Thai Coconut Cauliflower Soup
- Serves 6
- Preperation Time: 30 minutes
- Cooking Time: 1 hours
- Total Time: 1 hours, 30 minutes
- Cauliflower, 700 g you can use the stem too as it'll all be blitzed in the end
- Olive oil, 2 tsp divided
- Onion, 1 mine came to 85g
- Carrots, 215 g chopped
- Garlic cloves, 3
- Ginger, 2 tbsp chopped (again, it's all going to be blitzed up in the end so you don't need to grate it)
- Turmeric, 1 tsp ground
- Thai yellow curry paste, 3-4 tbsp
- Veg/chicken stock, 5 cups
- Coconut milk, 400 ml
Preheat your oven to 210° C. Place the chopped cauliflower on a baking sheet and drizzle with 1 teaspoon of olive oil and season it with sea salt. Roast the cauliflower until it is slightly charred. Set a timer for 30 minutes, roast longer if necessary.
While the cauliflower is roasting, take out a big pot and heat to a medium heat on the stove. Add 1 teaspoon of olive oil and sauté for 5 minutes.
Add the carrots and continue to sauté, stirring occasionally, until both the carrots and onion are brown for about 10 minutes.
Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute.
Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot until it softens.
Using a stick blender, blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.