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Curried Cauliflower Cream Soup from Awesome Vegan Soups by Vanessa Croessman

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.
Course Soup
Cuisine Thai
Yields 1 quart
Author Vanessa Croessmann

Ingredients

  • 1 tbsp (15 ml) plus 1 tsp sesame oil, divided
  • 2 tsp (10 g) red curry paste
  • 2 garlic cloves, minced
  • ½ head cauliflower (320 g), cut into florets
  • Small handful fresh basil, chopped, plus more for garnish
  • 2 tsp (10 ml) fresh lime juice
  • 2 cups (480 ml) vegetable stock
  • 2 cups (480 ml) coconut milk
  • Salt and pepper
  • ¼ cup (58 g) cauliflower, cut into small florets
  • 1 cayenne pepper, sliced

Instructions

  1. Heat 1 tablespoon (15 ml) 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.
  2. Heat the 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.
  3. Serve the soup hot with the cauliflower, basil and cayenne as a topping.

Recipe Notes

Reprinted with the permission from Awesome Vegan Soups by Vanessa Croessmann