We always have a delicious cauliflower soup every year at Christmastime. It's unclear how curried cauliflower soup became a part of the family tradition, but somehow it did. Here is our version with red curry paste and basil oil that is sure to make an appearance on your table this holiday season.
1 large head cauliflower, broken into florets, stems chopped (4 to 5 cups)
3 tablespoons canola oil, divided
1 ½ cups diced onion (about 1 medium)
2 tablespoons red curry paste
Zest of 1 lemon (about 1 teaspoon)
½ cup white wine (like Pinot Grigio)
1 ½ cups vegetable stock
1 can light coconut milk
1 tablespoon rice vinegar
½ teaspoon cane sugar
Sea salt flakes and cracked black pepper (to taste)
1 tablespoon basil oil or chopped fresh basil
Thinly sliced hot peppers (optional)
¼ cup chopped green onions or chives (to garnish)
Preheat your oven to 375 degrees F. Toss the cauliflower in 2 tablespoons of canola oil and spread onto a large baking sheet; roast until the tips of the cauliflower are golden brown, about 15 minutes. Remove the cauliflower from the oven.
In a large soup pot over medium heat, sweat the onion in the remaining tablespoon of canola oil until translucent, about 3 minutes. Add the curry paste and lemon zest. Raise the heat to medium-high and add the wine. Cook until most of the wine has evaporated.
Add all of the cauliflower stems and half of the florets to the pot, along with the vegetable stock, coconut milk, vinegar, and sugar. Using an immersion blender, blend the soup until smooth. Check for seasoning and add salt and pepper if needed. Ladle the soup into a bowl, top with ¼ cup of the roasted cauliflower florets, a drizzle of basil oil or fresh basil, hot peppers, and a sprinkling of chives.
Makes 4 servings as a first course or 2 as a main dish.