Creamy Cauliflower Soup
Creamy cauliflower soup made with roasted cauliflower, coconut milk, Thai red curry paste, and fresh herbs for a comforting, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Thai-Inspired
Ingredients
1 medium-to-large head cauliflower (2–3 pounds), cut into florets
4 tbsp olive oil or coconut oil, divided
1 medium yellow onion, chopped
1–3 tbsp Thai red curry paste
1/2 tsp lemon zest
2 cups vegetable broth
1 can (14 oz) coconut milk
1–3 tsp rice vinegar
Salt and freshly ground black pepper, to taste
1/4 cup chopped green onions or chives
1 tbsp fresh basil, chopped
Red pepper flakes, optional
Instructions
1. Preheat oven to 400°F.
2. Toss cauliflower with 3 tbsp oil and roast for 25–35 minutes until golden.
3. Sauté onion in remaining oil for 3–4 minutes.
4. Stir in curry paste and lemon zest.
5. Add half the cauliflower, vegetable broth, and coconut milk.
6. Simmer for 5–10 minutes.
7. Blend until smooth.
8. Stir in rice vinegar, salt, and pepper.
9. Serve topped with reserved roasted cauliflower, green onions, basil, and red pepper flakes.
Notes
Adjust curry paste to taste.
Blend carefully in batches if using a countertop blender.
Refrigerate leftovers for up to 4 days.
Freeze for up to 3 months.
Add vegetable broth when reheating if needed.
Find it online: https://elitesrecipes.com/creamy-cauliflower-soup-recipe/