This super creamy roasted cauliflower soup is blended with red curry paste and creamy coconut milk to create a rich and spicy soup that everyone will love! Vegan.
This spicy curried cauliflower soup is so delicious! The roasted cauliflower tastes buttery and mild, so it blends perfectly with 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! You’re getting all the benefits of the cauliflower but it’s in the form of a decadent soup!
How to Make Curried Cauliflower Soup
This curried cauliflower soup is very easy to make! Start by roasting the cauliflower florets and a quartered onion at 400 degrees for 20 minutes. Carefully, put the roasted cauliflower and onions into a high powered blender along with vegetable broth. Blend on high until the mixture is smooth and creamy.
Pour the cauliflower puree into a large pot over medium heat. Stir in the whole jar (4 oz) of red curry paste, a can of full-fat coconut milk, salt, and lemon juice. Mix it well and let it cook for about 5 minutes or until it’s hot all the way through.
What Type of Coconut Milk Should You Use?
It’s very important to use canned coconut milk for this recipe. The coconut milk in a carton tastes good but it’s much too thin for this curried cauliflower soup recipe. I also recommend that you use the full-fat canned coconut milk, not the light canned coconut milk. The fat content makes this soup so rich and creamy without having to use butter or heavy cream. It tastes absolutely delicious in the cauliflower soup!
Is This Coconut Curry Cauliflower Soup Vegan Keto-Friendly?
Yes, this coconut curry cauliflower soup is vegan and keto-friendly! The canned coconut milk makes it high in fat, the cauliflower and onions are low-carb and you get about 4 grams of protein per serving. You could serve baked tofu or a salad with beans on the side to bump up the protein if you’d like.
Is This Roasted Cauliflower Curry Soup Gluten-Free?
Yes, this roasted cauliflower curry soup is naturally gluten-free! It’s also, vegan, dairy-free, and keto-friendly.
Can You Freeze this Coconut Curry Cauliflower Soup?
Yes, you can freeze this coconut curry cauliflower soup. I would recommend freezing it in a freezer-safe container, like these glass snapware containers. When you’re ready to reheat the cauliflower soup, take it out of the freezer and let it defrost in the fridge overnight and then reheat it on the stove top or in the microwave.
Tips For Making the Best Curried Cauliflower Soup
- Instead of making your own, use a store-bought red curry paste to save yourself time. It tastes just as good! This is the red curry paste that I always use.
- I recommend that you use a blender to blend the roasted cauliflower and onions. If you don’t have a blender, you can use an immersion blender to puree the soup by hand. It might not turn out as smooth if you had you used a blender but it will still be delicious!
- Make sure you use full-fat canned coconut milk, not coconut milk from a carton because it’s not as thick and creamy.
More Vegan Cauliflower Recipes You’ll Love!
Quinoa Cauliflower Rice Lettuce Cups
Bomb Ass Buffalo Cauliflower Tacos
Roasted Lemon Garlic Cauliflower Steaks
Spicy Red Curry Roasted Cauliflower Soup
Ingredients
- 1 large cauliflower
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 4 oz thai red curry paste (4-5 tbsp)
- 4 cups vegetable broth (low sodium)
- 14 oz can unsweetened coconut milk
- 1/4 tsp Himalayan pink sea salt
- 1 tbsp lemon juice (about 1/2 a lemon)
- green onions sliced
Instructions
- 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. Toss in olive oil and bake for 20 minutes.
- Add the roasted cauliflower, onions, and vegetable broth to a high-powered blender and blend until completely smooth and creamy.
- Pour the cauliflower puree into a soup pot over medium heat, and stir in the coconut milk, red curry paste, salt, and lemon juice. Mix it well and let it cook until hot all the way through. Serve and garnish each bowl with green onions.
Notes
- I prefer to use a store-bought red curry paste because it's easier but you can make your own if you prefer.
- You could substitute green curry paste for red if you prefer.
