Coconut Curried Cauliflower Soup
A creamy, flavorful soup featuring roasted cauliflower, Thai curry, and coconut milk. Fiber-rich, plant-based, and satisfying, this soup is quick to prepare and perfect for cozy dinners or meal prep. Serve with fresh herbs, chili, or a squeeze of lime for extra brightness.
Equipment
- 1 Large Baking Sheet
- Parchment paper
- 1 Large Pot
- Immersion blender (or regular blender)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 large cauliflower chopped (including stem)
- 3 teaspoons olive oil divided
- 1 teaspoon sea salt
- 1 medium onion chopped
- 4 large carrots chopped
- 2 tablespoons fresh ginger chopped
- 3 garlic cloves crushed
- 1 teaspoon ground turmeric
- 4 tablespoons yellow Thai curry paste
- 5 cups vegetable or chicken stock
- 1 15-ounce can coconut milk
- Sea salt to taste
- Optional garnishes: sliced green onion fresh cilantro, chili peppers, chili oil, or lime wedges
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the cauliflower. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This step sets the stage for beautifully caramelized, tender cauliflower florets.
- Roast the Cauliflower: Place the chopped cauliflower on the prepared baking sheet in an even layer. Drizzle 1 teaspoon of olive oil over the florets and sprinkle 1 teaspoon of sea salt evenly. Toss gently to coat all pieces. Roast in the preheated oven for approximately 30 minutes, turning halfway through. The cauliflower should become golden brown with slightly charred edges and a tender texture. Reserve a few small florets for garnish if desired.
- Heat the Cooking Base: While the cauliflower roasts, grab a large, heavy-bottomed pot and heat the remaining 2 teaspoons of olive oil over medium-high heat. The oil should shimmer slightly but not smoke. This oil will serve as the base for sautéing the aromatics and building the soup’s depth of flavor.
- Sauté the Onion: Add the chopped onion to the heated oil and sauté for about 5 minutes, stirring occasionally. Cook until the onion softens and starts to turn golden brown. This step develops natural sweetness and forms a flavorful foundation for the soup.
- Cook the Carrots: Add the chopped carrots to the pot and continue cooking for another 5–10 minutes, stirring occasionally. Allow the carrots to soften slightly while also picking up some color from the pan. This helps bring out their natural sweetness, which balances the curry’s spices.
- Add Ginger and Garlic: Stir in the chopped ginger and crushed garlic, cooking for about 1 minute. These ingredients release their fragrant oils quickly, so it’s important to stir constantly to prevent burning. This step infuses the soup with a warm, aromatic base typical of Thai-inspired flavors.
- Incorporate Spices and Curry Paste: Sprinkle in the ground turmeric and add the yellow Thai curry paste. Cook for another minute, stirring continuously to evenly coat the vegetables. The spices bloom in the oil, intensifying their flavors and creating the rich, golden color characteristic of this soup.
- Deglaze the Pan: Pour in a small splash of the stock to deglaze the pan. Use a wooden spoon to scrape any browned bits off the bottom. This technique not only prevents sticking but also incorporates those concentrated flavors into the soup.
- Add Remaining Stock and Simmer: Pour in the remaining stock, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. This allows the flavors to meld and the vegetables to become fully tender while the cauliflower finishes roasting in the oven.
- Blend the Soup: Once the roasted cauliflower is done, add it to the pot (keeping reserved florets aside for garnish). Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, blending carefully to avoid splatters. The result should be a velvety, lump-free texture.
- Add Coconut Milk and Season: Stir in the coconut milk until fully incorporated, giving the soup a creamy richness. Taste and adjust with additional sea salt if necessary. The coconut milk adds a subtle sweetness and balances the warmth of the curry spices.
- Serve and Garnish: Ladle the soup into bowls and top with the reserved cauliflower florets. Finish with optional garnishes like sliced green onions, fresh cilantro, chili peppers, a drizzle of chili oil, or a squeeze of lime juice. These fresh accents brighten the flavor and add visual appeal, making your soup both delicious and inviting.
Notes
- Roast cauliflower until golden brown for deeper flavor and natural sweetness.
- Use fresh ginger and garlic to create a vibrant, aromatic base.
- An immersion blender gives the smoothest texture; a standard blender works in batches.
- Adjust curry paste to taste—more for heat, less for mild flavor.
- Reserve a few cauliflower florets for garnish to add texture and visual appeal.
- Stir in coconut milk gradually to maintain a creamy, silky consistency.
- Deglaze the pan with stock to capture caramelized bits and enhance depth.
- Serve with fresh herbs, chili, or lime for brightness and contrast.
