Curried Cauliflower Soup

Curried cauliflower soup recipe -

Did you survive Thanksgiving? Good. Me too, barely. While in Oklahoma, I ate German chocolate cake for breakfast (more than once), overdosed on queso (entirely necessary) and cheered on the karaoke singers at a smoky Oklahoma City dive bar. Now it’s Monday, which means it’s time to get back into the swing of things. I’m going to need another cup of coffee for this.

cauliflower and onions

Which reminds me: I’m out of half and half for my coffee. I’m also out of fresh greens and produce, so my lunch options are looking bleak. I really wish I had more of this Thai-spiced, roasted cauliflower and coconut milk soup. It’s creamy, yet dairy free, and loaded with good-for-you vegetables and spices. It’s exactly what my body needs after all that chocolate and cheese.


I made this soup with the help of some beautiful wooden tools from my sponsor over there in the sidebar, Earlywood Designs. The rock-solid ironwood cutting board, jatoba ladle and maple sauté stick—all Earlywood. All handcrafted by Brad in Red Lodge, Montana. They are gorgeous heirloom pieces that I look forward to cooking with for the rest of my life, and I’m happy to have the chance to promote a sustainable small business.

Update: Sorry, this giveaway has closed!
Here’s the fun part. Brad and I are giving away five Earlywood ladles! FIVE. To enter, all you have to do is hop over to Facebook and leave a comment on this picture.

We’d be glad for you to like the Cookie and Kate page and Earlywood page while you’re at it, but that’s not necessary to enter the giveaway. We’re keeping it simple.

Lastly, if you would like to order some holiday gifts from Earlywood, Cookie and Kate readers can receive 15 percent off with the code COOKIEWOOD. Happy shopping!

Curried cauliflower soup ingredientsroasted cauliflower

A note on cauliflower. Even if you are not a big fan, I beg you to try roasted cauliflower. I still don’t love raw or steamed cauliflower (I’m a broccoli girl) but I absolutely love roasted cauliflower. Roasted cauliflower with a little bit of salt is, like, French fry good. Totally irresistible. And when you blend it up in a soup, it just makes the soup more creamy and hearty. Try it!

Thai curry soupCurried cauliflower soup

Curried Cauliflower Soup
4.8 from 31 reviews
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
Creamy, vegan cauliflower soup made with coconut milk and spiced with curry. This healthy, comforting soup is perfect for chilly days.
  • 1 large head of cauliflower, broken into small florets, stems chopped
  • ¼ cup melted coconut oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I'd use 3!)
  • 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
  • ½ cup white wine (like Pinot Grigio)**
  • 1½ cups vegetable broth or stock
  • 1 can (14 ounces) light coconut milk
  • ½ teaspoon sugar
  • 1 tablespoon rice vinegar
  • sea salt and freshly ground black pepper
  • ¼ cup chopped green onions/chives
  • 1 tablespoon chopped fresh basil
  • thinly sliced hot peppers (optional, not shown)
  1. Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
  2. In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
  3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
  4. Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
  • Adapted from The Southern Vegetarian Cookbook. (Great cookbook!)
  • *Thai red curry paste: I used Thai Kitchen's red curry paste for this soup. It's pretty readily available in grocery stores these days and shouldn't cost more than a few dollars. Look for it in the Asian food section, near the coconut milk.
  • **If you want to skip the wine, just proceed to the next step (add the cauliflower and so forth).

Disclaimer: This post is sponsored by Earlywood Designs. Opinions are my own, always.


  1. says

    I just saw your soup on Pinterest, it’s looks incredible and what really caught my eye is the spoon. :-) I have the same one and I bought mine in London where I live so I had to find out if you are from England! Just posted a soup recipe with that spoon in the pictures as well. So glad I’ve discovered your blog-beautiful and fresh recipes. :-)

    • says

      Oh, how funny! The silver spoons came from my grandmother’s side of the family. She was American, but her mother was Scottish and her father was English. I’m not sure if she bought the spoons here or there!

