Slow Cooker Cauliflower Soup with Thai Red Curry

This recipe was originally part of a series feature on Slow Cooking in the winter months. Check out the link below to Angie's feature on CBC Vancouver where you can hear her talk about today's feature recipe, and get a few bonus recipes besides. This throw-back memory was also the start of our Asian Lettuce Wraps, which we now sell as a low-carb filling options in our Gourmet to Go freezer!

Slow Cooker Cauliflower Soup with Thai Red Curry

By Angie Quaale

Originally Shared: November 05, 2015 on the CBC Vancouver feature: The season for Slow Cooking.

Ingredients:

• 1 tablespoon vegetable oil
• ¼ cup mild Thai red curry paste (adjust quantity if you are using a hot curry paste)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 large head of cauliflower, chopped
• 1 can best quality coconut cream
• 1 cup vegetable or chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ¼ cup freshly chopped cilantro
• ½ long red chili, thinly sliced (optional)
• fresh lime wedges

Instructions:

• In a small frying pan, sauté the onion and garlic. Add the curry paste. Cook until the onions are translucent, add brown sugar & fish sauce. Stir to combine.
• Transfer to a slow cooker and add the stock, coconut milk – stir to combine. Add the cauliflower and simmer for 4-6 hours over medium heat.
• Purée with a hand blender. Ladle into serving dishes and garnish with a squeeze of fresh lime, cilantro and a few red chilies if you like it spicy!