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Coconut Curried Cauliflower Soup Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10 cups
Calories: 268 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 1 1 large cauliflower including the stem, roughly chopped
- 3 3 teaspoons olive oil divided
- 1 1 teaspoon sea salt
- 1 1 medium onion chopped
- 4 4 large carrots chopped
- 2 2 tablespoons ginger chopped
- 3 3 cloves garlic crushed with your knife
- 1 1 teaspoon ground turmeric
- 4 4 tablespoons yellow Thai curry paste can sub another color
- 5 5 cups stock veggie or chicken
- 15 15 ounce Can 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.
- 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.
Cup of Yum
Notes
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
1259mg
(52%)
Potassium
809mg
(23%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
10012IU
(200%)
Vitamin C
75mg
(83%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 268
% 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.