  2. says

    Woah, this looks absolutely delicious and I will be making it sometime this winter for sure! Ooo, wouldn’t it be lovely on a snowy day? :)

  3. says

    I love the idea of a cauliflower soup, I bet it’s super creamy and wonderful for cold temperatures. I can relate to being out of things, I love going to the grocery store but I feel like I’m always running out of things!

  4. jacquie says

    oh I love roasted cauliflower also and actually don’t understand the people who don’t!

    I wish I had a facebook account so I could enter the drawing for the spoon but unfortunately I do not. That company certainly makes lovely products.

  5. says

    I made cauliflower soup a few weeks ago and thought I was pretty cauli-ed out so it’s pretty amazing that you’ve managed to spark a craving again! What can I say…I’m pretty stuck on anything thai curry infused!

    • says

      Thanks, Jamie! I do both—some recipes are totally original, others are adapted from others. I always cite the sources of inspiration, most often in the recipe notes.

  6. says

    The soup looks very tasty and the cutting board looks very nice! I checked out the Earlywood website, but they don’t ship it to Europe, or at least…not yet. Otherwise, I would definitely enter the giveaway :)

  7. Kenna says

    I 100% agree with you about cauliflower! My husband laughed at me when I told the kids that raw cauliflower tastes like dirt but roasted cauliflower is like candy to me! Glad I’m not the only one!

  8. says

    G to the ORGEOUS!! I am having Post-Thanksgiving day food regret, too. I’ve been devouring every veggie in sight in penance for the pie atrocities I committed. This soup is the perfect way to absolve myself of the bad food guilt!

    • says

      Hi there, I’m sorry, I just googled how to make Thai red curry paste and it seems to require quite a few ingredients. I just bought some for three dollars at a health food store and I have seen it at quite a few grocery stores in the Asian section. Hope you can find some!

  9. Lila says

    I’m still in shock you dislike steamed cauliflower! Have you ever tried it mashed and blended with some garlic or pesto? It is one of my favorite things!

    • says

      No, I haven’t! I’ll have to give mashed cauliflower a shot. Pinch of Yum just came out with a cauliflower sauce e-cookbook… might be just up your alley! P.s. Hope to see you soon.

  10. G Fred says

    Oooo girl! Those pictures look so good against that dark cherry colored cutting board!!
    And yikes, smokey bars are the thing I’m most dreading when I’m in OK for Christmas…pretty much unavoidable if you’re going out. :/ It’s like smoking a pack per hour without lifting one cig to your lips…sigh. Gimme some of that cleansing soup! ;)

    • says

      Thanks, G! I requested that we go to smoke-free bars that night, but of course that didn’t work out. I didn’t have that much to drink but I felt super lousy/tired all day the next day. Smoke hangover? Hope to see you while you’re in OKC over Christmas.

  11. says

    Wow – what beautiful tools from Earlywood, and a beautiful soup as well. After living in such a hot climate, I’ve become quite certain that the need for comforting soups this time of year defies weather patterns. I absolutely crave the simplicity of a pot of soup and make them despite the heat! This one looks fantastic, Kate – glad you had a fun holiday with some nice indulgences!

  12. says

    Though I’m not a cauliflower fan, I have learned to trust your recipes. This soup tasted great. I added a big squeeze of lemon juice after the first few bites, and liked it even more. Garnished with jalapeno slivers and loved the extra heat, but thought a different flavor would be better. Any recommendations for this hot pepper novice?

    • says

      Julie, I’m so glad you enjoyed the soup! Lemon juice sounds like a great addition. As for peppers, if you can find Thai chilis (aka bird’s eye chilis, they come in red and green), they would be very good in this soup. They are super spicy. I also prefer serrano peppers to jalapeño peppers, and they’re easier to find. Their flavor is a little more bright and fresh.

  13. Elaine Ableidinger says

    This was AMAZING! I started with the immersion blender, but wanted a smoother soup so I used my blendtec. It was thick and silky!

    To make it a main course I pressed some extra firm tofu, diced it and fried it in coconut oil with some salt. I got them good and crispy and added a generous handful like croutons.

    My husband also loved it. Thanks so much!!

    • says

      Elaine, thank you for commenting! I’m so glad you and your husband enjoyed the soup. Coconut oil-fried tofu is a fabulous idea! I’ll have to try that soon.

