Receta Red Curry Cauliflower Soup
I could eat my weight in cauliflower. I like it steamed, roasted, pureed into mashers, served raw with pesto or Bagna Cauda and in soup. Who knew this opaque and not terribly attractive veggie could light my culinary fire?
I think it has to be in the top five of my favorite veggies. Cauliflower is versatile, affordable, nutritious and relatively painless to prepare.
This soup couldn’t be easier. It also holds well in the frig for up to three days, as well as in the freezer for up to two months. I love pairing this soup with a seasonal chopped salad and crusty bread or Naan for dipping.
I also serve this soup as a starter for a dinner party or a light lunch with an Asian chicken salad. And of course, you can dine on a bowl of this soup a la carte with your favorite glass of wine.
Delicious Wishes and Loads of Love,
Karista
Red Curry Cauliflower Soup
Serves 4-6
Ingredients
- 2 tablespoons coconut oil or extra virgin olive oil
- 1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
- 1 large yellow onion, diced
- 3-4 cloves garlic, finely diced
- 1 stick lemongrass, halved vertically
- 1 teaspoon grated fresh ginger
- 1 handful cilantro, chopped
- 1 14oz can coconut milk (not light)
- 2 cups vegetable broth
- 1 ½ tablespoons Thai red curry paste
- ½ teaspoon turmeric
- Squeeze of lime juice to taste
- Season with salt and pepper to taste
Directions
In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until translucent. Then add the garlic, chopped cauliflower, lemongrass, fresh ginger, cilantro and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft.
Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree. Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
Season with salt and pepper and then add a squeeze or two of lime juice to taste.
Garnish with sliced green onions or fresh cilantro.