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Home » Soup » Vegan Red Curry Cauliflower Soup

Vegan Red Curry Cauliflower Soup

By Stacey Homemaker on August 3, 2020, Updated May 25, 2023 35 Comments

This post may contain affiliate links. Please read my disclosure.
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This vegan cauliflower soup is incredibly creamy and flavorful with the perfect amount of heat, and it's naturally gluten-free, oil-free, and low-carb. It's easy to make with simple pantry ingredients and it's ready in just 45 minutes! 

A white bowl filled with soup, a spoon, and browned cauliflower florets on a gray background.

This spicy vegan cauliflower soup features cauliflower florets and red lentils that have been simmered in a delicious curried broth before being blended with coconut milk to create a velvety, silky smooth texture! Tender cauliflower florets and creamy coconut milk perfectly balance the spicy red curry, it's a delicious combination!

This recipe is naturally low-carb, gluten-free, oil-free, and vegan keto-friendly! It's also super easy to make and it' ready in 45 minutes!

Ingredients & Substitutions

You probably already have most of the ingredients to make this soup in your pantry, fridge, or freezer!

  • Cauliflower: You can use fresh or frozen cauliflower, it won't impact the flavor either way.
  • Vegetable Broth: I always use the low-sodium version of this vegetable broth because it doesn't contain any added sugar or oil.
  • Red Curry Paste: This is my favorite red curry paste, it has the most delicious, spicy flavor!
  • Canned Coconut Milk: It's important to use canned coconut milk in this recipe because the fat adds a lot of creaminess to the broth.
  • Lentils: Red lentils are the best to use because they get very soft when cooked and easily break down when blended. The red lentil color blends perfectly with the rest of the ingredients too.

All the ingredients needed to make the soup.

How To Make It

In a 6-quart dutch oven or large pot, saute the sliced onions until soft. Add the minced garlic and cook a few more minutes until fragrant (Photo 1). Add the cauliflower florets, curry paste, red lentils, water, broth, and dried seasonings (Photo 2). Let it cook until the vegetables and lentils are tender (Photo 3).

A photo collage showing how to make vegan red curry cauliflower soup in 6 easy steps.

Carefully transfer the vegetable mixture to a large blender cup and blend it until it's smooth and creamy (Photo 4). Pour the pureed soup back into the pot and stir in coconut milk and lemon juice (Photos 5 & 6).

Serving Suggestions

I like to serve this spicy cauliflower soup with a salad or baked potatoes with a couple of slices of Ezekial bread for dipping! The following side dishes would also be good options to serve:

  • Cilantro Lime Quinoa
  • Smoky Chickpea Lavash Wrap
  • Avocado Arugula Tomato Salad
  • Quinoa Spinach Salad with Mango Dressing

How To Store It

Store leftover soup in an airtight container in the refrigerator for 2-3 days.

A hand dipping a spoon into a white bowl of soup on a gray background.

Can I Freeze it?

Put the vegan curry cauliflower soup in an airtight container and freeze it for 2-3 months for the best quality.

How to Reheat it

From the Fridge: Reheat leftover soup in a bowl in the microwave for 1-2 minutes or in a small pot on the stovetop over medium heat until hot.

From the Freezer: When you're ready to reheat the soup, take it out of the freezer and put it into the fridge to defrost for 24 hours and then you can reheat it on the stove or in the microwave.

Substitutions & FAQ

  • Cauliflower Substitute: Two large (peeled and chopped) russet potatoes or sweet potatoes or 1 cup raw cashews can be used instead.
  • Canned Coconut Milk Substitution: You can use unsweetened almond or cashew milk, but it won't make the soup texture as rich and creamy.
  • Can I use roasted cauliflower? Sure! Roast the florets at 400 degrees for 25 minutes and then add them to the blender cup when you blend the other ingredients.
  • I added too much red curry and now it's too spicy, how do I fix it? If you find that the flavor is too spicy for you, add 1 tbsp maple syrup (add more to taste) to cut the heat.

A hand dipping toast into a white bowl of soup on a gray background.

Success Tips

  • 4 tbsp of curry paste gives this recipe a spicy kick. If you don't like spicy food, start with 2 tbsp of curry paste and taste it before you add the last 2 tbsp. You can always add more, but you can't take it away.
  • Don't discard the green cauliflower leaves! You can dice the leaves and add them to yellow cauliflower curry. The leaves are 100% edible and taste just like cauliflower.
  • Use canned coconut milk (not coconut milk from a carton) to make the soup extra thick and creamy.
  • Store the leftover vegan cauliflower soup in an airtight container in the fridge for 4-5 days or freeze it for a future meal.

