Description
Thai Coconut Curried Cauliflower Soup is a creamy, plant-based soup made with roasted cauliflower, Thai red curry paste, and coconut milk. It’s packed with bold, warming flavors and perfect for cozy meals or meal prep.
Ingredients
- 1 large head of cauliflower, chopped into florets
- 2 tbsp coconut oil or olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 tsp curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: chili flakes, roasted cashews, coconut cream drizzle
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp oil, salt, and pepper. Roast for 20–25 minutes until lightly golden (optional but recommended).
- In a large pot, heat 1 tbsp coconut oil over medium heat. Sauté diced onion until translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in Thai red curry paste and curry powder. Cook for 1 minute to release aromas.
- Add roasted cauliflower (reserve some for garnish if desired), coconut milk, and vegetable broth. Bring to a simmer and cook for 10–15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Stir in lime juice. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with cilantro, reserved cauliflower, chili flakes, or cashews as desired.
Notes
- Roasting the cauliflower adds rich, nutty flavor.
- For a protein boost, add cooked chickpeas or lentils after blending.
- Adjust spice level by modifying the amount of curry paste or chili flakes.
- This soup thickens when chilled—add broth when reheating for desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
