Spicy Curry Cauliflower Soup
1 head cauliflower, cored and roughly chopped
1 small yellow onion, diced
4 garlic cloves, finely minced
2 Tbls. vegetable oil
kosher salt and freshly black pepper, to taste
2 Tbls. green curry paste
1 32 oz. box vegetable stock
1 13.5 oz can coconut milk
1 Tbls. coconut palm sugar (if desired)
1/4 cup fresh cilantro, chopped
1/4 cashews, chopped plus extra for garnish
1 lime, cut into wedges
Step 1: Heat vegetable oil in a large soup pot or Dutch oven over medium high heat. Add the onions and garlic and cook until fragrant and onions are translucent, stirring occasionally, about 5 to 7 minutes. Add the cauliflower and season mixture with salt and pepper. Continue to cook until cauliflower has softened, about 5 to 7 minutes.
Step 2: Add the fish sauce, green curry and stir to combine. Continue to cook the vegetables until fragrant. Add the vegetable stock and coconut milk. Bring the soup up to a boil and then reduce down to a simmer. Stir well and simmer for 15 to 20 minutes. Meanwhile, heat a dry skillet over medium heat. Add the cashews until just turning golden brown. Once fragrant, remove from heat immediately.
Step 3: Add the coconut palm sugar and taste the soup. Adjust seasoning if necessary.
Step 4: Puree the soup with an immersion blender until smooth. You can also a blender. Just make sure you wait for the soup to cool slightly before pureeing and do not fill the container all the way. Add the cilantro and mix until incorporated.
Step 5: Garnish bowl of soup with more cilantro, squeeze of lime, and chopped cashews , if desired.
*Note: This soup is extremely versatile. You can use red or yellow curry paste in place of green. Also, feel free to add other vegetables, chicken, shrimp, or even tofu.