Thai Carrot, Coconut and Cauliflower Soup

Thai Carrot, Coconut and Cauliflower Soup

A velvetty, smooth and creamy carrot and cauliflower soup with Thai flavors and vibrant toppings. I like my soup a little spicier, and often add up to 3 tablespoons of curry paste, so taste and adjust your seasoning and level of spice as desired. Similarly, if you really crave heat, feel free to throw another jalapeno in there (and also feel free to go totally without – it’s just as good).


2 tablespoons extra virgin olive oil
1 large white onion, diced
1 1-inch piece ginger, minced (about 1 tablespoon)
3 cloves garlic, minced
1 jalapeño, seeded and thinly sliced (optional)
1 large lemongrass stalk, outer layers removed, crushed, then thinly sliced (about 3 tablespoons)
2 tablespoons red curry paste (adjust should you crave more flavor)
1 1/2 pounds carrots, peeled and chopped into ½ inch chunks (about 4 cups)
1 medium cauliflower, stems chopped, broken into large florets, (about 4 cups)
3 cups low-sodium vegetable broth
1 15-ounce can full fat coconut milk
1 teaspoon kosher salt, plus more to season

Optional Toppings:

sour cream, chile oil, minced cilantro, black sesame seeds, lime wedges


In a large soup pot, warm the olive oil over medium heat. Add the onion and cook down for 5-6 minutes, or until it’s soft and translucent. Add the ginger, garlic, jalapeno, and lemongrass and cook for an additional 2 minutes, or until fragrant.

Stir in the curry paste. Add the carrots, cauliflower, broth, coconut milk and salt and stir well. Bring the soup to a slow boil over medium-high heat, then reduce the heat to low and simmer, covered, for 35-40 minutes, or until the carrots and cauliflower are tender.

Remove the soup from the heat and allow to cool slightly (so you’ll have an easier time blending it). Using an immersion blender (or high speed blender), puree the soup in batches until smooth. Taste and season with additional salt and curry paste, if desired. Serve warm with suggested toppings. Soup will keep in the fridge for up to 5 days, or freezes well, too.