Real Recipes From Real Home Cooks ®

curried cauliflower soup

Recipe by
barbara lentz
beulah, MI

Sweet with a little heat. Delicious.

yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For curried cauliflower soup

  • 1 lg
    head cauliflower broken into small florets
  • 1/4 c
    coconut oil divided
  • 1 md
    onion chopped
  • 2 clove
    garlic minced
  • 2 Tbsp
    red curry paste
  • 1
    lemon zested about 2 tsp. zest
  • 1/2 c
    dry white wine
  • 1 1/2 c
    vegetable stock
  • 1 can
    coconut milk
  • 1 Tbsp
    each brown sugar and rice vinegar
  • 1/4 c
    chopped chives
  • 1 Tbsp
    fresh basil chopped
  • salt and pepper to taste
  • sour cream for serving

How To Make curried cauliflower soup

  • 1
    Preheat oven 400 degrees. Toss the cauliflower with half the coconut oil and spread out in a single layer of a baking sheet. season with salt and pepper. Bake until golden brown about 25 to 30 minutes
  • 2
    In a large pot add the remaining coconut oil. Add the onion and garlic. Cook 2 minutes. Add the curry paste and lemon zest. Stir to incorporate the paste. Add the wine and cook until evaporated.
  • 3
    Add the cauliflower, vegetable stock, coconut milk and sugar. Cook until warmed through. add the vinegar. Use an immersion blender and blend until smooth. Season with salt and pepper to taste. serve garnished with chives and basil and a dollup or swirl of sour cream.

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