Coconut Curry Cauliflower Soup
Looking for a great soup to warm up with? We've got you covered! If you're looking for a plant-based recipe to stay cozy with, look no further than our recipe for Coconut Curry Cauliflower Soup. This delicious soup is sure to satisfy your cravings for a creamy, flavorful dish. Prepare it for your main dish or serve it on the side of an Asian-inspired rice dish or salad.
Ingredients
- 2 tbsp canola oil
- 5 cups fresh cauliflower
- 2 cups fresh yellow onions chopped
- 2 tbsp fresh garlic peeled, minced
- 2 tbsp fresh red curry paste
- 1/4 cup fresh lime juice
- 3 cups vegetable stock low sodium
- 2 tbsp curry powder
- 1/2 tsp ground coriander
- 1 tbsp canola oil
- 2 tbsp cornstarch
- 3 tbsp water
- 5 tbsp fresh scallions chopped
Instructions
- Preheat oven to 450℉. Toss the cauliflower with oil and curry powder. Spread cauliflower on a baking sheet covered in parchment paper. Reserve 1 tablespoon of cauliflower.
- In a large pot, add oil, onion, and garlic. Cook over medium heat until onions are translucent and soft.
- Add the vegetable broth, remaining roasted cauliflower, coconut milk, red curry paste, salt, lime juice, and coriander. Heat over medium heat for 15-20 minutes.
- Puree the soup with a hand blender or in small batches using a regular blender. Place the soup back on the stove and bring to a boil.
- In a small bowl, combine the cornstarch and cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over high heat.