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)