem, roughly chopped
- 3 teaspoons olive oil divided
- 1 teaspoon salt sea salt
- 1 medium onion chopped
- 4 large carrot chopped
- 2 tablespoons ginger chopped
- 3 cloves garlic crushed with your knife
- 1 teaspoon Turmeric ground
- 4 tablespoons yellow Thai curry paste can sub another color
- 5 cups stock veggie or chicken
- 15 ounce coconut milk can
- salt to taste, sea salt
- 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.
- 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1 serving = a generous 1 ½ cups | |
| Calories | 268kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 1259mg | 52% |
| Potassium | 809mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 10012IU | 200% |
| Vitamin C | 75mg | 83% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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