Curried Broccoli Soup

Yield: Serves 4-5

When the weather outside is less than pleasant, rest assured knowing that you can get home and make a delicious pot of soup to warm you up in no-time. This soup features roasted broccoli that helps to add some depthness beyond the heat of the Thai curry paste. Cauliflower would work well in this application too!


1 head broccoli, stem trimmed and florets halved

3 Tbs (45 mL) canola oil

1 yellow onion, halved and thinly sliced

2 cloves garlic, minced

1 Tbs (15 mL) Thai red curry paste

2½ cups (600 mL) coconut milk

6 cups (1.5 L) vegetable broth

1 Tbs (15 mL) fish sauce

1 Tbs (15 mL) honey

½ tsp (2.5 mL) lime juice

1 5 cm piece lemongrass

2 red potatoes, 1 cm cubed

2 large carrots, halved and 1 cm sliced

8 white mushrooms, halved

To taste salt and pepper

½ cup fresh whole basil leaves


  1. Preheat oven to 400º F.
  2. Place chopped broccoli in a large baking dish, drizzle with 2 Tbs (30 mL) oil, and season liberally with salt and pepper. Let roast in oven until broccoli is well-caramelized, about 16-18 minutes. Remove from oven and allow to cool slightly before combining with soup.
  3. Heat 1 Tbs (15 mL) oil in a large pot on medium-high heat, add onions and garlic and cook until softened and starting to turn slightly golden, approximately 8-10 minutes.
  4. Reduce to medium heat, add curry paste and cook until fragrant, about a minute or two. Place the next 6 ingredients in the pot and once simmering, cover and allow to cook for 20 minutes.
  5. Remove lemongrass from broth and add vegetables. Let cook under vegetables are fork-tender, about 10 minutes.
  6. Season to taste with salt and pepper. Add caramelized broccoli and fresh basil leaves to the pot, and stir gently to combine. Ladle out into bowls.

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