Curried Cauliflower Soup

Ingredients

• 1 medium-to-large head of cauliflower (2 to 3 pounds), broken into small florets
• Up to 4 tablespoons melted coconut oil or olive oil, divided
• 1 medium yellow onion, chopped
• 1 to 3 tablespoons Thai red curry paste* (depending on the brand and your preferred spice level)
• ½ teaspoon lemon zest
• Optional: ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
• 2 cups vegetable broth
• 1 can (14 ounces) light or regular coconut milk
• 1 to 3 teaspoons rice vinegar, to taste
• Salt and freshly ground black pepper
• Optional garnishes: ¼ cup chopped green onions or chives, 1 tablespoon chopped fresh basil (preferably Thai), or red pepper flakes

Steps

1. 1

   Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 35 minutes.

2. 2

   Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients). In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is turning translucent, about 3 to 4 minutes. Add the curry paste and lemon zest and stir to incorporate. If you’re using the wine, raise the heat to medium-high, pour it in, and cook, stirring frequently, until most of the wine has evaporated.

3. 3

   Add half of the cauliflower florets and all of the stems to the pot. Add the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer. Remove the pot from the heat.

4. 4

   Let the soup cool for a few minutes. For the creamiest results, transfer the soup in small batches to a blender, blending until each batch is smooth. (Don’t fill your blender past the maximum fill line; beware of the steam escaping from the lid.) Or, use an immersion blender and blend well.

5. 5

   Stir in 1 teaspoon vinegar and season with salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar (it will taste fantastic once you’ve added enough). Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets and a sprinkle of green onions, basil, and pepper flakes (if using). Leftovers will keep well in the refrigerator for 4 days or in the freezer for up to 3 months.