Curried Cauliflower Soup
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
Updated by Kathryne Taylor on August 14, 2024
Did you survive Thanksgiving? Good. Me too, barely. While in Oklahoma, I ate German chocolate cake for breakfast (more than once), overdosed on queso (entirely necessary) and cheered on the karaoke singers in a smoky Oklahoma City dive bar. Now it’s Monday, which means it’s time to get back into the swing of things. I’m going to need another cup of coffee for this.
Which reminds me: I’m out of half and half for my coffee. I’m also out of fresh greens and produce, so my lunch options are looking bleak.
I really wish I had more of this Thai-spiced, roasted cauliflower and coconut milk soup. It’s a fun, dairy-free spin on classic cauliflower soup that is loaded with good-for-you vegetables and spices. It’s exactly what my body needs after all that chocolate and cheese.
I made this soup with the help of some beautiful wooden tools from my sponsor over there in the sidebar, Earlywood Designs. The rock-solid ironwood cutting board, jatoba ladle and maple sauté stick—all Earlywood. All handcrafted by Brad in Red Lodge, Montana. They are gorgeous heirloom pieces that I look forward to cooking with for the rest of my life, and I’m happy to have the chance to promote a sustainable small business.
A note on cauliflower. Even if you are not a big fan, I beg you to try roasted cauliflower. I still don’t love raw or steamed cauliflower (I’m a broccoli girl) but I absolutely love roasted cauliflower. Roasted cauliflower with a little bit of salt is, like, French fry good. Totally irresistible. And when you blend it up in a soup, it just makes the soup more creamy and hearty. Try it!
Curried Cauliflower Soup
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days. Recipe yields 4 bowls of soup.
Ingredients
- 1 medium-to-large head of cauliflower (2 to 3 pounds), broken into small florets
- Up to 4 tablespoons melted coconut oil or olive oil, divided
- 1 medium yellow onion, chopped
- 1 to 3 tablespoons Thai red curry paste* (depending on the brand and your preferred spice level)
- ½ teaspoon lemon zest
- Optional: ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
- 2 cups vegetable broth
- 1 can (14 ounces) light coconut milk
- 1 to 3 teaspoons rice vinegar, to taste
- Salt and freshly ground black pepper
- Optional garnishes: ¼ cup chopped green onions or chives, 1 tablespoon chopped fresh basil (preferably Thai), or red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough oil to lightly coat it (up to 3 tablespoons). 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 35 minutes.
- Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients). In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is turning translucent, about 3 to 4 minutes. Add the curry paste and lemon zest and stir to incorporate. If you’re using the wine, raise the heat to medium-high, pour it in, and cook, stirring frequently, until most of the wine has evaporated.
- Add half of the cauliflower florets and all of the stems to the pot. Add the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes. For the creamiest results, transfer the soup in small batches to a blender, blending until each batch is smooth. (Don’t fill your blender past the maximum fill line; beware of the steam escaping from the lid.) Or, use an immersion blender and blend well.
- Stir in 1 teaspoon vinegar and season with salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar (it will taste fantastic once you’ve added enough). Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets and a sprinkle of green onions, basil, and pepper flakes (if using). Leftovers will keep well in the refrigerator for 4 days or in the freezer for up to 3 months.
Notes
Adapted from The Southern Vegetarian Cookbook.
*Thai red curry paste: I used Thai Kitchen’s red curry paste for this soup, which is vegetarian (some other Thai curry pastes contain shrimp). It’s pretty readily available in grocery stores these days and shouldn’t cost more than a few dollars. Look for it in the Asian food section, near the coconut milk.
2025 recipe edits: I revisited this recipe and made a few edits/notes. I omitted the sugar, increased the broth, verified that the soup is great without the wine, and tweaked the roasting time.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Disclaimer: This post is sponsored by Earlywood Designs. Opinions are my own, always.
hey what salad or side do you recommend with this to make it more of a full meal?
Hmm, maybe this kale salad?
Loved the soup, its a keeper, both my son and hubby are lactose intolerant, I’m always looking for soups without milk , and i love roasted couliflower, thank you.
Perfect! Happy this fits everyone’s needs.
your recipe states sugar but I dont see it in the directions??
never mind I found it!
Hi Windy, it’s used in step 3. Hope you enjoy the soup.
