Spicy Curry Cauliflower Soup
Ingredients:
1 head cauliflower, cored and roughly chopped
1 small yellow onion, diced
4 garlic cloves, finely minced
2 Tbls. vegetable oil
kosher salt and freshly black pepper, to taste
2 tsp
2 Tbls. green curry paste
1 32 oz. box vegetable stock
1 13.5 oz can coconut milk
1 Tbls. coconut palm sugar (if desired)
1/4 cup fresh cilantro, chopped
1/4 cashews, chopped plus extra for garnish
1 lime, cut into wedges
Directions:
Step 1: Heat vegetable oil in a large soup pot or Dutch oven over medium high heat. Add the onions and garlic and cook until fragrant and onions are translucent, stirring occasionally, about 5 to 7 minutes. Add the cauliflower and season mixture with salt and pepper. Continue to cook until cauliflower has softened, about 5 to 7 minutes.
Step 2: Add the fish sauce, green curry and stir to combine. Continue to cook the vegetables until fragrant. Add the vegetable stock and coconut milk. Bring the soup up to a boil and then reduce down to a simmer. Stir well and simmer for 15 to 20 minutes. Meanwhile, heat a dry skillet over medium heat. Add the cashews until just turning golden brown. Once fragrant, remove from heat immediately.
Step 3: Add the coconut palm sugar and taste the soup. Adjust seasoning if necessary.
Step 4: Puree the soup with an immersion blender until smooth. You can also a blender. Just make sure you wait for the soup to cool slightly before pureeing and do not fill the container all the way. Add the cilantro and mix until incorporated.
Step 5: Garnish bowl of soup with more cilantro, squeeze of lime, and chopped cashews , if desired.
*Note: This soup is extremely versatile. You can use red or yellow curry paste in place of green. Also, feel free to add other vegetables, chicken, shrimp, or even tofu.
Image Sources:
