clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Milk Cauliflower Soup with Red Curry

  • Author: Phoebe Lapine
  • Total Time: 40 mins
  • Yield: 4 1x


This easy curried vegan cauliflower soup uses non dairy coconut milk to get its creamy texture. Roasting the cauliflower florets gives the soup tons of great vegetable flavor in addition to the spicy red curry paste. Inspired by Cookie and Kate.


  • 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
  • 12 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)


  1. Preheat the oven to 425°. On a parchment-lined baking sheet, toss the cauliflower with 2 tablespoons of the oil and 1/2 teaspoon salt. Roast in the oven for 30 minutes, or until the cauliflower is tender and caramelized.
  2. 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.
  3. Stir in 2/3 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.
  4. Ladle the soup into bowls and garnish with the reserved roasted cauliflower, sliced green scallions, and pepitas (optional).


If you’re using an authentic Thai curry paste and not one produced for American palates (like Thai Kitchen), you may want to start with just a tablespoon. I used 2 and it was very spicy. If you like spice and are using a paste not bought from an Asian market, 2 will probably be a good amount.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main
  • Cuisine: Vegan
Scroll To Top