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 in 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.
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 a fun, dairy-free spin on classic cauliflower soup that is 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.
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!
Curried Cauliflower Soup
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 bowls 1x
- Category: Soup
- Method: Roasted and stovetop
- Cuisine: Thai
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
- 1 large head of cauliflower, broken into small florets, stems chopped
- Up to 4 tablespoons 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!)
- ½ teaspoon lemon zest
- ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
- 1 ½ cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- ½ teaspoon sugar
- 1 to 3 teaspoons rice vinegar
- Salt and freshly ground black pepper
- ¼ cup chopped green onions or chives
- 1 tablespoon chopped fresh basil
- Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 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.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning 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.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
- Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, 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.
*Thai red curry paste: I used Thai Kitchen’s red curry paste for this soup, which is vegetarian (some other Thai curry pastes contain shrimp). 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.
**Wine is optional: If you want to skip the wine, just proceed to the next step (add the cauliflower and so forth).
Storage suggestions: This soup, like most other soups, will keep well for about 4 days in the refrigerator. It should also freeze and defrost well, since it’s dairy-free!
▸ Nutrition Information
Disclaimer: This post is sponsored by Earlywood Designs. Opinions are my own, always.
I saw your soup on Pinterest and I made it with cilantro on the top for my husband. Spicy , but delicious:) Thank you!
That’s great to hear! Thanks, Maria!
Gina Marie Mammano
Tasty and beautiful! (I’ve nicknamed is “sunset soup” due to the beautiful colors that end up swirling around the pot). Thank you so much for sharing! Warmly, Gina
Sunset soup! I love that. Thanks, Gina!
I made this for my expended family yesterday. I made a mild version for the kids using less curry. Nobody liked it – including me. I followed the recipe, and was really excited, but it just didn’t taste good :(
Jane, so sorry to hear you all didn’t enjoy the soup. :( The curry paste is really important in this one, so I wonder if that’s why it didn’t taste good. Or maybe cauliflower and curry just isn’t for your family? I’m sorry!
Love this soup! Had to use frozen cauliflower, as we live in Africa and can’t always get fresh veg when we want it. I LOVE cauliflower but hate frozen. This was a great way to get the yumminess even with frozen. The warmth of the red curry was just delicious! So glad to have found your website. Looking forward to the apple pancakes next weekend (apples I can get here).
Thank you, Lisa! I’m glad to hear this soup turned out well with frozen cauliflower. Hope you enjoy the other recipes just as much!
Do you think it would taste good to put all the ingredients into a crock pot for a few hours? @Lazy cook. ;)
Hi! I’m not sure how that would work for this soup. It really benefits from the flavor of roasted cauliflower.
Thank you! I thought so. I will let you know how it worked out if I try the crock pot version.
Chef in training
I work at a assisted living and I do cooking demo twice a month and I saw this recipe and had to try it. I love curry and coconut and so did my residents.
Thank you! So glad you all enjoyed it!
This is the best damn soup I have ever tasted. I have made it several times and it never disappoints. I usually end up roasting the cauliflower for longer than called for, but I enjoy the time to work on other tasks when I get home from work, while dinner is partially cooking. (: Thanks for the excellent recipe, Kate (and Cookie!)
Woohoo! Thanks, Liz!
So excited to eat this tonight. A perfect soup on a stormy night in New England. Now if only my photos looked as good as your recipes taste! Very thankful to have found your website. Love the recipes.
Thank you, Lori! I’m really glad you found my site!
Wow. At first I raised an eyebrow at the light coconut milk. You couldn’t have been more spot on. The freshness of this soup just dances in your mouth. Which is why I may eat the entire pot in one night =/
Thanks, Margot! :)
This was so quick and easy to make, and is so yummy!
Thank you, Jamie!
