Thai Coconut Curry Soup

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Thai Coconut Curry Soup
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Thai Coconut Curry Soup
Print Recipe
  • 1 medium cauliflower - cut into florets
  • 2 tbsp coconut oil
  • 1 large onion
  • 1 lemon - juice and zest of
  • 1 tbsp curry powder - see seed-free curry powder*
  • 350ml / 12fl oz vegetable stock - bouillion powder
  • 400ml coconut milk - light or full fat
  • 1/2 tsp honey
  • 1/4 tsp sea salt
  • 1 tbsp fresh coriander - chopped
  • 1 tbsp spring onions - chopped
  1. Preheat the oven to 200C / Gas 6. Line a baking tray with foil
  2. Toss the cauliflower florets with 1 tablespoon of coconut oil and spread on a baking tray. Bake for 25 minutes or until golden brown.
  3. In a large saucepan, combine 1 tbsp coconut oil and onion over a medium high heat. Cook for 3 minutes or until the onion begins to soften and become translucent.
  4. Add the lemon zest, lemon juice, curry powder and 125ml of vegetable stock. Cook for another 2 minutes.
  5. Add the cauliflower, remaining stock, coconut milk, honey and salt. Stir to combine. Bring mixture to the boil. Remove from heat.
  6. Transfer the soup to a blender and blend until smooth.
  7. Return to the soup to the pot over low heat and cook until it thickens, about 2 minutes. Remove from the heat and serve with fresh coriander and spring onions.
  8. * seed-free curry powder recipe can be found here -
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