This recipe is a simple blend of Thai curry paste, the zing of lime, balanced out with the tender creaminess of cauliflower and coconut milk. The cauliflower is roasted prior to being blended into the soup, a step that adds a delicious and smoky flavor to the overall experience. Serve this soup with a side salad or a side of bread.
Creamy Thai Cauliflower Soup [Vegan]
- 1 head of cauliflower, chopped into florets
- 2 tablespoons coconut oil, divided
- 1 medium onion, chopped
- 3-4 tablespoons red Thai curry paste
- 2 cups vegetable broth
- 1 13.5-ounce can full-fat coconut milk
- 1 tablespoon fresh lime juice, plus more to taste
- A drizzle of maple syrup, to taste (optional)
- Prepare a baking tray and coat the cauliflower florets in one tablespoon of the coconut oil. Roast the cauliflower at 400°F for about 30 minutes, until the cauliflower florets are golden brown on the tips.
- While the cauliflower is roasting, cook the onions and coconut oil in a large pot on medium heat for about 5 minutes.
- Add in the curry paste and salt and stir to coat onions.
- Once the cauliflower is out of the onions, add all but a few florets (these will be used as topping) into the soup pot.
- Then, add in the vegetable broth and coconut milk. Cook until the soup is warm and then squeeze in the lime juice.
- Transfer soup to blender and blend in batches until smooth. Taste and add more salt or lime if needed.
- Top with leftover roasted cauliflower, green onions, and sesame seeds, if desired.