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Creamy Coconut Curry Cauliflower Bisque

Whip up this easy, creamy, velvety, lightly spiced cauliflower bisque and make your tastebuds flip.
Course Dinner, Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Author Jen Seislove

Ingredients

  • 1 large head of cauliflower roughly chopped
  • Olive oil
  • 1 medium onion chopped
  • 3 large carrots chopped
  • 3 tbsp ginger chopped
  • 4 garlic cloves smashed
  • 1 tsp ground turmeric
  • 3 tbsp red curry paste
  • 5 cups vegetable or chicken broth
  • 15 ounce coconut milk
  • Salt and pepper to taste
  • sliced green onion for garnish
  • chopped cilantro for garnish
  • hot chili oil for garnish, optional

Instructions

  1. Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
  2. Lay the chopped cauliflower on the cookie sheet. Drizzle with olive oil, salt and pepper and roast for 40 minutes or until soft and the edges are browned.
  3. While cauliflower roasts, heat olive oil in a large pot.
  4. Sauté the onion for 5 minutes.
  5. Add the carrots to the pot and saute for 10 more minutes or until both the onion and the carrots are soft and brown.
  6. Add the ginger and garlic and cook for 1 more minute.
  7. Add the turmeric and red curry paste and cook for 1 more minute.
  8. Add a splash of broth to the pan and deglaze, scraping the brown bits off the bottom.
  9. Add the remaining broth and bring to a boil.
  10. Reduce heat to low and gently simmer.
  11. Add the cauliflower to the pot, reserving any small pieces for garnish.
  12. Use an immersion blender, blend until smooth and all the large lumps are gone.
  13. Add the coconut milk and blend.
  14. Add salt to taste.
  15. Serve the bisque with the desired garnishes.

Recipe Notes

Soup can be blended in small batches in a blender.
Add any additional broth if bisque becomes too thick.
Serve with naan for dipping.