Thai Curried Roasted Cauliflower Soup

One year. Can you believe I haven’t posted anything in over ONE YEAR!! Wow, how time flies. Don’t get me wrong, I’ve been cooking plenty…it’s just the writing down the recipes, taking pictures, and posting part on which I’ve been slacking. My photo studio has been turned into a studio/gym combo, so it takes a bit more effort to get everything set up to take decent photos. The gym was built so I have no excuses to not work out now that it is so convenient, but I don’t use it as much as I should. I also have two boys under the age of five, started a new job in 2018, and have travelled a lot this year. Long story short…I have plenty of excuses for not doing all of the things I should be doing, but it usually boils down to pure laziness. Sounds like the beginning of a 2019 resolution…

Anyway, so here I am…motivated on a cold rainy Sunday to make some soup…and finally motivated enough to write down the darn thing and get out the lights and camera. Whew. I need a nap. After I devour some of this soup that is!

I am so in love with this recipe. It is creamy and rich with just the right amount of heat and pops of flavor from the basil, cilantro, and lime. After the prep time needed for all the veggies, actually assembling this soup is fairly easy and I promise it is worth it. I made this prepping for one of our dinners for the week, but it is certainly deserving of a dish served to guests or brought to a pot luck.

Ingredients:

Soup

2 Tablespoons Coconut Oil
1 Medium Yellow Onion, Diced
½ Large Red Onion, Julienne
6 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
1 Red Bell Pepper, Julienne
1 Cup Baby Bella Mushrooms, Chopped
2 Cups Baby Spinach, Rinsed
2 Red Skinned Potatoes, Cut into 1/2 inch cubes
4 Red Skinned Potatoes, Baked
1 13.5 oz can Coconut Milk
1 4 oz can Red Curry Paste
2 ½ Cups Vegetable Broth
6 Basil Leaves, Julenne
1 Cup Cilantro, Chopped
Juice from 1/2 lime
1 Cauliflower, Roasted

Optional

Vegan Chicken

Garnish

Green Onions
Peanuts or Cashews

Directions:

1. Wash and chop cauliflower. Bake at 350 degrees until medium soft.

2. Place the four baked potatoes, coconut milk, and curry paste into the blender and mix until smooth. Set aside.

3. In a large soup pot, heat the coconut oil over medium heat. Add the yellow and red onion and sauté until soft and translucent. Add garlic, ginger, and red pepper. Sauté for another 5 minutes. Add the mushrooms, spinach, and cubed potatoes. Sauté for an additional 5-10 minutes.

4. Add the curry mixture, vegetable broth, basil, cilantro, lime juice, and cauliflower. Stir well. Place on low heat and simmer covered for 15 minutes. Add salt to taste.

5. Add vegan chicken if desired. Garnish with green onions and either cashews or peanuts.

(Serves 6-8)

Thai Curry Roasted Cauliflower Soup Recipe Card

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista. Can’t wait to hear from you!