Creamy Curried Cauliflower Soup
This velvety vegan soup features roasted cauliflower and a vibrant Thai yellow curry base. The roasting process deepens the flavors, while coconut milk provides a rich, creamy finish. Enhanced with fresh ginger, turmeric, and aromatic garlic, it is a healthy and comforting 40-minute dinner that balances sweetness from carrots and onions with a gentle curry heat.
Instructions
- 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).
Nutrition Facts
Per portion