Coconut Curried Cauliflower Soup
There’s nothing better then on a Winter’s day, when you are cold right through to the bone, to warm yourself up with a hearty, nourishing soup. The sweetness of the roasted vegetables balances out so nicely with the spice of the red curry paste. This is sure to be a soup that pleases everyone!
1 large head of cauliflower, chopped
300g butternut pumpkin, chopped
3 teaspoons olive oil, divided
1 teaspoon sea salt
1 medium onion, chopped
2 carrots, chopped
2 tablespoons ginger, chopped
3 garlic cloves, crushed
1 teaspoon ground turmeric
1-4 tablespoons Thai red curry paste (depending on your level of spice)
4-5 cups vegetable stock
1 x 420g can coconut milk
chilli oil / lime juice (optional)
Preheat oven to 200 degrees and line a tray with baking paper.
Place the chopped cauliflower and pumpkin on the tray and drizzle with 1 teaspoon of olive oil. Season with salt and roast in the oven for 30-40 minutes, until the cauliflower and pumpkin have softened and begin to brown.
In the meantime, start preparing your soup by heating the remaining olive oil on medium heat. Add your onions and sauté for 5 minutes. Add your carrots and cook for a further 10 minutes until they begin to soften. Add your garlic and ginger and stir to ensure they don't burn for a further minute.
Add your turmeric and red curry paste. Maybe start with 1-2 tablespoons and you can always add more if you prefer it spicier.
Stir for 1 minute and then deglaze the pan by adding some vegetable stock. Scrape the bottom of the pan to remove all the dark bits.
Add your roasted vegetables and the remaining stock. Bring to a simmer and cook for a further 10-15 minutes.
Remove the pot from the stove and blend the soup until smooth by either using an immersion blender or transferring the soup to a blender in batches.
Add your coconut milk to the soup and adjust your seasonings as required.
Serve with a squeeze of lime juice or some chilli oil