A creamy cauliflower soup that is a delightful blend of flavors, showcasing the unique combination of cauliflower and coconut milk typical of many Thai coconut recipes.
Ingredients
Scale:
1 medium head of cauliflower, chopped into florets
1 medium onion, diced
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 carrot, sliced
1 can (400 ml) coconut milk
3 cups vegetable broth
1 tablespoon red curry paste
1 teaspoon turmeric powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Chili flakes (for garnish)
Instructions
In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped cauliflower and sliced carrot to the pot, stirring to combine with the aromatics.
Incorporate the red curry paste and turmeric, mixing well to coat the vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.
Return the blended soup to the pot. Stir in the coconut milk and season with salt and pepper to taste. Heat gently to warm through without boiling.
Serve hot, garnished with fresh cilantro, lime wedges, and chili flakes as desired.
