Description

Creamy Thai Coconut Cauliflower Soup made with green curry, coconut milk, and fresh aromatics for a warming vegan bowl.

Ingredients

Scale

1 medium onion, chopped

3 cloves garlic, minced

1 1-inch piece ginger, minced

1 tablespoon Thai green curry paste

1 teaspoon ground cumin

1 large head cauliflower, cut into florets

4 cups vegetable broth

1 15 oz. can full-fat coconut milk

1 teaspoon coconut oil

salt, to taste

lime, juiced

chopped cilantro, for serving

chopped peanuts, for serving

Instructions

1. Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.

2. Add the cauliflower florets and pour in the broth. Cook 10 minutes.

3. Add the coconut milk and cook 5–10 minutes more.

4. Remove from heat and puree until smooth.

5. Season with salt, adjust curry paste, and add lime juice.

6. Serve with cilantro and peanuts.

Notes

Adjust spice by adding more curry paste.

Blend in batches if using a standard blender.

Soup thickens as it cools; add broth to thin if desired.