Curried Cauliflower Soup Recipe

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Jesse Stephens Modified: March 23, 2022
Curried Cauliflower Soup Recipe

How To Make Curried Cauliflower Soup

This vegan cauliflower soup is made tasty by Thai red curry paste and coconut milk. White wine, lemon zest, and different herbs provide the umami flavor.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 1largehead of cauliflowerbroken into small florets, stems chopped
  • 4tbspmelted coconut oildivided
  • 1mediumyellow oniondiced
  • 2-3tbspThai red curry paste
  • ½tsplemon zest
  • ½cupunoaked white wine
  • 1 ½cupsvegetable broth or stock
  • 1canlight coconut milk
  • ½tspsugar
  • 1-3tsprice vinegar
  • salt and freshly ground black pepper
  • ¼cupchopped green onions
  • 1tbspchopped fresh basil
  • Thinly sliced jalapeño,


  1. Preheat oven to 400 degrees F. Toss the cauliflower with enough coconut oil to lightly coat it.

  2. Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

  3. In a Dutch oven over medium heat, warm coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.

  4. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

  5. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk, and sugar.

  6. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.

  7. Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth.

  8. Stir in vinegar, salt, and pepper, to taste.

  9. Ladle the soup into bowls. Top each with cauliflower florets, a sprinkle of basil, chives, and hot peppers.


  • Calories: 518.39kcal
  • Fat: 21.81g
  • Saturated Fat: 17.32g
  • Monounsaturated Fat: 1.18g
  • Polyunsaturated Fat: 0.57g
  • Carbohydrates: 36.25g
  • Fiber: 8.64g
  • Sugar: 16.04g
  • Protein: 7.15g
  • Cholesterol: 0.74mg
  • Sodium: 2160.41mg
  • Calcium: 179.35mg
  • Potassium: 1198.19mg
  • Iron: 3.79mg
  • Vitamin A: 67.07µg
  • Vitamin C: 126.49mg
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