Thai red curry paste, roasted cauliflower and full fat coconut milk make up the bulk of this Thai Curry Cauliflower Soup but it’s really the toppings that make it shine. Toasted coconut, crunchy cashews, fresh cilantro and a squeeze of lemon juice and sriracha sauce respectively make this soup really shine. Healthy never tasted so delicious!
The beginning March marks the beginning of what I like to refer to as bi-polar weather in Park City. It’s literally 50 degrees and sunny one day and the next it’s windy, 10 degrees, and a full on winter storm. Today = storm day. By the end of the week it’s supposed be nice again. You never know what you’re going to get, you know? While I know so many are over the winter and ready for warmer weather, I love the storm days. But you’re probably not really surprised at that, are you? 🙂
I feel like every storm we get from here on out is just icing on the cake. Powder days in March and April are the best!! Gotta get my days in on the mountain because soon enough they’ll be over! And nothing is better than a steaming bowl of soup after a cold day on the slopes. I’ve lamented before that I could happily eat soups and stews all winter long. What’s not to love? One pot for easy prep and clean up, cook once and you can eat for days, and soup is the epitome of comfort food if you ask me. It’s the perfect warm up meal after a day on the slopes.
I went a little lighter with this Thai Red Curry Cauliflower Soup as spring is just around the corner and I know many are starting to think about swimsuit season. Which, ironically, is one of the main reasons I love winter so much. Winter = layers. Not thoughts of swimsuits whatsoever. Just saying.
While the soup is certainly lighter and on the healthier side, it doesn’t taste like it. The roasted cauliflower and coconut milk give it some girth (can soup have girth?) and it’s filling without being heavy. I adore Thai red curry paste and I didn’t skimp in the soup- it’s what gives it it’s gorgeous hue! The toppings take the soup over the top and are what had me coming back for seconds. Toasted coconut and roasted cashews, fresh cilantro, a drizzle of siraracha hot sauce and squeeze of lemon. SO. DAMN. GOOD.
Gotta keep it short this morning as I’m headed out for a morning of snowboarding before I prep for a catering job tonight. Have a great one! xoxo, Kelley
EatSeasonal March: It’s that time of the month again! (No, not that time….)
Becky of The Vintage Mixer assembles a group of bloggers that post #eatseasonal recipes once a month and today we’re taking inspiration from what’s hot in March! Some sweet and some savory but all gorgeous and highlighting March’s best. Check out all the recipe inspiration below and get after what March is throwing our way! (And you can get the recipe for this Thai Red Curry Cauliflower Soup by scrolling all the way to the bottom.)
Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen
Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family
Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen
Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist
Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer
Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante
Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites
Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication
Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious
Easy Lemon Thyme Roasted Artichokes by Flavor the Moments
Healthy Shamrock Shake by Joy Food Sunshine
Curry Roasted Cauliflower by Healthy Seasonal Recipes
Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food
A hearty vegetarian soup with roasted cauliflower, coconut milk and Thai red curry paste.
- 1 large head of cauliflower, broken into small florets
- 2 tablespoons olive oil
- 2 tablespoons coconut oil, divided
- 1 medium yellow onion, diced
- 1 carrot, diced
- 1/4 cup dry white wine
- 3 tablespoons Thai red curry paste
- 2 cups veggie stock
- 14 ounce can full fat coconut milk
- 1 tablespoon rice wine vinegar
- Toppings: toasted coconut, chopped cashews, fresh cilantro, lime wedges, hot sauce (all optional)
- Preheat oven to 400F degrees.
- On a large baking sheet, toss the cauliflower with olive oil and sprinkle lightly with kosher salt. Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower start to brown, about 25 minutes.
- Meanwhile, in a large pot, warm the coconut oil until melted over medium heat. Add the onion, carrot, and a pinch of kosher salt. Cook, stirring occasionally, until the onion is translucent and the carrot is soft- about 5 minutes. Turn the heat to medium high and add the wine. Cook 1-2 minutes, stirring, until most of the wine evaporates. Add the curry paste and stir to incorporate.
- Add the roasted cauliflower (leaving out just a few pieces to use for garnish if desired), vegetable broth and coconut milk and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Remove the pot from the heat and use either an immersion blender or a high powered counter blender to puree the soup until smooth. Stir in the rice wine vinegar and season with salt and pepper to taste.
- Ladle the soup into 4 bowls and top with toasted coconut, roasted cashews, fresh cilantro, hot sauce and a squeeze of lemon juice.
Recipe adapted from Cookie and Kate.