January 17, 2017

Creamy Curried Cauliflower Soup

I’m a Minnesota girl who loves the heat of spicy foods. I’m so comforted by creamy soups, especially in the winter months.

For many of my go-to creations I use sweet potatoes or cauliflower, and steam them first. It could me my imagination, but the texture seems more “velvety” than when I roast them. (Hint: I remove the leaves and use the entire head, including the stalks.)

This is a super easy recipe. I throw everything, minus the coconut milk, into a big pot, i.e. the cauliflower, broth, onion, and spices. Then I just crank up the heat and let it stew. In 10-15 minutes, once the onions are soft, I whip out my immersion blender and let it work its magic.

This is a party size recipe, so know you can feed a large group with it, or eat what you want and freeze the leftovers.

-Cyndi

 

Creamy Curried Cauliflower Soup

2 heads cauliflower, steamed (about 3 ½ pounds)

8 cups vegetable broth

1 large red onion, chopped (about 3 cups)

1 head chopped garlic (about 2 tablespoons)

1 tablespoon chopped Thai chilies (or to taste)

4 tablespoons red curry paste (or to taste)

1 tablespoon turmeric (or to taste)

1 tablespoon fresh or dried ginger (or to taste)

1 (14 ounce) can coconut milk

Salt & pepper (to taste)

Optional garnish – fresh lime, cilantro, chili oil

 

In large pot over high heat, combine the cauliflower, broth, onion, garlic, chilies, turmeric, and ginger. Bring to a boil, then reduce to simmer. Let cook 10 minutes. Using an immersion blender, cream the soup until smooth consistency. Stir in the coconut milk. Add salt and pepper to taste, and if you wish, garnish with fresh lime, cilantro and chili oil.