Description
This Spicy Red Curry Cauliflower Soup is a bold, creamy, and deeply flavorful vegan soup loaded with Thai-inspired spices, coconut milk, and roasted cauliflower. It’s warming, aromatic, and nourishing — perfect for chilly evenings, weeknight dinners, or meal prep. With a silky-smooth texture and customizable heat level, this cozy soup is a satisfying plant-based dish you’ll want to make again and again.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 head cauliflower, cut into florets
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional: chili flakes or sriracha for extra spice
Optional Add-Ins:
- Chickpeas
- Lentils
- Baby spinach or kale
- Roasted carrots or sweet potatoes
Instructions
- Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic and ginger and cook for about 1 minute.
- Add curry paste: Stir in red curry paste and cook for 1–2 minutes to bloom the spices.
- Add cauliflower and liquids: Add cauliflower florets, tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
- Simmer: Let cook for 20–25 minutes until cauliflower is fork-tender.
- Blend: Puree with an immersion blender until smooth, or blend in batches.
- Finish: Stir in lime juice, season with salt and pepper, and add chili flakes if desired.
- Serve: Ladle into bowls and garnish with cilantro, coconut milk swirl, or a squeeze of lime.
Notes
- Adjust heat: Use 1 tablespoon curry paste for mild heat or up to 2 tablespoons for spicier soup.
- Extra spice: Add chili flakes or sriracha.
- For thicker soup: Add more cauliflower or simmer longer uncovered.
- Kid-friendly: Reduce curry paste and skip extra chili.
- Storage: Refrigerate up to 4 days or freeze for 3 months.
- Reheat: Warm gently on stovetop or microwave in short intervals.
- Avoid over-blending: Overworking the soup may cause a gluey texture.
- Coconut milk tip: Don’t boil too long to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
Keywords: spicy cauliflower soup, red curry soup, vegan cauliflower soup, coconut curry soup, Thai curry cauliflower