Roasted Thai Curry Cauliflower Soup with Coconut Milk

• porcje: 6 servings
• czas aktywny: 40 minutes
• całkowity czas: 50 minutes

Składniki

4 cup cauliflower florets

3 tablespoon thai red curry paste

1 cup carrots (diced)

3 tablespoon olive oil

1 cup onion (roughly chopped)

4-5 cloves garlic

1 tablespoon ginger (chopped or pureed)

1/2 teaspoon turmeric powder

1 teaspoon salt

1 cup coconut milk

2 cup vegetable stock

1 tablespoon lime juice

2-3 tablespoon coriander/cilantro (freshly chopped)

1/4 teaspoon chilli flakes (optional)

Wskazówki

Preheat the oven to gas mark 6-7.

Place cauliflower florets on a baking tray, drizzle some olive oil and sea salt.

Roast for 25-30 minutes or until lightly browned and soft.

Heat oil in a pan, add onion garlic and saute for few minutes.

Add chopped carrots and ginger, cook for 2-3 minutes.

Add Thai curry paste and turmeric powder, further cook for a minute or so.

Now add roasted cauliflower and mix well.

Then add vegetable stock and bring the soup to a boil for 2-3 minutes.

Place the mixture into a blender and blend until you have smooth soup.

Pour the soup back into the saucepan, add coconut milk and bring the soup to a boil.

Check the seasoning and add lime juice.

Serve hot in a serving bowl.

Garnish with freshly chopped coriander and red chilli flakes if using.

Wartości Odżywcze

• Kalorie: 190 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 7 g
• Sód: 744 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 3 g