My husband FLIPPED over this soup. He kept saying, “This is like something from a five star restaurant!” I did make a few changes–tho not on purpose! I didn’t think I would get out to the store for curry paste and coconut milk, so in the early stages I added 5-6 chopped garlic cloves and one or two chopped white carrots as we (oddly) had them on hand. But then the rest of the soup came together. It was indeed STUNNING. Regarding spicy-factor: I put in only 1.5 tablespoons of curry paste and it was as hot as I could stand it. (Though husband said that is what won him over–the spiciness of it :)
Hooray! Thank you, Fay!!!
I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better. To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.” This recipe is a MUST try!! Love it!! Thank you for sharing!!!!
Thank you for letting me know, Deanna! So glad you all have been enjoying it. I love spicy food so your version sounds amazing to me!
What kind of a blender do you use? I found that the magic bullet just didn’t do the trick, and the soup, although DELICIOUS, was a chunky texture instead of the smooth texture in your fabulous pictures. Any suggestions?
Obsessed with this recipe! Used olive oil instead of coconut, and also added celery and carrots with the onions. Thank you for sharing!
This soup is too good – just finished making it for the second time tonight. I stumbled upon your blog just before Valentine’s Day (mushroom risotto!) and I sure wish I had found you sooner :)
Hello! I just found your blog this week and I’m in love. I’ve been cooking from it daily and have been amazed with everything. I made this soup tonight and while the flavor profile is outstanding, my version isn’t much of a soup. It’s more like oatmeal. I started with an immersion blender then transferred it all to a food processor but it is still quite thick. I think I need more liquid but I’m afraid I’ll dilute the flavor. Any advice?
This was maybe the best thing I have ever tasted in life. We left it slightly chunky…gorgeous! I want to give it a 6 star – ******(looks like I’m swearing;) Thanks so much!
5 Stars! I altered it a bit due to heat sensitivity, using just about 1.5 T. of the red curry paste, and added about 1 T. garam masala spice mix to up the flavor and about a cup of sweet potato in lieu of the sugar as someone suggested. I also sautéed a chicken breast with some Thai spice seasoning and stirred in the cubed chicken at the end. Topped it with chopped green onion and cilantro from my back yard, and ate with some warm naan bread to sop it up. Sooooo good, thank you Kate!
Just made this. Really didn’t like it. The cauliflower give it an unpleasant texture and there is a very unpleasant after taste. Won’t be trying it again
Made the curried cauliflower soup. Did not use the wine (didn’t want to open a large bottle of wine for just 1/2 cup) It is delicious. I will definitely make it again.
Hi Kate & Cookie, I am so excited for stumbling across your blog. This is the 2nd recipe I have cooked of yours in the recent weeks – you are so on the money. This is another winner ! We just love the use of the roasted cauliflower. I replaced the lemon with a bunch of kaffir lime leaves from our tree. Your recipe is so delicious. Thank you !!!
This was fantastic!! I made this after a weekend of too many cocktails and finger foods. I needed something comforting and easy to make. I love your thai red curry and I have added this to my list of favourites as well. Thank you for posting. I love getting a new recipe!
I thought this recipe looked fantastic so I eagerly tried it. Sadly it was not edible. Partly because I used too much curry but it also had an overwhelming sour taste even before I added the vinegar. I did not use the fresh lemon but the equivalent for lemon juice, usually this works fine. It was so disappointing.
Made this recipe last week, but without the rice vinegar and wine, and it was AMAZING. Comfortingly creamy, rich in flavour, but still feels like a light meal. Preheating my oven right now to make another batch!
Would this freeze well?
Yes, I believe so!
Just made this soup! As a roasted cauliflower fan, I was really excited to try it because it also has so many of my other favorite elements…. the spicy, the green, the lemon, etc.. one thing I added to make it somewhat tangier was some of the juice of the zested lemon. It definitely gave it a brighter note and was very delicious! The only suggestion I would make to others who try it is be patient and give the immersion blender time to smooth it out. That’s one thing I will do next time to improve on that desired texture. Thanks for this recipe and all the others I can’t wait to try. I’m amped up for autumn!
