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Thai-Inspired Curry Cauliflower Soup

I’ve been wanting to make a Thai-inspired curry cauliflower soup for a while now.  Roasted cauliflower, cooked down in a rich yellow curry broth, then pureed until silky smooth…. it just sounds kind of great to me.  But every time I suggested making it for the boyfriend, he wasn’t excited.  I guess I should have taken that as my clue that this soup wasn’t going to be something that he would like.

That’s okay, though.  Every couple is allowed a few dishes where their tastebuds diverge, right?

Because after trying this soup, I really do think it’s awesome!  The cauliflower is a perfect mild base for the rich, creamy yellow curry broth.  Just like in the regular Thai yellow curry, the curry powder stands out among the kaffir lime, galangal, and lemongrass in the paste, making it taste more like an Indian curry than the other Thai curries.  And then there’s the chili, which is there to provide just a hint of heat, but nothing more.  Simmered in coconut milk and blended all together, this soup is the definition of “yummy” for me.

That said, the boyfriend stands by his lack of excitement about this dish.  I think his reaction stems from the fact that he’s not a particular fan of either cauliflower soup or Thai yellow curry on their own, so combined they still fall short.  But if you’re like me and are a fan of both of these, then you should definitely give this soup a try!

I’ll certainly continue to make it, so I can enjoy it…. and all the leftovers :)

 

Thai-Inspired Curry Cauliflower Soup

Makes 4-6 servings

Thai-Inspired Curry Cauliflower Soup

Ingredients

Instructions

  1. Cut cauliflower into medium-sized pieces and place in a baking dish. Drizzle with canola oil and sprinkle with a little salt and pepper. Bake at 350 degrees for ~30 minutes.
  2. Meanwhile, saute the chopped onion and garlic in a large pot over medium heat until they are soft.
  3. Add the curry paste and mix to incorporate. Then add the roasted cauliflower and do the same.
  4. Next add the chicken broth, water, and coconut milk and let everything simmer together until the cauliflower is completely soft (~15 minutes).
  5. Season with fish sauce and sugar as needed. This will depend on which curry paste you use, so taste and adjust accordingly.
  6. Let the soup cool enough to blend and then blend until smooth. Serve with a sprinkling of dried red chili flakes and green onion for garnish. Enjoy!

5 comments… add one
  • Ashley October 22, 2015, 8:30 pm

    Quick question, I would really like to add some protein to this dish and was wondering about adding crab, shrimp, or lobster. Do any of these things sound like a good pairing?

  • andy February 28, 2015, 2:22 am

    Yeah man. This was the shit! Will definitely make again.

  • heidi g October 25, 2013, 11:50 am

    Wow. This is an amazing soup. I used a head of locally grown, purple cauliflower, which made for an interesting color (Go Ravens?). But, I will be using this recipe again, real soon. Delicious!

    • Rachel October 25, 2013, 2:19 pm

      Great! Glad you enjoyed it Heidi!

  • Mafalda February 9, 2013, 6:38 pm

    Hello Rachel!!!

    This recipe seems delicious! I will make some changes, cause I am vegan, but I will certainly try this one and others! Congrats for the recipes and amazing photos!

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