I have no background story for this post except that I love roasted cauliflower and curry, separately. I have been craving a creamy cauliflower soup for a while and narrowed it down to two recipes. I ultimately chose this one by Kristen at The Endless Meal. This soup is perfect to serve for the upcoming Thanksgiving holiday. It’s simple, rich, creamy, flavorful and delicious. You can taste each ingredient but not one stands out as all of the ingredients meld perfectly together. You can spice it up or down but be sure to serve it with a wedge of lime and top with a sprinkling of chopped fresh cilantro. I never would have thought to add lime juice and cilantro but they add the perfect amount of acidity and bitterness, cutting through the richness of the coconut milk. The chili oil and sliced thai chilis are ancillary but add a nice amount of heat and an extra layer of flavor.
Staying within the guidelines of Kristin’s recipe, I used 3 tablespoons of red curry paste and chicken stock instead of vegetable stock. Also, I pureed the soup in a blender. Next time, I may cut the amount of ground tumeric in half to 1/2 teaspoon or maybe not. I have never used tumeric before (though I had it in my spice drawer). It doesn’t taste bad and the flavor is subtle, but it was a flavor unfamiliar to me. That being said, I reheated this soup for lunch today and the extra day mellowed out all of the flavors and now I don’t think I would change a thing. This soup is also great served cold, like a vichyssoise.
This is what the soup looked like before I pureed it in a blender and before adding the coconut milk:
And this is what it looks like after blending it and adding the coconut milk: a smooth, creamy, and delicious soup:
Kudos to Kristen for an awesome Coconut Curried Cauliflower Soup recipe !!
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