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.