Thanks, Lisa! I’m so glad you enjoyed this soup!
I just made this tonight so tatsy and cleansing :) thanks for the recepie
Can’t wait to make this cauliflower soup. Your site and style are totally inspiring.
check your red curry paste, many made with dried shrimp paste, therefore not for vegetarian use
I have now made this recipe about 5 times and love it. I always double it! I think I may be addicted. I make just a few tweaks–red onions instead of yellow because I prefer the flavor. I add the juice of the lemon. I add a touch of red pepper because I like heat. I also add some minced garlic, also just because I think everything needs garlic. I am roasting a yellow pepper with my cauliflower tonight. We’ll see how it goes. Thank you for this amazing recipe!
Thank you, Jen! Glad to hear you’re loving this one! Your version sounds stellar.
Made this over the weekend we celebrated our Thanksgiving. Fantastic!!!!.
Have you ever tried freezing this?
Thank you, Joanne! I haven’t tried freezing this one, but I bet it would freeze well since it’s dairy free.
Silky smooth tasty soup. Thank you
I would like to try this soup but using a can of coconut milk has so much calories…can I use the half can and add more stock instead?
Tried out this soup tonight – easy with so much flavor! I’m only cooking for two, so I’ll be freezing half and taking a small serving with my lunch tomorrow, very excited to show off my yummy food. My carnivore boyfriend was left a little bit hungry, so we’ll probably do some grilled chicken on the side for him next time.
I am about to finish up my curry soup & realized i just bought the green curry paste. Will it make a different soup?
Hmmm, I’m not really sure! I think it will still be really tasty, although it’ll be a different color.
Made the soup, added ginger and garlic, sauteed some red peppers and sliced jalapenos to put in at the end, omg, so good! Thank you
This soup is exquisite. I’m a great fan of soup and Thai food, and this as good as any I’ve ever had from my favorite Thai restaurants. I made one substitution in the recipe, and it turned out well: I left out the sugar and I grilled a cubed sweet potato along with the cauliflower and pureed it into the soup. Thanks for this recipe: a new family favorite.
This was absolutely delicious. Only changes I made were to swap chicken broth for the veggie broth and eliminate the basil as I didn’t have any. A definite keeper.
Do you have any of the nutritional information for this recipe. Like calories, etc?
Made this cauliflower soup today, was delicious! Improvised a little, added some chicken tenders and a can of rotel tomatoes because I had no peppers! Didn’t add any sugar either, used whole coconut mil.Was too hungry to blend and ate it with cauliflower chunks! Oh my!!! Will do again!
Super yummy! You were right about the red curry paste, – at least three tablespoons :)
Thanks so much for sharing!
This won’t make your day, sorry. I am an experienced cook and followed the instructions as written. Family hated it…the mistake for me is using the wine and vinegar. I should have noticed that most people commenting had not even made the recipe. Honestly it tasted awful…..we chucked it.
I take issue with Ms. O’Brien’s “experienced cook” text review. She is apparently not an “experienced” reader as she states most reviewers of this recipe had not actually prepared the recipe which is, in fact, far from the truth. I only try recipes reviewed by tried and true, er, try-ers, and my experience on this site is that most recipes have overwhelming consistent feedback from folks who have made the recipes at least once. I dislike snark on websites, especially an innocuous food one, but here I am knee-jerking over a blatantly misleading review. If you don’t like the dish, then don’t like it. Just don’t add your own unrelated misconception. At best, it’s not a bit helpful. By the way, this soup is outstanding. Like many other reviewers, I nixed the wine and sugar since the rice vinegar is sweet and I rarely have any form of alcohol on hand. We all know our own palates and, pun intended, should follow our guts in search of taste nirvana. For my part, I am so grateful to have stumbled onto this site. Results from at least a dozen highly reviewed dishes have all been simply delicious – something most welcome when the goal is to eat things without eyeballs. Thank you!
This was delicious!