  14. Lisa R says

    This looks great and I’m on the verge of trying it but wonder if you have any idea of the nutritional specs? fat? calories? etc.

  15. Rhonda says

    The soup was excellent and quite easy to make. It was appropriate for all the below zero temps we have been having.

  16. says

    I made this last night and it was AMAZING. It didn’t make quite as much as I expected (I think that might have been more of a statement about my appetite at the time…), but it was super flavorful and delicious. We actually ended up making your cranberry pear crisp after dinner as a treat, too! So good.

    Thanks for posting all of these wonderful recipes. You truly are my “go-to” for reasonably uncomplicated and delicious vegetarian food.

    • says

      Gwyn, I’m so glad you enjoyed the cauliflower soup AND the cranberry pear crisp! Thank you for your encouraging words about my recipes, they really brightened my day.

  17. Kara says

    I’m thinking of making this for a family gathering, but would like to make it the night before so I don’t have to cook while trying to entertain. Do you think I would sacrifice any of the taste or quality?

    • says

      Hi Kara, I think you could definitely make the soup the night before with great results. I really enjoyed the leftovers! After you reheat the soup, you might add a splash of lemon juice if the flavor needs to be brightened up a bit, but I think it’ll be good as is.

  18. Laura says

    Hi Kate, I want to make this for our family Christmas gathering but there will be probably 12 of us. Am I insane? Do you have any tips for sizing up the soup? Will putting all that through the blender make me want to cry or will it be worth it? :) Thanks!

  19. says

    Amazing. I added roasted kabocha and garlic and subbed honey and balsamic vinegar dot the sugar and rice vinegar. Worked great! Thanks for hooking me on roasted cauliflower!

  20. says

    Love cauliflower…so this is already a winning recipe for me, but I don’t use wine….so I imagine some type of broth would work well as a substitute.

  21. Kylee says

    DELISH! Loved the fresh flavor with the lemon zest and red curry. This is going in the rotation for sure. I doubled the recipe and used 3 total tablespoons of the curry paste. The spice was there and added a nice flavor, but it wasn’t overly spicy. I also was very pleasantly surprised that the lite coconut milk made this a pretty healthy dish!

  22. Shannon says

    This. Is. Fantastic! How can a soup like this taste so guilty/indulgent!? This is lick the spoon and burn your mouth so good. The lemon really brightens it up. I never used curry paste (only powder) and you’ve converted me. I have allergies to msg and other enhancers so I stayed away; however, the one I used didn’t have it. Can’t wait to try more of your recipes.

    • says

      Thank you for commenting, Shannon! Curry paste is delightful and the Thai Kitchen brand doesn’t have any terrible ingredients in it. My mom is sensitive to MSG, too, so I avoid ingredients that contain it!

  23. Tanya says

    I’ve made this three times already for company and every single time it has been a hit. The complexity of flavor is amazing. I have a feeling that this will become one of my default dishes!

  24. Kelly says

    I love your recipes and have made this soup twice now already! Once for myself and once for my boyfriend who’s in medical school and was in need of healthy comfort food. I am planning to make it again soon – do you think it would freeze well?

    • says

      Kelly, please forgive my slow response! I think the soup will freeze well. I’d probably just mix in all of the roasted cauliflower instead of reserving it as a garnish.

  25. Laura G says

    I made this last night and I love it! I couldn’t find red curry paste at my grocery store so I used green instead (about 1.5 TBSP) and it turned out great! I also didn’t add the 1/2 TSP of sugar since I felt the onion/coconut milk brought a sweetness to the soup already. This recipe will definitely go in the repertoire!


  26. says

    This soup is absolutely amazing! I haven’t really used cauliflower till now but it is definitely welcome from now on :) I didn’t put wine or sugar into the soup and turned out to be delicious btw. Thank you so much for sharing!

