Simple Cauliflower Curry Soup

Cauliflower is an extremely versatile vegetable, which is one of the reasons I love it so much. We’ve roasted it, steamed it, and pan sautéed it. We’ve served as a substitute for rice, orzo, and potatoes in recipes like Lobster Cauliflower Risotto and Sour Cream and Chive Cauliflower Mash.

Lately, we’ve been experimenting with using cauliflower as a thickening/cream-like agent. (If you missed last week’s Bacon and Cauliflower Creamed Spinach, go check it out.) We get really excited when we’re able to “sneak more vegetables in” like this. Plus, the spicy curry flavors of this particular soup are perfect for warming up on these ever colder late-fall days. Better yet, there’s nearly no work involved in making this recipe! We hope you enjoy this recipe as much as we did!

Ingredients
1 head of cauliflower, chopped
2 Tbsp coconut oil
2 Tbsp ghee
1 Tbsp Red Boat fish sauce
2 Thai chilis chopped
4 C chicken broth
1 onion, chopped
1 tsp toasted sesame oil
3 Tbsp red curry paste
1 14oz can full-fat coconut milk
1/4 tsp salt
1/4 tsp pepper
1/2 tsp lemon zest
1/2 C Thai basil chiffonade

Method

Put everything except for the lemon zest and basil in your Instant Pot. Seal and cook on the soup setting for 25 minutes.

After allowing the Instant Pot to depressurize, liquify everything with an immersion blender.

Finish by stirring in the lemon zest and basil.

If you want to stay up to date with the latest recipes from us, subscribe today and be the first to receive every new recipe in your inbox.