Paleo Soup Recipes: Roasted Cauliflower Curry Soup

Paleo Soup Recipes:

Roasted Cauliflower Curry Soup

Roasted Cauliflower

Eating delicious paleo soup recipes easily makes this my favorite time of year. As you can probably tell from the recipes that I like, creamy soups are a weakness for me. Like this creamy delight and this one. It’s not simply that I enjoy the creamy texture, it’s also because I like my soups to serve as standalone meals so I tend to want a heavier texture to make a hearty soup.

Back to this roasted cauliflower curry soup; I’ll be honest, this soup is epic. It combines two paleo staples; cauliflower and coconut milk. The cauliflower brings it’s unique flavor and we achieve a Thai element with the curry paste and coconut milk.  The flavors blend together seamlessly. The ingredients here are simple and the fresher they are, the better your soup will taste. One word of warning, be careful about the curry paste that you choose. Read the ingredients to be sure you’re not getting anything that you don’t want.

This soup makes me super happy, so let’s jump right in:

Ingredients

• 2 pounds of cauliflower florets (approximately 1 head of cauliflower, roughly chopped)
• 2 teaspoons olive oil
• 2 teaspoons coconut oil
• 1 medium onion, chopped
• 2 tablespoons ginger, peeled and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 3 tablespoons yellow Thai curry paste
• Sea salt and black pepper to taste
• 32 oz chicken stock (Use vegetable stock to create a vegan version)
• 15 oz full fat coconut milk

Method

• Preheat your oven to 425 F
• Line a baking pan with parchment paper and spread your cauliflower florets forming a single layer on the pan.
• Drizzle the olive oil over the cauliflower and sea salt and black pepper to taste. Roast the cauliflower in the oven until tender (approximately 35 minutes).
• While roasting the cauliflower, place a large soup pot over medium heat and add the coconut oil.
• Once the oil is hot, add the onions and sauté until translucent.
• Next add garlic, ginger, turmeric and curry paste and cook for approximately 90 seconds.
• Add the chicken or vegetable stock, stir and bring to a boil.
• Once boiling, reduce heat and simmer. Continue to simmer the cauliflower is fully cooked.
• When the cauliflower roasting process is completed, remove from the oven and add to the simmering soup broth. (NOTE: Set aside a few pieces of the roasted florets for garnish, if desired.)

Save Print Paleo Soup Recipes: Roasted Cauliflower Curry Soup Author: CavemanDietBlog.com   Ingredients

• 2 pounds of cauliflower florets (approximately 1 head of cauliflower, roughly chopped)
• 2 teaspoons olive oil
• 2 teaspoons coconut oil
• 1 medium onion, chopped
• 2 tablespoons ginger, peeled and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 3 tablespoons yellow Thai curry paste
• Sea salt and black pepper to taste
• 32 oz chicken stock (Use vegetable stock to create a vegan version)
• 15 oz full fat coconut milk

Instructions

1. Preheat your oven to 425 F
2. Line a baking pan with parchment paper and spread your cauliflower florets forming a single layer on the pan.
3. Drizzle the olive oil over the cauliflower and sea salt and black pepper to taste. Roast the cauliflower in the oven until tender (approximately 35 minutes).
4. While roasting the cauliflower, place a large soup pot over medium heat and add the coconut oil.
5. Once the oil is hot, add the onions and sauté until translucent.
6. Next add garlic, ginger, turmeric and curry paste and cook for approximately 90 seconds.
7. Add the chicken or vegetable stock, stir and bring to a boil.
8. Once boiling, reduce heat and simmer. Continue to simmer the cauliflower is fully cooked.
9. When the cauliflower roasting process is completed, remove from the oven and add to the simmering soup broth. (NOTE: Set aside a few pieces of the roasted florets for garnish, if desired.)

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