Curried Cauliflower Soup
This vibrant cauliflower red curry soup is a creamy, flavorful delight that will warm you up from the inside out. Roasted cauliflower, aromatic spices, and a touch of coconut milk come together in this comforting bowl of goodness. Perfect for a cozy meal any day of the week.
— Constant Cookbook
Ingredients
- 1 large head of cauliflower, broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
- 1 small lemon (preferably organic), zested
- 1/2 cup white wine (like Pinot Grigio)*
- 1 1/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- 1 tablespoon chopped fresh basil
- thinly sliced hot peppers (optional, not shown)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
- Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
Cook Time
45M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 221 calories
- Sugar Content: 4.3 g
- Sodium Content: 428.8 mg
- Fat Content: 19.4 g
- Saturated Fat Content: 16.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 9.8 g
- Fiber Content: 2.3 g
- Protein Content: 3.1 g
- Cholesterol Content: 0 mg
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