Want More Vegan Cauliflower Recipes?

Quinoa Vegetable Lettuce Cups

Bomb Ass Buffalo Cauliflower Tacos

Roasted Lemon Garlic Cauliflower Steaks 

Low-Carb Shiitake Mushroom Fried Rice

Vegan Red Curry Cauliflower Soup

This vegan cauliflower soup is incredibly creamy and flavorful with the perfect amount of heat, and it's naturally gluten-free, oil-free, and low-carb. It's easy to make with simple pantry ingredients and it's ready in just 45 minutes! 
4.34 from 30 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 227kcal
Author: Stacey Eckert

Equipment

  • 6-Quart Dutch Oven or Large Soup Pot
  • Blender

Ingredients

  • 1 medium yellow onion sliced
  • 3 medium garlic cloves sliced
  • 4 ounces thai red curry paste (about 4 tbsp)
  • 1 medium cauliflower (about 1 lb cauliflower florets)
  • ½ cup red lentils
  • 1 ½ cups water
  • 4 cups low-sodium vegetable broth
  • ½ tsp Himalayan pink sea salt
  • ½ tsp black pepper
  • (1) 14 ounce can unsweetened coconut milk
  • 3 tbsp lemon juice (1 large lemon)
  • 1 tbsp chives sliced

Instructions

  • In a large pot, saute the sliced onions in 3-4 tbsp vegetable broth until soft. Add the sliced garlic and cook for 1-2 minutes until fragrant.
  • Add 4 tbsp red curry paste, cauliflower florets, ½ cup red lentils, 1 ½ cups water, 4 cups vegetable broth, ½ tsp salt, and ½ tsp black pepper to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let it cook for 15-20 minutes or until the cauliflower and red lentils are tender, stirring occasionally.
  • Transfer the soup to a large high-powered blender cup and then blend it on high until the soup is completely smooth. You may need to work in batches depending on how large your blender cup is.
  • Pour the blended soup back into the pot and stir in the coconut milk over medium heat. Add 3 tbsp lemon juice and stir it in. Garnish with chives before serving.

Notes

  • 4 tbsp of curry paste gives this recipe a spicy kick. If you don't like spicy food, start with 2 tbsp of curry paste and taste it before you add the last 2 tbsp. You can always add more, but you can't take it away.  
  • Don't discard the green cauliflower leaves! You can dice the leaves and add them to another recipe. The leaves are 100% edible and taste just like cauliflower. 
  • Use canned coconut milk (not coconut milk from a carton) to make the soup extra thick and creamy. 
  • Store the leftover vegan cauliflower soup in an airtight container in the fridge for 2-3 days or freeze it for a future meal. 

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 13g | Sodium: 651mg | Potassium: 514mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2483IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 3mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally shared on 3/01/2016, but I updated it with new pictures on 8/03/2020.

More Vegan Soup Recipes

  • Dairy-Free Tomato Basil Soup
  • Vegan Bok Choy Mushroom Barley Soup
    Bok Choy Miso Soup
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    Lemon Vegetable Orzo Soup
  • Creamy Vegan Wild Rice Soup (No Cashews)

Reader Interactions

Comments

  1. liz

    November 03, 2021 at 5:40 pm

    5 stars
    really easy and yummy. I was low on broth and my onion was rotten so I used what I had and upped the curry paste a little (I like spice!). I also roasted the cauliflower for 25 minutes and threw it at the same point in the recipe as the original. Feels like this would be easy to customize with whatever you have on hand.

    Reply
  2. susan

    August 30, 2021 at 1:06 pm

    5 stars
    this was really delicious!

    Reply
    • Stacey Homemaker

      September 06, 2021 at 9:39 am

      Thank you! I'm so happy you liked ti!

      Reply
  3. Larry

    June 06, 2021 at 8:08 pm

    5 stars
    Amazing. Didn’t have red lentils so I used regular and I used almond milk instead of coconut for a lower calorie version but it was still super creamy like you want a soup like this to be. Absolutely delicious.

    Reply
    • Stacey Homemaker

      June 10, 2021 at 9:11 pm

      Thanks, Larry! I'm so glad you liked it!

      Reply
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