This soup was AMAZING. I just finished arguing with my boyfriend over who gets the leftovers. Three-ish tablespoons (even being a little heavy handed) with the chili paste was the perfect amount of heat. I skipped the white wine entirely since it wasn’t on hand and didn’t miss it. Will definitely be making again and again.
This soup is delicious! But just so you know many Thai red chili pastes have shrimp paste as an ingredient.
Thanks, Kerry. I haven’t seen that. I use Thai Kitchen since it’s readily available, and it doesn’t have shrimp paste.
Very easy, fast and delicious!
I’ve made a lot of your recipes, and this is my first post. As usual, I appreciate your instructions. Written as if you know I am a beginner and need you to make it “step by step” Thank you for that! This soup worked out perfectly for me, but I learned from a previous recipe, and used 1/3 or the Curry paste recommended. Either you really like it hot or I have some crazy paste here. With 1 TBSP is perfect for me!
You’re welcome, Shawn! I work really hard to make the directions clear and easy to follow, so I appreciate that. Glad you figured out how to tone down the heat for your tastes!
This soup looks incredible! Any chance I could make it a day early & also double it for a dinner party of 6? :)
Yes, I think you could!
hey what salad or side do you recommend with this to make it more of a full meal?
Hmm, maybe this kale salad?
Loved the soup, its a keeper, both my son and hubby are lactose intolerant, I’m always looking for soups without milk , and i love roasted couliflower, thank you.
Perfect! Happy this fits everyone’s needs.
your recipe states sugar but I dont see it in the directions??
never mind I found it!
Hi Windy, it’s used in step 3. Hope you enjoy the soup.
This soup is amazing! I topped with a little cilantro and could eat the entire vat in one sitting! Thank you so much for this one!
I made this tonight and it was amazing! I used 2 TB of red curry paste and it was just the right amount of heat – even my teenagers loved it. I stumbled on your site last year and really love your recipes. We are eating so many more veggies now – thanks Kate!
Teenager-approved? So great to hear :) And the more veggies, the better!!
This is the second time I’ve made this soup, and we like it so much! I hadn’t garnished it with the poblanos the first time, but added them this time. They are a great addition.
Yes, they add a nice low heat to the finish. So happy you loved it, Judy!
This is my all time favorite soup recipe! It’s so flavorful and sweet tasting. I highly recommend giving this one a try even if you don’t like cauliflower! I even substitued leeks, didn’t have lemon zest or any of the garnishes and it was still great! Not sure if you need the vinegar at the end it was so good without! Thanks for a great recipe!
Great! Happy to hear it worked out, even with the garnish omission :)
Just made this and it is delicious! I used 2TB of the curry paste, but 3 would have been fine too (just maybe not for my daughter!). Also used coconut sugar in place of regular sugar. The 1 tsp of rice vinegar really brightened it up. I pureed all the cauliflower into the soup b/c I didn’t read the directions right, but it came out fine, not too thick. DELISH!
Had to use a recipe for my Cauliflower I needed to cook. So, I picked this one. I have to be honest….new to this whold vegan thing and love’n it! Also, must admit I am a baby with spicy foods, but had to branch out. This is delicious and a tad spicy for me. Keep in mind I only added 1 tbls of the paste (told you I was a whimp :-) Wonder what I could use next time instead of the paste….any suggestions?
Thank you Kate for your fantastic recipies!
Curry paste is usually something that is irreplaceable!
This being said I am also a wimp when it comes to spice, I usually just add sour cream to the finished product and it cuts the kick really nicely! :)
Lovely recipe ideas thanks. Have you had the opportunity to find out how long this stores in the fridge. I am presuming it will freeze so will try that.
Hi Rosanna, you’re right, this should freeze well. Soups generally keep well in the fridge for 4 to 5 days, so that’s what I’d suggest here.
LOVED this soup!!
I made a couple of small changes to it that I would say worked!
