As much as I love fresh corn and tomatoes, fall is really my favorite time to eat and cook. For one thing, I prefer it when my sweat glands go into overdrive from the neck up, which they definitely do from this vegan cauliflower soup with spicy red curry, rather than from the waist down like when I’m sitting on a sticky plastic chair in 90 degree New York City humidity trying to house a smoothie.
So now that things are cooling down, I’m excited to switch on my oven and turn up the heat (spice-wise) on some of my go-to fall soups and stews. I got the idea for this curried cauliflower soup from one of my favorite vegetarian bloggers, Kate. I loved the idea of roasting the cauliflower until sweet and caramelized and then pureeing it with Thai curry paste. The resulting color is so much more exciting than regular cauliflower soup, though I’m sure there’s a paint chip named after it somewhere.
I’ve become such a fan of using coconut milk in creamy soups instead of actual dairy. In this chowder recipe, you barely even notice the Asian-y background flavor. But I decided to run with it in this recipe, also adding coconut oil and lime juice. I also simmer a small potato to amp up the thickness and give the texture of the soup a really silky quality. 
If you’re looking for a safer way to break a sweat that doesn’t involve the gym and won’t result in a wooden bench with a heart-shaped outline of your butt afterwards, get that fall spice back into your life with this soup. Your oven probably misses you by now anyway.
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Coconut Milk Cauliflower Soup with Red Curry
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Vegan
Description
Creamy, curried cauliflower soup gets tons of flavor from roasting. Vegan and easily customizable!
Ingredients
- 2 lbs (907 g) head of cauliflower, cut into small florets
- 1/4 cup melted coconut oil or olive oil, divided
- 1 tsp sea salt, divided
- 1 large sweet onion, diced
- 1 bunch scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1-2 tbsp red or panang curry paste
- 1/2 lb russet potato, peeled and diced
- 1 quart (946 ml) vegetable stock
- 14 oz (397 g) can coconut milk
- 2 tbsp fresh lime or lemon juice (from 1 lime)
Instructions
- Preheat oven to 425°F (204°C).
- On a parchment-lined baking sheet, toss cauliflower with 2 tablespoons oil and 1/2 teaspoon salt.
- Roast in the oven for 30 minutes, or until tender and caramelized.
- Meanwhile, heat remaining oil in a large stockpot or Dutch oven.
- Sauté onion and white scallions over medium-high heat until soft, 5 minutes.
- Stir in garlic, curry paste, potatoes, and remaining salt.
- Cook until fragrant, 2 minutes.
- Pour in stock and scrape up any brown bits.
- Bring to a boil, then simmer until potatoes are tender, 10-15 minutes.
- Stir in 2/3 of the roasted cauliflower, coconut milk, and lime or lemon juice.
- Bring to a simmer, then remove from heat.
- Puree using an immersion or standing blender until smooth, adding more liquid as needed.
- Season with additional curry or salt to taste.
- Ladle soup into bowls and garnish with reserved roasted cauliflower, sliced green scallions, and pepitas (optional).
Notes
- For a richer flavor, roast the cauliflower until deeply browned in places – don’t be afraid to get some color!
- To make this soup spicier, add a chopped chili pepper to the pot along with the garlic and curry paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Which red curry paste works best, and how much should I use?
Thai red curry paste from a can or jar is standard here. Start with one to two tablespoons, then taste and add more, as heat levels vary between brands.
Will the coconut milk make the soup very rich or heavy?
Full-fat coconut milk gives a creamy, rich result. If you want something lighter, use light coconut milk or replace half with vegetable broth, though the soup will be less thick.
How do I avoid overcooked cauliflower in this soup?
Add the cauliflower florets after the broth and coconut milk are simmering, and cook just until tender, about 10 to 15 minutes. Overcooked cauliflower becomes mushy and loses its texture in the blended soup.
