Name: Creamy Curried Cauliflower Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 null cauliflower (roughly chopped including stems); 1 tsp olive oil; 1 tsp sea salt; 2 tsp olive oil; 1 null onion (chopped); 4 null carrots (large, chopped); 2 tbsp ginger (chopped); 3 clove garlic cloves (crushed); 1 tsp ground turmeric; 4 tbsp thai yellow curry (paste); 5 cup vegetable stock; 15 oz coconut milk (canned); 1 sprinkle spring onions (sliced); 1 handful fresh cilantro; 1 dash chili oil; 1 tsp lime juice (freshly squeezed)

Instructions

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1

Preheat oven to 425F. On a lined baking sheet, toss the cauliflower (1) with olive oil (1 tsp) and sea salt (1 tsp). Roast for 30 minutes until soft and dark brown.
2

In a large pot, heat olive oil (2 tsp). Sauté onion (1) for 5 minutes, then add carrots (4) and cook for 10 minutes until well-browned.
3

Add ginger (2 tbsp) and garlic cloves (3 clove), cooking for 1 minute. Stir in ground turmeric (1 tsp) and thai yellow curry (4 tbsp) and cook for 1 minute. Deglaze with a splash of vegetable stock (5 cup).
4

Add the remaining stock, bring to a boil, then reduce to a simmer. Add the roasted cauliflower to the pot.
5

Use an immersion blender to blend the soup until smooth. Stir in the coconut milk (15 oz) and season with sea salt.
6

Serve hot, garnished with spring onions (1 sprinkle), fresh cilantro (1 handful), chili oil (1 dash), and lime juice (1 tsp).