Vegan Creamy Curry Cauliflower Soup
Deep, rich flavors with just a little heat!
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Servings: 6
Ingredients
- 2 Heads Cauliflower Broken into small pieces
- 3 T Coconut or olive oil
- 1 Medium Onion Chopped
- 4 Cloves Garlic Minced
- 1 Small Jalapeno pepper Diced with pith and seeds removed
- 1 Sm Jar Thai red curry paste
- 1 T Lemon Zest
- 4 Cups Veggie Broth
- 2 Cans Light Coconut milk
- 3 T Rice wine vinegar
- 2 t Salt
- Lots of Black Pepper
Instructions
- Preheat over to 400 degrees. Coat cauliflower pieces with part of the oil, place on a baking sheet and roast until cauliflower is starting to brown on the edges. About 15 to 20 minutes.
- In a soup pot, heat the rest of the oil and saute the onion, jalapeno and garlic until soft.
- Add the Thai curry paste, salt, pepper and lemon zest and stir until completely mixed.
- Pour in the veggie stock, coconut milk and 2/3 of the cauliflower pieces to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove the pot from the heat. Blend the soup until smooth with an immersion blended. If you are using a regular blender.....CAUTION - Do NOT put hot soup into a blender. The steam will blow the lid right off your blender. Let the soup cool first. Make sure the soup is silky smooooooth....
- Place the soup back into the your soup pot if you used a blender and simmer for another 10 minutes.
- Stir in the rice vinegar. Add more salt and pepper to taste.`
- Cut the remaining cauliflower into bits and sprinkle on top of each bowl for some added texture and flavor. Serve with some fresh ground pepper on top!
Notes
NOTE - I like to serve this soup with my brussel sprouts in a balsamic reduction on the side!
