Curry paste adds heat to this antioxidant-rich roasted cauliflower soup.
Got leftover curry paste?
It will remain fresh for 2 weeks stored in the fridge.
Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Use leftovers to toss with roasted veggies, in marinades or in otherhealthy recipes that call for curry.
Line a large rimmed baking sheet with foil.
Toss cauliflower and onion with oil, salt and pepper in a large bowl.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Spread in an even layer on the prepared baking sheet.
Roast, stirring once, until tender and lightly charred, about 30 minutes.
Reserve about 1/2 cup cauliflower for garnish.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Transfer onion and the remaining cauliflower to a blender; add coconut milk, lime juice and curry paste.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening; process until smooth, about 1 minute.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Stir in water as needed to reach desired consistency.
Divide the soup among 6 bowls; top with the reserved cauliflower.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
(-) Information is not currently available for this nutrient.
