Thursday, May 21, 2015

Curried Cauliflower Soup

Over a month ago I made this delicious curried cauliflower soup, mostly because I had some leftover coconut milk I wanted to use up. The soup was very popular with my family but I never blogged about it because at the time I didn't think it was anything special so I never bothered to take a picture of it. However when my mom recently came back from her vacation she asked me to make it again and this time I decided it was worth writing about.

Even though I have made a similar roasted cauliflower soup in the past, this one turned out better. I think that one of the reasons why my family enjoyed this soup was because it was smooth but still had chunks in it. That is because after roasting the cauliflower, I set aside a quarter of it to add to the soup later. When I finished making the soup, I pureed it using my hand immersion blender, then added back the pieces. Personally I prefer chunky soups over completely creamy ones because I like to have something to bite into and chew. This met my expectations while still delivering an overall creamy texture thanks to the coconut milk.

Curried Cauliflower Soup
  • 1 head cauliflower, florets cut into bite size pieces
  • 1 large onion, diced
  • 3-4 cloves garlic, finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tbsp red curry paste
  • 6 cups chicken or vegetable stock
  • 1 can coconut milk
  • 1 lemon, juiced
  • Olive oil
  • Salt and pepper
  1. Toss the cauliflower pieces with some olive oil, salt and pepper, and the cumin, coriander, and turmeric. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
  2. While the cauliflower is roasting, saute the chopped onion in a large pot over medium heat with some olive oil until the pieces start to become translucent, about 3-5 minutes. Add the chopped garlic and continue to saute for about 30 seconds, or until fragrant.
  3. Mix in the tablespoon of red curry paste then add ¾ of the roasted cauliflower pieces. 
  4. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 30 minutes or until the cauliflower starts to easily break down. Stir occasionally.
  5. Add the coconut milk and stir through. Puree the soup using a hand blender or transfer in batches to a blender and return to the pot. 
  6. Add the remaining cauliflower pieces to the soup and season to taste with the lemon juice, salt, and pepper. 

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