– added 1 tsp fresh ginger + 2 cloves of garlic and stirred in when cooking the onions
– Added some fresh basil to the soup itself, wilted and blended it
So delicious! 5 stars!
Thanks, Brooke! Your version sounds delicious.
I made the cauliflower soup and loved it! Next time I will add more Thai red curry paste because I like super spicy (4 Tablespoons?). Also I’ll take a photo next time.
Thanks for all your recipes.
Looking forward to seeing that photo, Jude.
My head of cauliflower must have been giant size. I followed your recipe with the exception of not using the wine. I found the one and a half cups of vegetable broth was way too little liquid; the mixture was too stiff in my blender, almost as thick as hummus! I just kept adding more broth until it would blend properly. I used one tablespoon of Thai curry paste and that is spicy enough for me.
Yes, those cauliflowers vary A LOT in size. I hope you were able to work it out okay!
I made this today for my husband and I-amazing! The entire batch is gone…yes, already. I’ll be making a double recipe next time. Thank you for this recipe.
You’re welcome, Danielle! Glad the two of you enjoyed.
I was hosting a dinner for my family and cousins who had never came to my house before and had decided to make everything at homerather than get it catered. My menu consisting of salads, soup, apps and main course were all from this website and all I can say is my dinner was the talk of the town for weeks!
Everyone loved Everything!!
Thank you Cookie & Kate
That’s so kind of you, Mani! I’m so glad you had such a wonderful party.
SO good, my vegetarian daughter and carnivore husband both raved about this recipe. My husband when back for seconds. This was lovely paired with a nice salad, crusty bread and a glass of wine. It comes together easily and tastes delcious. Thank you Kate, you knocked another one out of the park as they say.
Thank you a lot for this recipe. Yummy. I used lime and green curry paste. I have to say that you and your website inspired me to start food blog.
Fantastic recipe. It taste rich and creamy but is so light thanks to the coconut milk! Loved it. Thank you Kate.
A bit sweet will not add sugar next time.
Yes, feel free to adjust according to your tastes, Millett.
OMG – yum!!
OH MY GOD! This soup was fantastic and SIMPLE. I added ginger to the base and used shallots instead of yellow onions, I didn’t have any vinegar but the soup still came out perfect. Def one of my favorite. This would be perfect for a Thanksgiving dinner or potluck. Thank you!
Does anyone ever make a review after they actually tried the soup? How do you give something five stars because it sounds good? Weird.
Okay I just had to leave a comment! This soup is A-M-A-Z-I-N-G! So many of your recipes are tried and true staples in my kitchen and this one just got added to the list. Anytime I want to try a new recipe and not have to worry about if my time and a bunch of ingredients could possibly go to waste, I come to your blog. I have never been disappointed and that just blows my mind. I’m a mom who has been transitioning into a vegan lifestyle with my toddler and the fact that so many of your recipes are vegan or have a vegan option makes me so excited to cook. Even my hubby who is a meat lover (and very picky eater) has enjoyed them all and I can’t thank you enough for the many nights you have saved me from having to make two separate dinners. Your recipes are organized, detailed, easy to follow and delicious! You are awesome and I just want you to know how much your gift is appreciated here in my home.
Eftu, belated thank you for your kind words about my work! Thank you so much. I work hard and that means a lot. All my best to you and your family!
My family and I really enjoyed this soup! Will definitely make it again!
QUESTION…(I forgot to ask in my other comment) What immersion blender do you use? I’ve been making a lot of your soups and think it’s time to invest in a good one. THANKS
Hi Chantel! I’m sorry for the delayed response. I actually don’t have a great immersion blender, so I can’t recommend mine. I’ve been meaning to buy another one soon (I think there are a few stand-outs on Amazon, based on the number of five-star reviews). For insanely creamy soups, though, you’ll want a high-powered stand blender, like a Vitamix or Blendtec.
Great, thanks for the advice! :)
Yum! This was so tasty ! I added a couple of potatoes because I only had a very small head of cauliflower and topped with some crispy chickpeas. Thank you so much for sharing :)
Sounds great, Elena! Thank you for taking the time to review and comment. It is appreciated!
