curried cauliflower soup

 

Hall of Fame.  This soup is SO good.  It was so good I couldn't wait to be hungry again so I could have more.  My husband also loved it.  It's such a simple soup yet the flavors are unique and delicious.

curried cauliflower soup (cookieandkate.com)

1 medium to large head of cauliflower, broken into small florets

up to 4 tablespoons olive oil, divided

1 medium yellow onion, chopped

1-3 tablespoons Thai red curry paste (I used 1 tablespoon)

2 cups vegetable broth

1 can (14 ounces) light coconut milk

1-3 teaspoons rice vinegar, to taste (I used 1 teaspoon)

salt and freshly ground black pepper

for garnish:  1/4 cup chopped green onion

Preheat the oven to 400 degrees.  Toss the cauliflower with enough oil to lightly coat.  Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25-35 minutes.

Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients).  

In a Dutch oven or large pot over medium heat, warm 1 tablespoon of the oil until shimmering.  Add the onion and a pinch of salt.  Cook, stirring occasionally, until the onion is turning translucent, about 3-4 minutes.  Add the curry paste and stir to incorporate.

Add half of the cauliflower florets and all of the stems to the pot.  Add the broth and coconut milk.  Bring the mixture to a gentle simmer, stirring occasionally.  Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer.  Remove the pot form the heat.

Let the soup cool for a few minutes.  For the creamiest results, transfer the soup to a blender, blending until smooth.

Stir in 1 teaspoon vinegar and season with salt and pepper to taste.  Ladle the soup into 4 bowls.  Top each with 1/4 of the cauliflower florets and a sprinkle of green onions.