Curried Cauliflower Cream Soup
In high school, my best friend and I used to go to every Thai restaurant we could find. The only thing I would order was a vegetable red curry because why would you order anything else? This simple soup takes me back to my red curry obsessed days without requiring a whole lot of different vegetables and ingredients.
Ingredients
For the Soup
- 1 tablespoon plus 1 teaspoon sesame oil (15 ml) divided
- 2 teaspoons red curry paste (10 g)
- 2 garlic cloves minced
- ½ head cauliflower (320 g), cut into florets
- Small handful fresh basil chopped, plus more for garnish
- 2 teaspoons fresh lime juice (10 ml)
- 2 cups vegetable stock (480 ml)
- 2 cups coconut milk
- salt and pepper
For Serving
- ¼ cup cauliflower (58 g) cut into small florets
- 1 cayenne pepper sliced
Instructions
- Heat 1 tablespoon of sesame oil and the red curry paste over medium-high heat in a stockpot. Add the garlic and cook for 2 minutes until the garlic becomes fragrant. Stir in the cauliflower, basil and lime juice, setting some of the basil aside for garnish. Cook for 4 minutes then add the stock and coconut milk. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes or until the cauliflower is tender. Purée the soup with an immersion blender, or in a blender, in batches. If the soup is not completely smooth, return to stovetop and cook for an additional 5 to 10 minutes before pureeing again. Season soup with salt and pepper to taste.
- Heat 1 teaspoon of sesame oil in a small frying pan and fry the cauliflower florets over medium-high heat for roughly 5 minutes, or until the cauliflower starts to brown. Add the sliced cayenne pepper and remaining chopped basil to the pan and fry for an additional minute.
- Serve the soup hot with the cauliflower, basil, and cayenne as a topping.
Notes
Reprinted with the permission from Awesome Vegan Soups by Vanessa Croessmann