Ingredients
Scale
- 1 head cauliflower, roughly chopped
- 2 tablespoons olive oil (affiliate)
- 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 (affiliate)
- salt and pepper to taste (about 1 teaspoon salt and ¼ teaspoon pepper)
- optional garnishes – green onion, cilantro, lime, chili peppers
Instructions
- 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.