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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 people
Course: Soup
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a large pot, add oil, onion, and garlic. Cook over medium heat until onions are translucent and soft.
  3. 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.
  4. 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.
  5. 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.

Notes