Cauliflower roasted and blended into soup with Coconut Milk and Red Thai Curry paste is brilliant! Make half or a full batch, depending on the crowd and how much cauliflower you have kicking around. This is half a batch, perfect for the other half of a large cauliflower. Use up the remaining coconut milk within a few days, Chicken Tikka Masala or Coconut Rice might be a nice idea.
Coconut Curry Cauliflower Soup
Roasting the cauliflower brings out so much flavor and while it’s roasting, we prep everything else.
Ingredients
- ½ (323 gr) cauliflower trimmed (roasts down to 231 gr) 9 CHO
- 2 – 3 TBSP olive oil divided
- ¼ tsp. salt
- ¾ cup (90 gr) red onion, chopped 7.5 CHO
- ¾ cup (67 gr) carrot, chopped 3 CHO
- ½ cup dry white wine 3 CHO
- ½ tsp turmeric
- ½ TBSP (8 gr) ginger, grated 1.5 CHO
- 1 TBSP Red Thai Curry paste 2 CHO
- 2 cup chicken stock
- ½ can 200 ml coconut milk (2 CHO/1/3 cup/83 ml) 4.8 CHO
- Green onion or parsley to garnish
TOTAL CHO 30.8 CHO
- TOTAL WEIGHT 880 GRAMS
- 30.8 CHO DIVIDED BY 880 GRAMS = .035 CHO/GRAM
- ½ CUP = 117 GRAMS (.035 CHO x 117 GRAMS) 4.09 CHO/1/2 CUP
Instructions
- Heat oven to 400.
- Cut trimmed cauliflower into large chunks, drizzle with 1 TBSP olive oil and toss with salt. Roast on a baking sheet for 20 minutes; until cauliflower has browned bits and starting to soften. Remove from oven and set aside.
- In a medium saucepan, heat remaining olive oil and add roughly chopped onion and carrots. Cook over medium heat for 15 minutes, stirring regularly.
- Deglaze pan with wine and reduce to about half.
- Next add ginger, turmeric and Thai Curry paste. Stir to incorporate.
- Add stock and cauliflower. Cover and simmer 25 minutes.
- Turn off heat and add coconut milk. Stir, cover and let rest for 10 minutes before blending.
- In 3 or more batches blend soup until smooth. Warm and serve or refrigerate if making ahead.
- Keeps for 2 – 3 days refrigerated.
- Garnish with green onions or parsley.
