Description
Silky Thai coconut cauliflower soup blends exotic spices with creamy richness, delivering a comforting bowl of pure tropical warmth. Spicy ginger and lemongrass dance across smooth cauliflower puree, inviting you to savor each spoonful of this soul-soothing culinary journey.
Ingredients
Scale
Main Vegetables:
- 1 large head cauliflower, cut into florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
Spices and Seasonings:
- 1 tablespoon Thai green curry paste
- 1 teaspoon ground cumin
- Salt, to taste
- 1 lime, juiced
Liquids and Finishing Ingredients:
- 4 cups (32 fluid ounces) vegetable broth
- 1 (15 fluid ounces) can full-fat coconut milk
- 1 teaspoon coconut oil
- Chopped cilantro, for serving
- Chopped peanuts, for serving
Instructions
- Melt coconut oil in a heavy-bottomed Dutch oven over medium temperature (about 350°F or 175°C), creating a aromatic base for the soup.
- Introduce finely chopped onions, minced garlic, and freshly grated ginger into the heated oil, sautéing until the aromatics become translucent and fragrant, releasing their essential oils.
- Incorporate curry paste and ground cumin, stirring vigorously to activate the spices and develop a rich, complex flavor profile for approximately 30 seconds.
- Add roughly chopped cauliflower florets and vegetable broth, ensuring the liquid partially covers the vegetables but does not completely submerge them, which helps maintain texture and concentration of flavors.
- Reduce heat and allow the mixture to simmer gently for 10 minutes, permitting the cauliflower to soften while absorbing the spice-infused broth.
- Pour in full-fat coconut milk, continuing to cook for an additional 5-10 minutes until the cauliflower becomes perfectly tender and the soup reaches a creamy consistency.
- Remove the pot from heat and use an immersion blender to transform the mixture into a silky smooth soup, breaking down the vegetables completely.
- Season with kosher salt to taste and brighten the flavors with freshly squeezed lime juice, stirring to incorporate.
- Ladle the soup into serving bowls and garnish with chopped fresh cilantro leaves and crushed roasted peanuts for added texture and visual appeal.
Notes
- Prep smartly by chopping vegetables and measuring ingredients before starting to cook, ensuring a smooth and efficient cooking process.
- Choose a high-quality curry paste for authentic Thai flavor, with red or green varieties offering different levels of heat and complexity.
- Keep the cauliflower slightly above the liquid when simmering to maintain texture and prevent it from becoming too soggy.
- Use an immersion blender directly in the pot for easy blending, creating a creamy consistency without transferring hot soup to another container.
- Fresh lime juice adds a bright, zesty finish that balances the rich coconut milk and enhances the soup’s overall flavor profile.
- Optional toppings like toasted peanuts and fresh cilantro provide delightful crunch and herbal freshness to elevate the dish’s texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg