Flavorful roasted cauliflower puree blended with red curry paste and creamy coconut milk create a rich and spicy soup that everyone will love! Vegan.
We had a mini cold snap the past few days, so that means we’re having soup for dinner! The weather is so weird in Florida. “Winter” consists of two days cold, one day warm and three days hot– repeat. I mean, we went to the beach for Valentine’s day! So, when we get a little cool weather you can bet your bottom dollar I’m whipping up a pot of comforting soup in my favorite ever garage sale find– my green dutch oven pot.
Last week, I made sweet potato lentil chili which is definitely going to be added to our monthly meal plan. It was so good!!
On Friday, we brought my parents to look at the wedding venue we think we’re going to go with. It’s such a hard decision to make, so we’ve been pretty stressed out this week trying to make a decision before someone else books the date we want.
Travis brought home a bouquet of rainbow swiss chard to make me feel better– he sure knows me well. I’d rather have these beautiful greens over flowers any day! I thinly sliced a few of the big greens and mixed them with some other greens for a salad to go with the Thai red curry cauliflower soup.
I’ve also used the large leaves as wraps for sandwiches, and I sliced and froze the stems so I can add them to soups in the future. What’s your favorite way to eat swiss chard?
Cauliflower must be in season right now because it’s been on sale for the last few weeks, so I keep buying it and hiding it in all of our meals! Our favorite ways to eat cauliflower is blended into a sauce for creamy cauliflower couscous or blended with cashews to make a vegan alfredo sauce!
Spicy Thai Red Curry Cauliflower Soup Ingredients
This spicy Thai red curry cauliflower soup is so good, you’re going to want to pick up the bowl and slurp it down. The roasted cauliflower is mild, so it blends perfectly and balances the spicy Thai red curry paste.
The coconut milk makes it taste extra creamy and indulgent which makes you think this soup couldn’t be good for you– but it really is! I used a huge head of cauliflower, so you’re getting all that goodness, plus the heat is going to kick your metabolism into high gear!
If you’re up for the challenge– add a few shakes of hot sauce on top when you serve it. This is how we like it!
Pureed roasted cauliflower + spicy thai red curry paste = the easiest and most delicious soup! Topped with green onions and a drizzle of hot sauce for an extra kick! Vegan.
- 1 Large head of cauliflower
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4-5 tbsp thai red curry paste (more if you want it to be extra spicy)
- Zest of one lemon (about one tbsp)
- 1- quart vegetable broth
- Sea salt and pepper to taste
- 1 14 oz can unsweetened coconut milk
- Hot sauce
- Green onions, sliced
Preheat the oven to 400 degrees.
Cut the florets off the cauliflower and quarter the onion. Lay the cauliflower and onions on a parchment-lined baking tray. Drizzle coconut oil, salt, and pepper. Toss to combine. Bake for 20 minutes. (Let cauliflower and onions cool before adding them to a blender.)
Add the cauliflower, onions, red curry paste, vegetable broth and lemon zest to a high-powered blender and blend until completely smooth.
Pour the liquid into a pot over medium heat, stir in coconut milk (discard the water) and season with salt and pepper. Bring to a simmer, reduce to low and let cook for 10-15 minutes.
Serve with a drizzle of hot sauce and a sprinkle of green onions on top.
What’s your favorite cauliflower recipe? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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