It was the first cool autumn weekend in Montreal and I decided to make us some delicious Thai soup to warm our souls.

I got this recipe from the website All Recipes. I find a lot of great menu options on there, and they are always painless! Soup itself is usually an easy meal to make, it just takes time to boil and cook everything. This soup is definitely worth the wait.

For me, it is crucial to be able to dip something doughy into my soup. Whether it’s a slice of bread, cheddar biscuits, or in this case, naan bread, I feel the need for that extra sustenance.

Ingredients: 1 large head of cauliflower, including the stem, roughly chopped, 3 tsp olive oil, 1 tsp sea salt, 1 medium onion, chopped, 4 large carrots, chopped, 2 tablespoons ginger, chopped, 3 garlic cloves, crushed with your knife, 1 tsp ground turmeric (or a 1/2-inch piece turmeric root, chopped), 1-4 tbsp Thai curry paste, 5 cups stock (either chicken or vegetables), 15 ounce can coconut milk, sea salt (to taste), sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice (to garnish)

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Instructions:

1. Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
2. Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30-40 minutes, or until it is soft and dark brown in many spots.
3. While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
4. Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you’d like)
5. Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.
6. Serve the soup garnished with the reserved cauliflower florets and a little green onion.