Description
This Curried Cauliflower Soup features roasted cauliflower blended with aromatic Thai red curry paste, coconut milk, and a touch of rice vinegar for a creamy, flavorful dish that balances spice and creaminess. Perfect for a warming lunch or dinner, this soup is easy to prepare and offers a comforting, vibrant twist on classic cauliflower soup.
Ingredients
Cauliflower Roasting
- 1 medium-to-large head of cauliflower (2 to 3 pounds), broken into small florets
- Up to 4 tablespoons melted coconut oil or olive oil, divided
Sauté and Soup Base
- 1 medium yellow onion, chopped
- 1 to 3 tablespoons Thai red curry paste (depending on spice preference and brand)
- ½ teaspoon lemon zest
- Optional: ½ cup unoaked white wine (Sauvignon Blanc or Pinot Grigio)
- 2 cups vegetable broth
- 1 can (14 ounces) light or regular coconut milk
- 1 to 3 teaspoons rice vinegar, to taste
- Salt and freshly ground black pepper
Optional Garnishes
- ¼ cup chopped green onions or chives
- 1 tablespoon chopped fresh basil (preferably Thai)
- Red pepper flakes
Instructions
- Roast the Cauliflower: Preheat the oven to 400°F. Toss the cauliflower florets with enough oil to lightly coat them, up to 3 tablespoons. Spread in a single layer on a large baking sheet and roast until the tips are golden brown, about 25 to 35 minutes.
- Prepare the Aromatics: While the cauliflower roasts, chop the remaining ingredients. In a Dutch oven or large heavy-bottom pot over medium heat, warm 1 tablespoon of oil until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 3 to 4 minutes. Stir in the curry paste and lemon zest until combined. If using wine, increase heat to medium-high, add wine, and cook until mostly evaporated, stirring frequently.
- Simmer the Soup: Add half the roasted cauliflower florets along with all the stems to the pot. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, stirring occasionally. Maintain a gentle simmer for 5 to 10 minutes to meld flavors. Then remove from heat.
- Blend Until Smooth: Let the soup cool slightly before blending. For a creamy texture, puree in batches in a blender until smooth, being careful not to overfill or release steam suddenly. Alternatively, use an immersion blender directly in the pot.
- Season and Serve: Stir in 1 teaspoon rice vinegar and season with salt and pepper to taste. Add more vinegar if needed to balance acidity, up to 3 teaspoons total. Ladle soup into bowls, topping each with the remaining cauliflower florets and optional garnishes like chopped green onions, fresh basil, and red pepper flakes. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Adjust the Thai red curry paste amount depending on your preferred spice level.
- Using unoaked white wine is optional but adds a subtle depth to the flavor.
- Be cautious when blending hot soup to avoid steam build-up and potential splatters.
- This soup freezes well; cool completely before storing in airtight containers.
- For a nut-free option, use coconut or olive oil and verify curry paste ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Thai-inspired fusion
