Eosinophilic Esophagitis Friendly Spicy Coconut Cauliflower Curry Soup
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
For the soup
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a sheet pan, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/2 tsp salt. Toss to coat and arrange in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
- 2
While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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