  27. Pat says

    This is PHENOMENAL! I just threw out my other vegan cream of cauliflower soup recipes – this is the only one I need! The color is gorgeous, sort of like a lobster or shrimp bisque. If you’re not familiar with Thai Red Curry Paste, start with the lesser amount. 2 Tb. gives a pleasant ‘catch’ in the back of your throat. If you really don’t like spicy heat, try just 1 Tb. You can always add a little more and simmer another 5 minutes before pureeing.

    • says

      I don’t see why not! I’m a vegetarian so I don’t use chicken broth, but chicken broth and vegetable broth are generally interchangeable.

  28. Lila says

    I didn’t have any red curry paste, so I used the green curry paste I had. It changes the flavor but in a good way.

  29. lollipop says

    This soup is delicious exactly as presented! how unusual this is for me not to have to adjust/trim/add, etc. . . .

  30. jo says

    Wowsa! This recipe is a keeper. I didn’t bother to puree, I prefer a chunky soup. I also added a handful of fresh spinach that needed to be used, otherwise followed the recipe as is. Fantastic and I’ll definitely make again!

  31. Terriah says

    This is a very rich and creamy soup. I blended the whole thing (because I don’t read directions well) and I didn’t miss the chunks of cauliflower, the smoothness was great. My trick for eating healthy during the week is to cook several dishes on Sundays and eat all week. I made several things including a pulled spicy chicken simmered slowly in diced tomatoes. Come Wednesday I topped the cauliflower soup off with the chicken, the two spicy dishes made an excellent match (added back the chunks)! And so delicious it inspired writing this review. Kate’s blog is my new favorite place for spicy dairy free veggie recipes for my Sunday cooking bonanza . Thanks KATE!

  32. Bela Shah says

    Love this recipe. Not normally a fan of cauliflower soup. Adapted it with I had in the larder: green thai curry and miso paste (instead of veg broth). Definitely making it again.

  33. Penny says

    I made this soup and used veggie faux chicken broth and a bit more curry powder. It was awesome! Thanks for all these veggie recipes. I will for sure be sharing this site.

  34. Karen says

    This was delicious! My husband wanted the soup to have more texture so I didn’t blend it.. Totally yummy!

  35. says


    My husband and I made this soup tonight. I added 4 cloves of garlic and used regular coconut milk because that’s what I had and it was fantastic. My husband is still raving several hours later. You can bet that we will make this again and try some of your other recipes, too. Thank you. Susan

    • says

      Susan, thank you for commenting! I’m so glad you both loved the soup (I’m sorry for not saying so sooner!). Hope you love my other recipes, too!

  36. Amber says

    Another winner!!! I have always shied away from curry….. thinking I didn’t like it, but this was amazing! It has also opened me up to roasted cauliflower. YUM!

  37. Allison says

    I have had my eye on this soup for weeks! And with fall approaching, I think it is time to test it out. How long do you think this soup would keep if I made it on Sunday for the week? Looking for a good, comforting soup I can prepare on Sunday and munch on through Friday if possible. LOVE THIS BLOG SO MUCH! You are such a talent!

    • says

      Hey Allison, thank you very much! :) I’m not sure if any soup will be fantastic five days later, but this one is probably a good candidate. Hope you love it!

  38. Ellen Lederman says

    AMAZING! My taste buds are still doing a happy dance! I’ve always loved this type of soup in Thai restaurants, but since going vegan, I could never order it since it is always made with chicken stock. I can’t thank you enough. This made my day!

    I did add lime leaves to it since I have a lot of them, frozen. And next time will add mushrooms and possibly tofu.

    Thanks for all the time and talent you put into the blog. Thanks to Cookie too for letting you do some cooking and blogging…I’m sending her a virtual ear rub for being such a good, cute girl!

  39. Tricia says

    This was so delicious! Totally go for the 3 full tablespoons of curry paste. Next time I may add some greens like spinach or kale and maybe some chopped pan fried tofu like another person mentioned so it can stand alone as a full meal. AMAZING as is tho!

  40. Lauren Steiner says

    Sorry to be the lone naysayer. But I didn’t care for this soup at all. I have tried several recipes for curried cauliflower soup. But this is the first one that called for coconut milk. I thought between the coconut oil and the coconut milk, it gave the soup an oily flavor and left an oily film on my tongue. I think you could have created a vegan soup with just the vegetable broth. That’s how I make all my vegetable based soups. I won’t be making this again.