Wow, I used 1 and a half tablespoons of curry paste and my mouth is on fire. Your recipe calls for 2-3 T! Sorry to say this in unetible.
I am sorry to hear that, Joan! Curry can be spicy. I like a lot of spice so that is why I recommend 2-3 tablespoons. If you don’t like a lot of spice, start conservative and add to taste if hesitant. Possibly start with a few teaspoons and add from there, if you would want to give it another try!
Fun to make. So different for me. Looks good! I don’t have an immersion blender, so maybe not as puréed as it should be. Had good kick with 2 healthy tablespoons of Thai Red Curry paste. Was thinking more “curry” as in Indian dishes…how would you incorporate that flavor?
I am not sure what you are looking for, Marce. I have two suggestions that hopefully help. You could always increase the curry taste by adding and addition tablespoon of curry paste. Or if you want less soup like, server over rice to get more of that Indian dish feel. Hope this helps!
Just made the Curried Cauliflower Soup! Absolutely delicious! I have to stop myself from eating more so I can save some for lunch tomorrow. I love cooking vegan and discovering all the wonderful flavors the earth has to offer. I look forward to trying more recipes – thanks!
You are welcome, Kate! I am happy you like it so much.
Another winner, Kate! The flavours are excellent, but what I especially love is how easy it was – minimal ingredients and prep for a rich-tasting, flavourful, wholesome bowl of soup. I literally made this for lunches this week while I was cooking dinner last night – so simple. This is definitely going in my cold weather rotation!
That is my goal – approachable and tasty! I am glad you think so as well. I appreciate the review.
Oh my goodness! I made this tonight, and it was fabulous! I decided to make it on the spur of the moment, so I had to do a couple of substitutions, but it was just delicious anyway.
Great to hear, Bonnie! Thank you for trying it in the spur of the moment. :) I appreciate your review!
Yummy. I’ll make it again. I’m glad I stirred the cauliflower halfway through the roasting process. I also used all the zest from the lemon and some if its juice rather than vinegar.
Great! Thank you, Kathy for your comment.
Found this recipe after inviting guests over that temporarily needed soft food + vegetarian option. They went for seconds and thirds!! To simplify the recipe, I only used 1 cauliflower (seasoned with salt and olive oil to roast), 1/2 an onion, red curry paste, coconut milk to taste (probably only half a cup needed!), onion salt to taste and water in place of broth. Still good and super comforting in this cooler weather! Parsley on top before serving, and had bread + butter on the side. Thanks for this recipe, it’s gonna be one of my staples :)
You are welcome! I am glad it was such a hit. Thanks so much for trying it and for your review!
This soup was fantastic. I made the second time without lemon zest, vinegar, or basil due to just didn’t have or remember to put in. Used full fat coconut milk diluted w spring water. Took me less than 20 mins the second go around and it turned out just as amazing. A delightful and hearty dish when poured over cooked jasmine rice. Thank you for the recipe!
You’re welcome, Jennifer!
The flavor profiles in this soup are absolutely perfect. I was afraid of the curry sauce being too spicy so I didn’t buy the pepper to top it with, but am going to make the leap next time- I could have used more heat.
Two questions: I felt like the sauce was a little watery in texture. This is my first cauliflower soup, did I do something wrong? The coconut milk made it taste creamy for sure, but I expected something a little thicker.
Also, (this one sounds dumb)… the cauliflower florets are floating so beautifully in your picture. Mine sank like the titanic to the bottom of the bowl. Related to the watery texture?
Either way, 10/10 going to shamelessly inhale these leftovers.
Hi Kim, I’m glad you’re enjoying the soup. Is there a chance that your cauliflower was on the small side? They can vary quite a bit, and you definitely need a large cauliflower to get the thick texture you see here. You could use a little less broth next time to be safe, too.
