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Coconut Curry Soup

Ingredients

  • 1 Head of Cauliflower
  • 1 Medium Onion (chopped)
  • 4 Large Carrots (chopped)
  • 2 tbsp Ginger
  • 3 Garlic cloves
  • 1 tsp Turmeric
  • 4 tbsp Thai curry paste
  • 5 cups Vegetable stock
  • 1 15 oz can Coconut milk
  • 3 tsp Olive Oil
  • To add some extras, garnish it with sliced green onions, chili peppers, cilantro, or even lime juice. Add salt to desired taste

Instructions

  1. Preheat the oven to 420 degrees. Roughly chop your cauliflower and place on a baking sheet with a drizzle of olive oil and a little bit of sea salt. Roast the cauliflower until it is soft and browned, usually about 30-40 minutes.

  2. Heat the olive oil in a large pot. Add the chopped onions and saute for 5 minutes before adding the carrots. Stir occasionally and cook for about 10 minutes or until the carrots and onion are brown. Add the ginger and garlic to your pot and saute for another minute. Add the Thai curry paste and turmeric and cook for 1 minute. Toss in a dash of stock to deglaze the pot, making sure to scrape any dark bits from the bottom.

  3. Pour the contents of the pot into your Vitamix and add the remaining stock. Pull the cauliflower from the oven and add it to the blender.

  4. Blend your soup on high until you reach a smooth consistency. Slowly add the coconut milk and continue to blend until it is fully mixed. Add sea salt to taste.