This boldly flavored soup combines roasted cauliflower, coconut milk, and Thai red curry paste. The ingredients come together into a silky, savory soup with a bright, warming spice. This dairy-free variation on classic cauliflower soup is packed with vegetables and aromatic seasonings for a satisfying, healthy meal.
If you like Thai red curry, add this curried cauliflower soup to your rotation—even if cauliflower isn’t your favorite. Roasting the cauliflower before blending gives the soup a rich, creamy texture and deep, caramelized flavor. Try it once and you’ll likely want to make it again.
How to Make Curried Cauliflower Soup
I first made this soup over a decade ago from The Southern Vegetarian Cookbook and have since re-tested and refined the method. The full recipe is below; here’s an overview of the process:
- Roast the cauliflower. Roast until the florets are golden at the tips. You can roast ahead and refrigerate if you prefer.
- Sauté the onion until soft, then add Thai red curry paste and a bit of lemon zest to brighten the flavor.
- Optional: add white wine for depth, and cook until most of the wine evaporates. The wine is optional and the soup is still excellent without it.
- Add about half the roasted cauliflower (reserve the rest for garnish), then add vegetable broth and coconut milk. Simmer briefly to let flavors meld, then blend until smooth.
- Finish with rice vinegar, salt, and pepper to taste. Serve topped with reserved roasted cauliflower, green onions or chives, fresh basil, and red pepper flakes if you like heat.
Watch How to Make This Soup
Curry Paste Notes
I’ve tested this recipe with Thai Kitchen and Mekhala Thai red curry pastes. Thai Kitchen offers easier control over heat; Mekhala can be quite spicy even at lower amounts. Check the ingredients list—some curry pastes include shrimp—so look for a vegan paste if you want to keep the soup plant-based. You’ll typically find curry paste in the Asian foods aisle near coconut milk.
Serving Suggestions
This creamy vegan soup is satisfying on its own, reheats wonderfully, and freezes well. To make a more complete meal, serve it alongside light, complementary dishes such as lettuce wraps, a simple salad, or a hummus and vegetable plate. The soup also pairs nicely with a bright chopped salad dressed with carrot-ginger or Thai peanut-style dressing.
Please let me know how your soup turns out in the comments! I enjoy hearing feedback and any tweaks you make.
Print
- Author: Kathryne Taylor
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 bowls
- Diet: Vegetarian
4.8 from 149 reviews
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai red curry paste. This healthy, comforting soup is perfect for chilly days. Recipe yields 4 bowls.
Ingredients
- 1 medium-to-large head of cauliflower (2 to 3 pounds), broken into small florets
- Up to 4 tablespoons melted coconut oil or olive oil, divided
- 1 medium yellow onion, chopped
- 1 to 3 tablespoons Thai red curry paste (depending on brand and heat preference)
- ½ teaspoon lemon zest
- Optional: ½ cup unoaked white wine (Sauvignon Blanc or Pinot Grigio)
- 2 cups vegetable broth
- 1 can (14 ounces) light or regular coconut milk
- 1 to 3 teaspoons rice vinegar, to taste
- Salt and freshly ground black pepper
- Optional garnishes: ¼ cup chopped green onions or chives, 1 tablespoon chopped fresh basil (preferably Thai), red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Toss the cauliflower with enough oil to lightly coat (up to 3 tablespoons). Spread in a single layer on a large baking sheet and roast until the tips are golden brown, about 25 to 35 minutes.
- Wait until the cauliflower is finished roasting before you start the soup (this is a good time to prep the other ingredients). In a Dutch oven or large heavy pot over medium heat, warm 1 tablespoon of oil until shimmering. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 3 to 4 minutes. Stir in the curry paste and lemon zest. If using wine, raise heat to medium-high, add the wine, and cook, stirring often, until most of the wine has evaporated.
- Add half of the roasted cauliflower florets and all of the stems to the pot. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, stirring occasionally, and simmer 5 to 10 minutes to meld flavors. Remove from heat.
- Let the soup cool a few minutes. For the smoothest texture, blend the soup in batches in a blender until silky, taking care with hot liquids, or use an immersion blender until well pureed.
- Stir in 1 teaspoon rice vinegar and season with salt and pepper to taste. Add another 1 to 2 teaspoons of vinegar if you prefer more acidity. Ladle into four bowls and top each with reserved roasted cauliflower and a sprinkle of green onions, basil, and red pepper flakes if desired. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Adapted from The Southern Vegetarian Cookbook.
Thai red curry paste: Brands vary in heat. I recommend starting with a smaller amount and tasting as you go. Some pastes include shrimp, so check labels if you need the recipe to remain vegan.
Recipe edits: Recent tweaks include omitting added sugar, increasing the broth slightly, and adjusting roasting and seasoning guidance for a balanced flavor.
Nutrition
Nutrition information is an estimate from an online calculator and should not replace professional advice.
- Category: Soup
- Method: Roasted and stovetop
- Cuisine: Thai