Skip to content

Musings on Vaccination, Friendship, and Soup

To celebrate the 2-week anniversary of our second covid shots, my dear friend Joan came to my house for lunch. She was the first friend I’d hugged in a year. The soup was ordinary (it helps to have all the ingredients), as was the salad, but the food was so beside the point (I hope Joan feels the same way). Ahh, the return of face-to-face gatherings. And now daylight savings time – it’s almost too much joy to take in at once.


Cauliflower Thai soup

Recipe based closely on one from The Endless Meal


  • 1 large head of cauliflower, including the stem, roughly chopped
  • 3 teaspoons olive oil, divided
  • 1 teaspoon sea salt
  • 1 medium onion, coarsely chopped
  • 4 large carrots, scrubbed and coarsely chopped
  • 2 tablespoons ginger, coarsely chopped
  • 2 tablespoons cilantro stems, coarsely chopped
  • 3 garlic cloves, crushed or coarsely chopped
  • 1 teaspoon ground turmeric
  • 4 tablespoons yellow or red Thai curry paste
  • 5 cups stock
  • 1 15-ounce can coconut milk
  • Sea salt, to taste
  • Juice of ½ lime
  • Cilantro leaves &/or lime slices for the garnish


  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment paper (optional).
  3. Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil, and sprinkle with sea salt. Smush around.
  4. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.
  5. 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.
  6. Add the remaining stock and cilantro leaves; and bring the pot to a boil. Reduce the heat to low.
  7. When the cauliflower is done, remove some pieces for the garnish, if you like. Add the rest of the cauliflower to the pot, along with the coconut milk; and simmer for ten minutes.
  8. Using an immersion or a regular blender (see note), blend the soup until it is very smooth. Add the lime juice and season to taste with sea salt.
  9. Serve the soup garnished with the reserved cauliflower florets &/or lime slices.


Immersion blenders are more convenient, but regular blenders give a smoother, frothier texture. If you use a regular blender and the soup is hot, be sure to blend the soup in small batches.