Thai Coconut Cauliflower Soup
This hearty creamy vegetarian soup is made rom a cauliflower base but is packed with flavor!
Ingredients
- 1 cauliflower head roughly chopped
- 1 large sweet onion diced
- 1 tbsp minced ginger
- 5 cloves garlic
- 2 large carrots sliced
- 3 cups chicken stock
- 1 15 oz can coconut milk
- 2 tbsp red Thai curry paste
- 1 green onion sliced
Instructions
- Preheat oven to 425 degrees. Drizzle chopped cauliflower with olive oil and a generous pinch of salt, mixing to coat. Lay them on a baking sheet and cook for 30 minutes, turning once or twice.
- Meanwhile, in a large pot (or Dutch oven), saute the onion on low-medium heat with olive oil for 3 minutes, then add the ginger, garlic, and carrots, sauteeing for another few minutes until the garlic has become golden. Stir in the Thai curry paste and cook for another 2-3 minutes.
- Now add chicken stock and simmer on low heat until the cauliflower is ready. At this point, add the roasted cauliflower (but reserve a few pieces for later) to the soup along with the coconut milk. Cook for another 5 minutes for the flavors to combine.
- Now use an immersion blender to puree the mixture into a homogenous soup. Not that this will take a few minutes but you might be able to speed up the process by working in batches.
- When thoroughly blended, serve warm, topped with those extra cauliflower pieces you had saved earlier and some sliced green onions. Note that we used some extra fried onions from our Koshari recipe for the final topping but this is optional.
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