Curried Cauliflower Soup
This quick and simple creamy curried cauliflower soup is made with Thai curry paste, roasted cauliflower, coconut milk, lime, and ginger.
This creamy coconut curried cauliflower soup recipe I found on Cookie & Kate is comforting, hearty, and flavorful! I adapted the recipe by adding garlic, fresh ginger, and lime juice but otherwise did as written. My kids both thought the soup was delicious and I thought the leftover soup was even more flavorful & tasty the following day.
Curried Cauliflower Soup
Ingredients:
- 3 tbsp melted coconut oil, divided
- 1 large head of cauliflower, broken into small florets, stems chopped
- Sea salt and freshly cracked black pepper, to taste
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 2 tsp ginger paste
- 3 tbsp Thai red curry paste
- 1/2 cup dry white Pinot Grigio
- 1 1/2 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1/2 tsp sugar
- Zest from 1 lime
- Lime juice, to taste
- Fresh cilantro, chopped
How to Make Curried Cauliflower Soup
Preheat oven to 400 degrees.
Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper, to taste; toss to coat it evenly.
Spread the cauliflower in a single layer on a large baking sheet and place into the oven to roast until the tips of the cauliflower are golden brown for about 25 to 30 minutes, tossing it halfway through roasting.
Heat the remaining tablespoon of coconut oil in a large Dutch oven, once hot add the onion and season with sea salt and freshly cracked black pepper, to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.
Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.
Add the broth, coconut milk, sugar, and lime zest and stir well; bring to a boil then reduce heat and simmer for 15 minutes.
Blend well with an immersion blender or blender until creamy and smooth.
Add the juice of 1/2 a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and top with bits of roasted cauliflower, if desired, and lots of freshly chopped cilantro and lime wedges. Enjoy!
Ingredients
- 3 tbsp melted coconut oil divided
- 1 large head of cauliflower broken into small florets, stems chopped
- Sea salt and freshly cracked black pepper to taste
- 1 medium yellow onion diced
- 2 cloves of garlic minced
- 2 tsp ginger paste
- 3 tbsp Thai red curry paste
- ½ cup dry white Pinot Grigio
- 1 ½ cups chicken or vegetable broth
- 1 (14 oz) can coconut milk
- ½ tsp sugar
- Zest from 1 lime
- Lime juice to taste
- Fresh cilantro chopped
Instructions
- Preheat oven to 400 degrees.
- Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper, to taste; toss to coat it evenly.
- Spread the cauliflower in a single layer on a large baking sheet and place into the oven to roast until the tips of the cauliflower are golden brown for about 25 to 30 minutes, tossing it halfway through roasting.
- Heat the remaining tablespoon of coconut oil in a large Dutch oven, once hot add the onion and season with sea salt and freshly cracked black pepper, to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.
- Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.
- Add the broth, coconut milk, sugar, and lime zest and stir well; bring to a boil then reduce heat and simmer for 15 minutes.
- Blend well with an immersion blender or blender until creamy and smooth.
- Add the juice of 1/2 a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and top with bits of roasted cauliflower, if desired, and lots of freshly chopped cilantro and lime wedges. Enjoy!
Such a perfect winter warmer!
The vibrant orange color of the soup is visually appealing, and the addition of roasted cauliflower and fresh cilantro makes it even more inviting.
It will definitely be delicious with the combination of coconut and curry spices! Thanks for sharing the recipe.
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