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Cauliflower is given a spark of Thai flavor in this delicious Spicy Thai Cauliflower Soup recipe. Coconut milk and puréed cauliflower make a smooth and creamy combination.

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  • 1 large head cauliflower, cut into florets
  • 1 large yellow onion, diced
  • 4 garlic cloves, quartered
  • 2 Tbsp coconut oil, melted
  • Black pepper to taste
  • 1/4 cup red Thai curry paste
  • 32 oz vegetable broth (gluten free if needed)
  • 2 Tbsp lemon zest
  • 1/4 tsp salt
  • 1 1/2 cups coconut milk
  • Hot sauce, for garnish
  • 2 scallions, chopped and reserve some for garnish


  • Preheat oven to 400°.
  • In a bowl, toss the cauliflower florets, onion and garlic with the coconut oil. Transfer to a rimmed baking pan. Season with black pepper. Bake for 25 minutes, or until just browned. Let cool.
  • In a blender, combine the cauliflower and onion, red curry paste, vegetable broth, lemon zest and salt. Blend until very smooth.
  • Transfer the cauliflower mixture to a saucepan. Place the saucepan over medium heat. Stir in the coconut milk (discard the water). Bring to a simmer, reduce the heat to low and cook for 10 to 15 minutes.
  • Serve hot with a drizzle of hot sauce and a sprinkle of scallions.

Nutrition Facts

Serving size: 3/4 cup

Per Serving: Calories: 60, Fat: 3g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 425mg, Carbohydrates: 7g, Fiber: 1g, Protein: 1g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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