Oh my gosh, I totally love this soup. It was great to prep the cauliflower when I was doing other things in the oven already (baking sweet potatoes, cooking chicken), and then when it came time to do the soup a few days later, it was so simple. I went with the full 3 tbsp of curry paste, no wine, 1.5 tsp rice vinegar, and added two small carrots/one stalk of celery that was left over from a previous recipe, and I’m sooooo happy. It will definitely be in my entree-soup rotation!
Way to plan ahead! Thank you, Sadye for sharing and for your review.
This soup was fantastic! Thank you!! Is it on your new app?
Great! This one is not on the app yet. But we are looking to add more recipes soon. Right now, there are 100 recipes on the app.
I made this soup tonight, and it was really tasty. I added a bit more stock, because my soup was a little thick. I’ve never used Thai red curry paste — I like it! I served this soup with a toasted multi-grain bread. I would make it again. Thanks!
I’m glad you tried it too! Thank you, Susan.
Of course this recipe was fabulous, they always are. The soup was thick, rich and flavourful, yet refreshing and light – being gluten and dairy free. The item I wanted to share with you and your followers is about lemon zest. Maybe you know this already, but my good friend Lynne from Nanoose Bay British Columbia told me to microwave my lemons and limes and oranges for 20-30 seconds before zesting. I tried it for the first time with this recipe and was delighted with the result. You can thank me later….. ;-)
Thank you, Terry!
I’ve made a lot of your recipes and loved them all but have never commented out of laziness – but this recipe (as all do) deserves a shout out! I just made this in my instant pot and it was rich, creamy, and perfectly spiced. I could eat the whole pot… I also added a stick of lemongrass because I had some kicking around.
Thanks so much for having such a great base of recipes that I know will always turn out! You’ve made vegetarian cooking a breeze for this meat eater; I actually prefer to cook without meat now! Thanks again for the wonderful recipes!
Thank you, Tiffany! I’m so happy to hear you’re enjoying the recipes.
It was … delicious! Special meal worthy.
Wonderful! Thank you, Sylvie for the review.
Does anyone ever try these recipes or just comment on how good they sound? How about some real reviews?
I welcome all reviews, Flora. :) I know a lot of people have commented about the recipe itself too. Thanks, Flora!
This soup was really really good and SO easy. Thanks for posting!
You’re welcome, Emily!
I plan to make this for the weekend. We’re going on a walk and I’ve invited people back for soup. This sounds ideal! Going to serve with Vegan naan and coriander and lime. Think that’ll work?!
Let me know what you think!
It was so delicious. I used coriander and a squeeze of lime instead of basil and lemon zest. Also added a dollop of peanut butter and some dark soy sauce. Everyone loved it! Was perfect after a walk. Going to make your black bean soup next. Have been raving about the lentil and kale one. Working my way through the list!
Tried this yesterday, it was excellent! I added cilantro, cashews and rye croutons that I happened to have at home. Highly recommended, thanks for the recipe!
Thanks for commenting, Ingri!
A bomb. Followed the recipe as written. Was initially pleased to see the coconut milk and red curry paste (same brands)….bad texture.
I’m sorry you didn’t like this one, Bryan.
Holy Molly! That is an amazing Curried Cauliflower soup recipe. I loved it so much that I refused to share with my 10 years old daughter, who absolutely loved the taste as well. :) (I ended up giving in. She deserves tasty healthy food.) ;)
That’s so funny! Thank you, Heidi for sharing.
Great recipe- fun to make. Made once before and I was looking through the comments to find my first response… exactly one year ago! Can you believe that-wild. Not planned at all.
Anyways, this year I have an immersion blender, added more curry paste this go round and served over rice. Yum.
That is wild, Marcy! Thanks for sharing. (again! :) )
This recipe is so good! I added a can of pumpkin and subbed basil essential oil because it’s fall and I don’t have fresh basil. I will make this again, thanks for sharing!
You’re welcome, Tori! That sound an interesting variation.