Cooking From Memory ~ A Recipe Journal

Thai Carrot, Coconut and Cauliflower Soup

20171017_BlogThaiCarrotCauliflowerSoup-157-1350x1350-c-defaultThe weather forecast this morning (at least for right here, right now) was simply this:

“Inbound Clipper. Light snow likely late afternoon & early evening. Coating to 1 inch possible. High near 30. Wind W 7-14 mph.”

That’s all I needed. That, and this super healthy grocery list.

Ingredients ~

  • 2 Tablespoons extra virgin olive oil
  • 1 large white onion, diced
  • 1 1-inch piece ginger, minced (about 1 Tablespoon)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and thinly sliced (optional)
  • 1 large lemongrass stalk, outer layers removed, crushed, then thinly sliced (about 3
  • Tablespoons)
  • 2 Tablespoons red curry paste (adjust should you crave more flavor)
  • 1 ½ pounds carrots, peeled and chopped into ½ inch chunks (about 4 cups)
  • 1 medium cauliflower, stems chopped, broken into large florets, (about 4 cups)
  • 3 cups low-sodium vegetable broth
  • 1 15-ounce can full fat coconut milk
  • 1 teaspoon kosher salt, plus more to season

Optional Toppings:

  • sour cream, chile oil, minced cilantro, black sesame seeds, lime.

Method ~

In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant. Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt and stir well.

Bring the soup to a slow boil over medium-high heat, then reduce the heat to low and simmer, covered, for 35-40 minutes, or until the carrots and cauliflower are tender.

Remove the soup from the heat and allow to cool slightly (so you’ll have an easier time blending it). Using an immersion blender (or high speed blender), puree the soup in batches until smooth. Taste and season with additional salt and curry paste, if desired. Serve warm with suggested toppings. Soup will keep in the fridge for up to 5 days, or freezes well, too.

~ With thanks to Megan Gordon at A Sweet Spoonful

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