Coconut Curried Cauliflower Soup with Turmeric and Ginger
Makes 10 Cups
1 large head of cauliflower, including the stem, roughly chop
3 tsp olive oil
1 tsp sea salt
1 medium onion, chopped
4 large carrots, chopped
2 tbs ginger, chopped
3 garlic cloves, crushed with your knife
1 teaspoon ground turmeric (or roughly 2 cm piece fresh turmeric chopped)
1 - 4 tbs Thai curry paste - depending how hot you can handle
5 cups stock (Vege or chicken)
420ml coconut milk
Sea Salt, to taste
Sliced shallots, chili peppers, parsley, chili oil/ or freshly squeezed lime juice, to garnish
Preheat the oven to 180°. Line a baking tray with baking paper.
Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30-40 minutes, or until soft and dark brown in spots.
While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and saute for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onions are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of stock, scraping the bottom of the pot to remove the dark bits.
Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you like)
Using a stick blender, blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.
Serve the soup garnished with the reserved cauliflower florets and parsley.