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