Name: Coconut Milk Cauliflower Soup with Red Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Southeast Asian
Ingredients: 2 lbs (907 g) head of cauliflower, cut into small florets; 1/4 cup melted coconut oil or olive oil, divided; 1 tsp sea salt, divided; 1 large sweet onion, diced; 1 bunch scallions, white and green parts separated, thinly sliced; 2 cloves garlic, minced; 1-2 tbsp red or panang curry paste; 1/2 lb russet potato, peeled and diced; 1 quart (946 ml) vegetable stock; 14 oz (397 g) can coconut milk; 2 tbsp fresh lime or lemon juice (from 1 lime)

Description

Creamy, curried cauliflower soup gets tons of flavor from roasting. Vegan and easily customizable!

Ingredients

Units Scale

2 lbs (907 g) head of cauliflower, cut into small florets
1/4 cup melted coconut oil or olive oil, divided
1 tsp sea salt, divided
1 large sweet onion, diced
1 bunch scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1-2 tbsp red or panang curry paste
1/2 lb russet potato, peeled and diced
1 quart (946 ml) vegetable stock
14 oz (397 g) can coconut milk
2 tbsp fresh lime or lemon juice (from 1 lime)

Instructions

Preheat oven to 425°F (204°C).
On a parchment-lined baking sheet, toss cauliflower with 2 tablespoons oil and 1/2 teaspoon salt.
Roast in the oven for 30 minutes, or until tender and caramelized.
Meanwhile, heat remaining oil in a large stockpot or Dutch oven.
Sauté onion and white scallions over medium-high heat until soft, 5 minutes.
Stir in garlic, curry paste, potatoes, and remaining salt.
Cook until fragrant, 2 minutes.
Pour in stock and scrape up any brown bits.
Bring to a boil, then simmer until potatoes are tender, 10-15 minutes.
Stir in 2/3 of the roasted cauliflower, coconut milk, and lime or lemon juice.
Bring to a simmer, then remove from heat.
Puree using an immersion or standing blender until smooth, adding more liquid as needed.
Season with additional curry or salt to taste.
Ladle soup into bowls and garnish with reserved roasted cauliflower, sliced green scallions, and pepitas (optional).

Notes

For a richer flavor, roast the cauliflower until deeply browned in places – don’t be afraid to get some color!
To make this soup spicier, add a chopped chili pepper to the pot along with the garlic and curry paste.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmering
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 1/2 cups
Calories: 250
Sugar: 5
Sodium: 300
Fat: 15
Saturated Fat: 10
Unsaturated Fat: 5
Carbohydrates: 30
Fiber: 5
Protein: 5