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Coconut Curry Cauliflower Soup

Roasting the cauliflower brings out so much flavor and while it’s roasting, we prep everything else.
Course Appetizer, Lunch, Soup
Cuisine Indian, Mediterranean
Keyword Cauliflower, Coconut Milk, Red Thai Curry Paste

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

  1. Heat oven to 400.
  2. 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.
  3. In a medium saucepan, heat remaining olive oil and add roughly chopped onion and carrots. Cook over medium heat for 15 minutes, stirring regularly.
  4. Deglaze pan with wine and reduce to about half.
  5. Next add ginger, turmeric and Thai Curry paste. Stir to incorporate.
  6. Add stock and cauliflower. Cover and simmer 25 minutes.
  7. Turn off heat and add coconut milk. Stir, cover and let rest for 10 minutes before blending.
  8. In 3 or more batches blend soup until smooth. Warm and serve or refrigerate if making ahead.
  9. Keeps for 2 – 3 days refrigerated.
  10. Garnish with green onions or parsley.