“Hey mom, you should check this place out.  They have the best soup!”

“They have the best WHAT!?! Since when do you like soup?”

Growing up I was what you might call a ‘picky eater’.  In spite of my mom’s best efforts I utterly refused to try even one bite of soup!   Curry wasn’t even a hint of a possibilty for me.  Then I moved away to college.  It turns out peer pressure can actually be a good thing because my friends at school convinced me to give new foods a try.

Want to guess what happened?  I found that I LOVE soup!  Now I can’t get enough!

Curry Vegetable Soup

I spend every summer looking forward to cold weather so I can have soup every day.  Each year I experiment to find fabulous new flavors.  This year I have been finding new ways of making creamy, dairy-free soups.

This Curry Vegetable Soup recipe is the perfect choice for a cold, gray day.  The hearty pureed soup will fill your belly while the curry spice warms you to your core.  Plus, all those veggies will keep you going strong on your busiest days!

[Tweet “This #curry #vegetablesoup will keep you warm on a cold #winter day. #soup #glutenfree”]

Yields 4-6 servings

Curry Vegetable Soup: A Hearty Thai-Inspired Meal

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Ingredients

• 1 small head cauliflower
• 1/2 small onion
• 1 inch fresh ginger
• 1 large garlic clove
• 2 stalks celery
• 1 small red pepper
• 4 oz mushrooms
• 1 1/2 Tablespoons red curry paste
• 1 cup canned coconut milk
• 1 1/2 cups broth (chicken or vegetable)
• oil for cooking
• Cilantro and lime juice for garnish

Instructions

1. Preheat oven to 400*
2. Core cauliflower and cut into florets. Toss it with a bit of oil and roast florets for about 10 minutes, until slightly tender.
3. While cauliflower roasts mince the garlic, grate the ginger, and rough chop the other vegetables.
4. Heat large soup pot with a bit of oil over medium heat. Saute onion and ginger until onion is translucent.
5. Add curry paste and garlic and stir it into the onion mixture. Saute for about 1 minute.
6. Toss all vegetables (including cauliflower) into the pot and saute until vegetables are somewhat soft.
7. Add coconut milk and broth, put a lid on the pot, and simmer for about 15 minutes.
8. Remove soup from heat and puree with an immersion blender or in two batches in a sturdy blender.
9. Serve and garnish with chopped cilantro and a squeeze of lime juice.

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https://fearlessfaithfulmom.com/curry-vegetable-soup-thai-inspired/