I could eat my weight in cauliflower and in red curry cauliflower soup. I like it steamed, roasted, pureed into mashers, served raw with pesto or Bagna Cauda and in soup. Who knew this opaque and not terribly attractive veggie could light my culinary fire?
I think it has to be in the top five of my favorite veggies. Cauliflower is versatile, affordable, nutritious and relatively painless to prepare, just like this Red Curry Cauliflower Soup.
This soup couldn’t be easier. It also holds well in the frig for up to three days, as well as in the freezer for up to two months. I love pairing this soup with a seasonal chopped salad and crusty bread or Naan for dipping.
I also serve this soup as a starter for a dinner party or a light lunch with my Arugula, Apple and Hummus Wraps. And of course, you can dine on a bowl of this soup a la carte with your favorite glass of wine.
Delicious Wishes and Loads of Love,
Karista
Red Curry Cauliflower Soup
October 14, 2014
Cuisine
Indian
Category
Appetizers
Karista's Kitchen
Kid Friendly
Life Around My Table
Sassy Side dishes
Soup
A beautiful and tasty soup filled with fresh ingredients and spices. Comforting and healing and mostly delicious!
Serving Size
2-4
Ingredients
- 2 tablespoons coconut oil, ghee or extra virgin olive oil
- 1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
- 1 large yellow onion, diced
- 3-4 cloves garlic, finely diced
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground coriander
- 2 cups vegetable broth
- 1 14oz can coconut milk (not light)
- 1 ½ tablespoons Thai red curry paste
- ½ teaspoon turmeric
- Squeeze of lime juice to taste
- Season with salt and pepper to taste
- Garnish with sliced green onions or fresh chopped cilantro
Instructions
- In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until translucent. Then add the garlic, chopped cauliflower, fresh ginger, ground coriander and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft.
- Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
- With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree.
- Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
- Season with salt and pepper and then add a squeeze or two of lime juice to taste.
- Garnish with sliced green onions or fresh cilantro.
Red Curry Cauliflower Soup
October 14, 2014
Cuisine
Indian
Category
Appetizers
Karista's Kitchen
Kid Friendly
Life Around My Table
Sassy Side dishes
Soup
A beautiful and tasty soup filled with fresh ingredients and spices. Comforting and healing and mostly delicious!
Serving Size
2-4
Ingredients
- 2 tablespoons coconut oil, ghee or extra virgin olive oil
- 1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
- 1 large yellow onion, diced
- 3-4 cloves garlic, finely diced
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground coriander
- 2 cups vegetable broth
- 1 14oz can coconut milk (not light)
- 1 ½ tablespoons Thai red curry paste
- ½ teaspoon turmeric
- Squeeze of lime juice to taste
- Season with salt and pepper to taste
- Garnish with sliced green onions or fresh chopped cilantro
Instructions
- In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until translucent. Then add the garlic, chopped cauliflower, fresh ginger, ground coriander and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft.
- Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
- With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree.
- Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
- Season with salt and pepper and then add a squeeze or two of lime juice to taste.
- Garnish with sliced green onions or fresh cilantro.
Beautiful soup and love those flavours. I think I would want a big piece of naan bread to dip into this lovely comforting soup. Except for the cauliflower, I have everything in my refrigerator/pantry to make this dish. You know my boys are not big cauliflower fans but if I served it like this they might not even know…shhh… It is our little secret. I bet it is even better the next day. Take care, BAM
Thank you BAM! I had a client once that would not touch cauliflower… except for this recipes and cauliflower mashers. He cracked me up!
Perfect for the weather we’re having here Karista -it’s awful! Rain, Wind. Pah.
We’re having the same weather here! Stormy, windy and lots of rain. Which is typical for the Pacific Northwest but I was hoping for a little less rain.
This soup looks so great, Karista! I also love cauliflower – ate a lot of it growing up because we’d grow it, and still do now! Even my dad, who is a famous vegetable-phobe 🙂 loves cauliflower every which way!
That’s so funny Ksenia that your Dad doesn’t like veggies but loves cauliflower. I’m a huge cauliflower fan and honestly, one of my fave ways to eat it is simply roasted with olive oil salt and pepper. 🙂 And this soup of course.
After seeing these delicious snaps and dreaming about those beautiful flavours, I’m sure I could eat my weight in cauliflower too. Looks heavenly Karista!
🙂 Thank you Alli! It’s so perfect for this time of year, our Autumn… but it feels like winter today.