It’s time to turn the oven on again with roasted cauliflower. This easy curried vegan cauliflower soup uses coconut milk to get its smooth, creamy texture.
By Phoebe Lapine
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.
- 1 large (2lb) head of cauliflower, cut into small florets
- ¼ cup melted coconut oil or olive oil, divided
- 1 teaspoon sea salt, divided
- 1 large sweet onion, diced
- 1 bunch scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1-2 tablespoons red or panang curry paste
- 1 small (1/2lb) russet potato, peeled and diced
- 1 quart vegetable stock
- One 14-ounce can coconut milk
- 2 tablespoons fresh lime or lemon juice (from 1 lime)
- Preheat the oven to 425°. On a parchment-lined baking sheet, toss the cauliflower with 2 tablespoons of the oil and ½ teaspoon salt. Roast in the oven for 30 minutes, or until the cauliflower is tender and caramelized.
- Meanwhile, heat the remaining oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Stir in the garlic, curry paste, potatoes, and remaining salt. Cook until very fragrant, 2 minutes. Pour in the stock and scrape up any brown bits that may have formed on the bottom of the pan. Bring to a boil, then simmer on low heat until the potatoes are tender, about 10 to 15 minutes.
- Stir in ⅔ of the roasted cauliflower, the coconut milk, and lime or lemon juice. Bring back to a simmer then remove from the heat. Puree using an immersion or standing blender until very smooth, adding more liquid as necessary to create the consistency you want. Taste for seasoning and add more curry or salt as necessary.
- Ladle the soup into bowls and garnish with the reserved roasted cauliflower, sliced green scallions, and pepitas (optional).