I hope you all had a Merry Christmas! We had a fantastic one over here at the Van Slyke household and ate so many good things that you’re supposed to eat at Christmastime. Cookies, pies, bars, fudge, eggnog, popcorn, ham, turkey, stuffing, sweet potatoes, cranberries, popcorn, chex mix, and the list goes on and on. Once Christmas Day hit I made a vow not to eat again until 2016, but of course that only lasted about 40 minutes. That’s why today I’m bringing you a healthy soup that will be soothing for your sugar induced belly and also help your body to remember what it’s like to eat nutrient dense meals. We all need that reminder!
I’m not a huge cauliflower lover and Kevin is even less of one! We both agreed that this soup does a fantastic job of masking the majority of the Cauliflower flavor, while still maintaining its health benefits of course. Roasting it in olive oil and then combining it with all the other flavors is what helps the intensity diminish if you’re not all in on the cauliflower train.
Changing gears, did I mention I have some exciting news??
Yep, thats right, I just made you scroll down to read the rest of my news.
Kitschen Cat is currently in the process of getting a makeover and will hopefully be done by the end of January! I’ll probably only be posting 1-2 times per week until then, because moving websites is a ton of work and my brain can only handle so much. We’ll still be Kitschen Cat and we’ll still be bringing you fabulous recipes, but there will be some great new features and a sleeker design. So excited!!
If you’re wanting to start 2016 off by modifying your eating habits for the better, this soup is a great way to begin!
Happy New Year!Print
- 1 head cauliflower, roughly chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 large carrots, peeled and chopped
- 2 tablespoons ginger, chopped
- 3 garlic cloves, roughly chopped
- 1 teaspoon ground turmeric
- 3 tablespoons red Thai curry paste
- 5 cups vegetable stock
- 15 oz can coconut milk
- salt and pepper to taste (about 1 teaspoon salt and ¼ teaspoon pepper)
- optional garnishes – green onion, cilantro, lime, chili peppers
- Preheat oven to 425 degrees and place chopped cauliflower on a parchment paper lined baking sheet. Drizzle with 1 tablespoon olive oil and mix with hands to coat. Place in oven to roast for 30-40 minutes, or until tops begin to brown and cauliflower is soft.
- In large stockpot, heat remaining tablespoon of oil and add onion and carrots. Cook for 10 minutes, until veggies are soft. Add ginger and garlic – saute for an additional 4 minutes.
- Sprinkle turmeric over top of veggies, then add Thai curry paste. Stir and cook over medium low heat for 1 minute.
- Add vegetable stock and bring to a boil. Place roasted cauliflower in stockpot and simmer in broth until fully cooked. This will probably be another 10 minutes. Use an immersion blender or a regular blender to puree the soup until smooth. Stir in coconut milk and season with salt.
- Serve warm with optional garnishes.