Wowwowweewow this soup. I love soup and every time I think I’ve found the best soup recipe ever another one comes along and tops it. This soup is a game changer. It’s so thick and creamy you would never guess this is a cauliflower soup. With the color from the curry it looks like a squash soup on first glance.
It’s weird the soup isn’t even super cauliflower-y it’s more the curry flavor (which I absolutely love) in a creamy, hot soup vehicle. Seriously insane, I could eat this every day I couldn’t believe it was gluten free and vegan and loaded with cauliflower. It gave me my Indian food fix without having to eat a pound of paneer cheese and my creamy soup fix without having to IV up a batch of broccoli cheddar. Please know about this soup.
- 12 ounces cauliflower florets (plus a few extra for garnish if that’s your spirit)
- Coconut Oil, about 1/3 cup melted
- 1 medium yellow onion, diced
- 3 tablespoons Thai red curry paste (or less if you’re not friends with a little heat)
- Zest of small lemon
- 0.5 cup white wine
- 1.5 cups veggie stock
- 1 can (14 ounces) light coconut milk
- 0.5 teaspoon coconut sugar (or regular sugar)
- 3 teaspoons rice vinegar
- Optional for garnish- chopped chives, roasted chickpeas, roasted cauliflower, drizzle olive oil
- Heat oven to 400 degrees F. Toss cauliflower on baking sheet with 3-4 tablespoons coconut oil, salt and pep. Roast 25-30 minutes. Remove from oven. Set a few pieces aside for garnish.
- In a Dutch oven or large soup pot, heat coconut oil over medium heat. Add onions and pinch of salt and sauté three minutes. Add curry paste and lemon zest and stir. Increase heat to medium-high and add wine, stirring often until most of wine has evaporated (a few minutes).
- Add cauliflower to pot. Add veggie broth, coconut milk and simmer, stirring occasionally for 5-10 minutes. You can reduce heat to maintain gently simmer.
- Remove soup from heat. Blend in a blender (be careful make sure some steam can escape) or with an immersion blender. Pour soup back into pan. Stir in vinegar and season to taste with salt/pep. Serve soup garnish with chopped chives, roasted cauliflower, and roasted chickpeas if desired.
Inspired by CookieandKate