Large Stock Pot or Dutch Oven
Immersion Blender or Standing Blender
- 2 Tbsp. olive oil
- 1 yellow onion, finely chopped
- 2 Tbsp. fresh minced garlic (3 to 4 cloves)
- 2 Tbsp. finely chopped fresh ginger (~2-inch piece)
- 2 Tbsp. Green Curry Paste (I use Thai Kitchen brand)
- 1 Tbsp. Lemongrass Paste
- 1 medium head of cauliflower (about 2 lb.), broken into florets
- 4 cups (1 quart) vegetable broth (sub chicken broth if not making vegan)
- ½ tsp. kosher salt
- ¾ cup canned coconut milk
- 2 Tbsp. fresh lime juice (from 1 lime)
- Garnish: Thai basil leaves or kaffir lime leaves (sub fresh cilantro)
In a large stock pot or Dutch oven, heat olive oil over medium-high. Once hot, add onion; cook 7 to 8 minutes, until soft. Stir in garlic, ginger, green curry paste, and lemongrass paste; cook 3 minutes, until aromatic.
Add cauliflower florets and stir well to combine. Cook 3 to 4 minutes, stirring often, allowing florets to pick up some color. Make sure it’s well coated in the curry and lemongrass paste.
Add broth and salt, and use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a simmer, cover, and cook 20 minutes, or until the cauliflower is fork-tender.
Use a ladle to carefully transfer cauliflower soup to a blender. (Alternatively, leave soup in pot, add coconut milk, and use an immersion blender to blend until smooth). Add coconut milk and remove center piece of blender lid. Secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter). Process the soup until completely smooth, about 1 minute.
Transfer cauliflower soup back to pot and stir in lime juice. Ladle soup into bowls and garnish with Thai basil or kaffir lime leaves.
To Reheat. Reheat soup in a pot on the stove over medium heat, stirring often, until warm. Alternatively, place leftover soup in a microwave-safe bowl and microwave in 1-minute increments, stirring often, until warmed through. If needed, add a splash of broth, water, or milk to thin the soup to desired consistency.
To Freeze. Place cooked and cooled soup in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.