Soup is one of my favorite things to eat. I can eat it all year long and probably every day. This curry cauliflower soup is really easy to make and made the recipe for a vegan version and a non-vegan version, both are good! You can make this over the weekend and keep it for the week. Everyday it just tastes better because the flavors really settle together. Hope you like it!
2 tablespoons coconut oil or olive oil
1 large head cauliflower, florets
1 white onion, chopped
3 garlic cloves, minced
3 cups unsalted vegetable broth or chicken broth
1 can (15 ounce) full-fat coconut milk
1 cup water
2 tablespoons red curry paste
1 teaspoon ground sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground ginger
1 teaspoon curry powder
1 tablespoon cornstarch
optional: red chili flakes
Preheat oven to 450 degrees. Cover a baking sheet with parchment paper. Toss the cauliflower with 1 tablespoon coconut oil or olive oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
While your cauliflower is cooking, in a large pot, add 1 tablespoon coconut oil or olive oil, onion and garlic.
Cook over medium heat until onions are translucent and soft. Add the vegetable broth or chicken broth, water, coconut milk, water, red curry paste, salt, pepper, ginger and curry. Heat over medium heat for 15-20 minutes.
Add the roasted cauliflower to the broth.
In a small bowl, combine the cornstarch and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
Remove the soup from heat and carefully add mixture to a food processor or blender, you will have to do this in small batches. Blend on low until the soup is smooth but still a little chunky. Return the soup back to the pot.
Add chili flakes to it at the end if you want.
Serves about 8-10. This soup is creamier and even better tasting the next day when all the flavors settle with each other.