    • says

      Hey Lauren, I’m sorry to hear that you didn’t enjoy the soup. I usually try to offer suggestions to make the recipe better, but it sounds like coconut milk-based soups just aren’t for you.

      • Ellen Lederman says

        I loved the mouth feel of this soup—just got done having a batch that had been frozen. Tonight I added some arugula to it since I wanted to use it up.

        I liked that the soup had body to it—think it would have been thin/weak/blah with just veggie broth.

  41. jen says

    This is delicious! I added all of the cauliflower to the pot and skipped the wine. Fantastic. It’s taking all of my willpower to not devour the entire batch right now.

  42. Diana says

    This is a great recipe. Love the roasted cauliflower in conjunction with the spicy curry paste. I substituted coconut milk with a quarter cup of evaporated milk ,it was the only alternative i had available. Turned out fabulous !

  43. Yael says

    This is BY FAR one of the best soups i’ve made!!! I’m so lazy, so I didn’t even roast the cauliflower..:) and I only added half a can coconut, just to reduce fat a bit.. and the last thing I changed was add the lemon grind after cooking (and before blending). I didn’t even have vinegar..And still – was fantastic!!:)) love your blog, keep the oriental flavors coming…:) great job!!! love u!!:)

  44. says

    Let the record show: I am, by zero means, gifted in the kitchen. The stove is so loathsome to me (or me to it?), that I usually pass the cooking buck onto my boyfriend, preferring to do the post-meal clean-up instead. My problem is serious.


    I came across your recipe yesterday afternoon. It hit all the buzzwords I was seeking for that evening’s meal: spicy, creamy soup, curry, coconut milk, etc.

    So, I gave it a shot, figuring, why not. And it turned out GREAT! Thank you for sharing a recipe simple enough for me to follow, yet super scrumptious and satisfying. The best!

    • says

      Hooray! Thank you, Stefania. So glad you enjoyed this soup. (I’ll let you in on a secret—I’m a pretty lazy cook so I work really hard to simplify my recipes!)

  45. Erin says

    Hi! I made this last night for my family. So yummy! I made a couple of tweaks, though. I thought I had red curry but only had green. I added a couple of cloves of garlic because, well, garlic. And the big one – I peeled and cubed a small sweet potato and roasted it with the cauliflower. I was able to omit the sugar that way and still get sweetness and added nutrition.

  46. Shannon says

    This was wonderful. So creamy and satisfying, especially on a cold winter’s day! I made without the wine and sugar, and also had to use red wine vinegar because I didn’t have the rice vinegar. I made with 1.5 TBS of the red curry paste…just to see…but next time I will definitely up it to 3. I might even add some chicken next time to get some additional protein.

  47. says

    Just found this recipe today and decided to give it a try. Could have eaten all of the roasted cauliflower before it got any where near the soup! So delicious :) Somehow I managed to restrain myself though and (most of) it went into the soup. Gorgeous, spicy, warming, winter soul food :D

  48. Elaine says

    I loved the soup! I didn’t add the wine, less Thai red curry, a whole cooked and mashed acorn squash and cilantro rather than basil and chopped green onions (because that is what I had on hand). The acorn squash added creaminess so I didn’t blend the soup. I will defintely make this again. Next time I may include some chopped granny smith apple and omit the vinegar.

  49. Cathy says

    I made this soup tonight and it was easy and fantastic!! It will be one of our go to favorites on cold winter nights from now on. Thank you for sharing your recipe.

  50. Ashwin says

    The roasted cauliflower definitely adds a whole new flavor profile to soup! Perhaps it was the red curry paste that I purchased, but the heat and pungency from the red curry overpowered the subtle flavor of the cauliflower, which is the hero of the dish. Any suggestions to make it a non-curry soup?

    • S. Moriyama says

      I have an intolerance for chili but love curry, so I used garam masala with some extra cardamom and cumin. Superb!

  51. Maria says

    I saw your soup on Pinterest and I made it with cilantro on the top for my husband. Spicy , but delicious:) Thank you!

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