Coconut Curried Cauliflower Soup

• Gluten free
• Paleo

• Produce

  • 4 Carrots, large
  • 1 large head Cauliflower
  • 3 Garlic cloves
  • 2 tbsp Ginger
  • 1 Green onion
  • 1 Onion, medium

• Canned Goods

  • 1 15 ounce can Coconut milk
  • 5 cups Stock
  • 1 tbsp Thai curry paste

• Baking & Spices

  • 1 tsp Sea salt
  • 1 Sea salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 3 tsp Olive oil

Found on theendlessmeal.com

Description

Ingredients

• 1 large head of cauliflower, including the stem, roughly chopped
• 3 teaspoons olive oil
• 1 teaspoon sea salt
• 1 medium onion, chopped
• 4 large carrots, chopped
• 2 tablespoons ginger, chopped
• 3 garlic cloves, crushed with your knife
• 1 teaspoon ground turmeric (or a ½-inch piece turmeric root, chopped)
• 1-4 tablespoons Thai curry paste (see notes)
• 5 cups stock (I like veggie, but chicken works too)
• 1 - 15 ounce can coconut milk
• Sea salt, to taste
• Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to garnish

Directions

• Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
• Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30-40 minutes, or until it is soft and dark brown in many spots.
• While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, 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 (reserve a few small pieces for garnish, if youd like)
• Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.
• Serve the soup garnished with the reserved cauliflower florets and a little green onion.