Curried Cauliflower Soup
This Curried Cauliflower Soup is a warm and comforting dish loaded with sweet roasted cauliflower and a touch of spice from the curry paste.
This Curried Cauliflower Soup is a warm and comforting dish loaded with sweet roasted cauliflower and a touch of spice from the curry paste.
- 1/2 teaspoon sugar
- 1 tablespoon chopped fresh basil
- 1 large head of cauliflower broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil divided
- 1 medium yellow onion diced
- 2 to 3 tablespoons thai red curry paste (depending on p i love spicy so i'd use 3!)
- 1 small lemon preferably organic zested (about 1 teaspoon zest)
- 1/2 cup white wine (like pinot grigio)*
- 11/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- thinly sliced hot peppers (optional not shown)
- Carbohydrate 14.6686171875697 g
- Cholesterol 0 mg
- Fat 0.247799999999746 g
- Fiber 5.88825001789194 g
- Protein 4.57197656249875 g
- Saturated Fat 0.0472692187499838 g
- Serving Size 1 1 Serving (252g)
- Sodium 248.789875000379 mg
- Sugar 8.78036716967777 g
- Trans Fat 0.0735571874999517 g
- Calories 68 calories
Step-by-step
- Preheat oven to 400 degrees Fahrenheit.
- Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons).
- 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 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes.
- Add the curry paste and lemon zest and stir to incorporate.
- Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot.
- Add the vegetable broth, coconut milk and sugar.
- Cook, stirring occasionally, until the soup is warmed through.
- Remove from heat and stir in the vinegar.
- Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
- Add salt and pepper to taste.
- Ladle the soup into 4 bowls.
- Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
Roasting cauliflower at 400 degrees Fahrenheit triggers the Maillard reaction, transforming raw, sulfurous glucosinolates into sweet, nutty flavor compounds that define the base of this soup. High heat drives off cellular water rapidly. This concentrates natural sugars before the florets scorch. Spices like Thai red curry paste contain fat-soluble capsaicin and aromatic compounds. Cooking the paste directly in oil releases these volatiles before the liquids enter the pot. Deglazing the Dutch oven with white wine introduces acidity and ethanol. This solvent action dissolves browned fond from the pan floor, integrating complex caramelized notes into the broth. Light coconut milk adds emulsion stability through natural plant fats. These fats coat the palate, carrying the chili heat evenly across the tongue without masking the vegetable flavors. Rice vinegar provides a final acid adjustment at the end of cooking. Acidity brightens the heavier coconut lipids and balances the residual sweetness from the roasted brassica.
Achieving Silky Texture
Pureeing fibrous vegetables requires careful equipment management. An immersion blender works well for direct pot processing. Standard countertop blenders yield a smoother particle reduction due to higher blade RPM. Vent the blender lid slightly with a folded towel to let steam escape safely. Working in batches prevents thermal expansion accidents. Reserve some roasted florets for garnish to provide textural contrast against the velvet-smooth liquid.
- If the soup tastes flat, add a pinch of sea salt to enhance the natural volatile compounds.
- Too much heat from the curry paste requires dilution with extra coconut milk at a one-to-four ratio.
- Leftover soup stores safely in sealed glass containers for up to four days in the refrigerator.
