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–+ servings
Coconut Curried Cauliflower Soup

Creamy Coconut Curried Cauliflower Soup That's Simply Blissful

Experience the warmth and comfort of Coconut Curried Cauliflower Soup, a delightful vegan and gluten-free option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower Chopped into florets.
  • 3 tablespoons Olive Oil Or avocado oil as a substitute.
  • 1 medium Onion Chopped; yellow onion or shallots preferred.
  • 2 medium Carrots Chopped.
  • 1 tablespoon Ginger Minced, fresh is preferred.
  • 3 cloves Garlic Minced, fresh is preferable.
  • 1 teaspoon Turmeric Fresh or ground.
  • 2 tablespoons Thai Curry Paste (Yellow) Or red/green for a twist.
  • 4 cups Vegetable or Chicken Stock Homemade or boxed.
  • 1 can Coconut Milk Canned recommended for creaminess.
  • 1 teaspoon Salt Adjust to taste.
For Garnishing
  • 2 tablespoons Green Onions Chopped.
  • ¼ cup Cilantro Chopped.
  • 1 small Chili Peppers Sliced, optional for heat.

Equipment

  • Oven
  • large pot
  • Baking Sheet
  • Parchment paper
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Chop the cauliflower into bite-sized florets.
  2. Toss the cauliflower with 1 teaspoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for about 30 minutes until golden brown.
  3. Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Sauté chopped onions for around 5 minutes until soft and translucent.
  4. Stir in chopped carrots and cook for another 10 minutes, letting them brown slightly.
  5. Add minced ginger and garlic, stirring for about 1 minute until fragrant.
  6. Sprinkle in turmeric and yellow Thai curry paste, cooking for another minute. Deglaze with a splash of stock.
  7. Pour in the remaining stock and bring to a boil, then reduce heat and let simmer for about 10 minutes.
  8. Add the roasted cauliflower and blend until velvety smooth.
  9. Stir in the coconut milk and adjust seasoning with salt as needed.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

For best flavor, store garnishes separately until serving. Avoid boiling after adding coconut milk to maintain creaminess.

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