Home » Cauliflower » Creamy Curried Coconut Cauliflower Soup

Creamy Curried Coconut Cauliflower Soup

Creamy Curried Cauliflower soup

Creamy Curried Cauliflower Soup

My P.S. bought a case of canned coconut milk and I’ve had them on the back of my mind ever since. I do love foods made with coconut milk.  In the past I’ve mainly used it in curries and soups, and Indian dishes.  When I found a recipe for a curried cauliflower soup with coconut milk I was charmed.  It had to happen.

I love pureed soups and making them with roasted vegetables adds to their flavor in a satisfying way.  There is a comforting feeling in roasting vegetables to be used in various recipes.  I cut the head of cauliflower into smaller pieces and placed it in a large bowl.

After drizzling it with olive oil I mixed the spices together and tossed them with the cauliflower and minced garlic.

I covered a baking sheet with foil and spread the cauliflower out.  Then I realized I’d forgotten the onion!  Of all things, I was out of onion but had 1/2 a red onion in the fridge.  I diced that and spread it over the cauliflower on the baking sheet and put the sheet into my preheated oven.  I set the time for 30 minutes.

I removed the pan from the oven after 30 minutes and really should have let it roast 10 or 15 minutes longer.  Some of the larger pieces weren’t softened yet I realized as I stirred them into the soup pot.  I’d need to simmer them a bit longer than suggested to make up for the firmer pieces.

I added tomatoes and vegetable stock to the pot.  I finally found a use for the vegetable broth I’d made a few months ago and posted!  I added the cashews and the can of coconut milk and stirred well.  Over medium heat I let the pot come to a boil, then turned it down to low and let it cook for 30 minutes.

At 15 minutes I tested to see how soft my cauliflower was and let it simmer another 15 minutes because it was still fairly firm.  I was thinking I must have bought the crispest cauliflower ever, it was taking so long to soften!  Eventually it was all softened and I used my immersion blender to puree the soup.  I taste tested for seasoning, added more salt, and it was ready to serve.

I served the soup drizzled with sesame oil and with pita bread filled with  meatballs in a marinara sauce.

The soup was very different from our usual soups, having warm flavors like curry and coriander.  The coconut milk gave it a super creamy texture and only a very slight flavoring of coconut.  You would almost miss it if you didn’t know it was there.

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

My P.S. said it could have used a bit more curry powder but I was happy with the depth of flavors.  I’d thought it needed a pop of acid, one of my pet peeves, and had added a glug of rice wine vinegar to the pot at the end.

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

The soup is a good one for cooler seasons, where you want to curl up and sip on a hearty cup of soup.  You could add a sandwich or not, depending on how much of a meal you’re in the mood for.

Creamed Curried Coconut Cauliflower Soup

1/4 cup of olive oil
1 head of  cauliflower, chopped fairly small
1 small white onion chopped (I used a red onion since I was out of white)
2 large cloves of garlic (I used a tablespoon of minced garlic)
1/2 tsp. curry powder
1/4 tsp. turmeric
1/2 tsp. coriander
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. black pepper
1/2 cup cashews
1 can coconut milk
6 cups of vegetable stock
glug of rice wine vinegar (about a tablespoon?)
1 tsp. sesame oil
Salt and pepper to taste

Preheat oven to 375° F

In a large bowl, toss cauliflower and onion with olive oil.

Measure garlic, curry, turmeric, coriander, cumin, sea salt and pepper into a small bowl and mix.  Sprinkle over cauliflower and toss well.

Roast for 30 minutes in preheated oven until cauliflower is softened.

In a soup pot, place the roasted cauliflower mix with vegetable broth, coconut milk, and cashews. Bring to boil for 5 minutes, then simmer for another 15 minutes.

Blend with an immersion blender or carefully with a regular blender until creamy.  Taste test for seasoning, adding salt and pepper if desired.

Serve hot with a light drizzle of sesame oil in each bowl.

Serves 6-8

Adapted from Gosh and KnotsTiara Logo

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