Curried Cauliflower Soup

Mild-mannered cauliflower takes beautifully to the intensity of the Thai red curry that flavors this soup. A tablespoon of honey tempers the heat just a bit.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 10 minutes

RELEASE: Natural

SERVES: 6

• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons red curry paste
• 1 teaspoon finely shredded lemon zest
• 1 large head cauliflower, broken into small florets (about 10 cups)
• 2 cups vegetable broth or chicken broth
• 1½ cups refrigerated coconut milk at room temperature
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup chopped cilantro

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add the onion. Cook and stir for 3 minutes or until tender. Stir in garlic and ginger. Cook and stir for 1 minute more. Add cumin, turmeric, curry paste, and lemon zest. Cook and stir for 30 seconds. Press cancel. Add cauliflower florets and broth. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

While cauliflower cooks, in a small bowl combine coconut milk, honey, salt, and pepper. Blend thoroughly. Set aside.

In a food processor or blender puree cauliflower-broth mixture, about 1 cup at a time (or use an immersion blender in the pot). Transfer pureed mixture to a bowl and keep warm. Whisk in coconut milk mixture.

Ladle hot soup into warmed bowls. Sprinkle each serving with cilantro.