This soup is amazing! I topped with a little cilantro and could eat the entire vat in one sitting! Thank you so much for this one!
You’re welcome!
I made this tonight and it was amazing! I used 2 TB of red curry paste and it was just the right amount of heat – even my teenagers loved it. I stumbled on your site last year and really love your recipes. We are eating so many more veggies now – thanks Kate!
Teenager-approved? So great to hear :) And the more veggies, the better!!
This is the second time I’ve made this soup, and we like it so much! I hadn’t garnished it with the poblanos the first time, but added them this time. They are a great addition.
Yes, they add a nice low heat to the finish. So happy you loved it, Judy!
This is my all time favorite soup recipe! It’s so flavorful and sweet tasting. I highly recommend giving this one a try even if you don’t like cauliflower! I even substitued leeks, didn’t have lemon zest or any of the garnishes and it was still great! Not sure if you need the vinegar at the end it was so good without! Thanks for a great recipe!
Great! Happy to hear it worked out, even with the garnish omission :)
Just made this and it is delicious! I used 2TB of the curry paste, but 3 would have been fine too (just maybe not for my daughter!). Also used coconut sugar in place of regular sugar. The 1 tsp of rice vinegar really brightened it up. I pureed all the cauliflower into the soup b/c I didn’t read the directions right, but it came out fine, not too thick. DELISH!
Had to use a recipe for my Cauliflower I needed to cook. So, I picked this one. I have to be honest….new to this whold vegan thing and love’n it! Also, must admit I am a baby with spicy foods, but had to branch out. This is delicious and a tad spicy for me. Keep in mind I only added 1 tbls of the paste (told you I was a whimp :-) Wonder what I could use next time instead of the paste….any suggestions?
Thank you Kate for your fantastic recipies!
Curry paste is usually something that is irreplaceable!
This being said I am also a wimp when it comes to spice, I usually just add sour cream to the finished product and it cuts the kick really nicely! :)
Lovely recipe ideas thanks. Have you had the opportunity to find out how long this stores in the fridge. I am presuming it will freeze so will try that.
Hi Rosanna, you’re right, this should freeze well. Soups generally keep well in the fridge for 4 to 5 days, so that’s what I’d suggest here.
LOVED this soup!!
I made a couple of small changes to it that I would say worked!
– added 1 tsp fresh ginger + 2 cloves of garlic and stirred in when cooking the onions
– Added some fresh basil to the soup itself, wilted and blended it
So delicious! 5 stars!
Thanks, Brooke! Your version sounds delicious.
I made the cauliflower soup and loved it! Next time I will add more Thai red curry paste because I like super spicy (4 Tablespoons?). Also I’ll take a photo next time.
Thanks for all your recipes.
Looking forward to seeing that photo, Jude.
My head of cauliflower must have been giant size. I followed your recipe with the exception of not using the wine. I found the one and a half cups of vegetable broth was way too little liquid; the mixture was too stiff in my blender, almost as thick as hummus! I just kept adding more broth until it would blend properly. I used one tablespoon of Thai curry paste and that is spicy enough for me.
Yes, those cauliflowers vary A LOT in size. I hope you were able to work it out okay!
I made this today for my husband and I-amazing! The entire batch is gone…yes, already. I’ll be making a double recipe next time. Thank you for this recipe.
You’re welcome, Danielle! Glad the two of you enjoyed.
I was hosting a dinner for my family and cousins who had never came to my house before and had decided to make everything at homerather than get it catered. My menu consisting of salads, soup, apps and main course were all from this website and all I can say is my dinner was the talk of the town for weeks!
Everyone loved Everything!!
Thank you Cookie & Kate
XOXO
That’s so kind of you, Mani! I’m so glad you had such a wonderful party.
SO good, my vegetarian daughter and carnivore husband both raved about this recipe. My husband when back for seconds. This was lovely paired with a nice salad, crusty bread and a glass of wine. It comes together easily and tastes delcious. Thank you Kate, you knocked another one out of the park as they say.
Thank you a lot for this recipe. Yummy. I used lime and green curry paste. I have to say that you and your website inspired me to start food blog.
Fantastic recipe. It taste rich and creamy but is so light thanks to the coconut milk! Loved it. Thank you Kate.
A bit sweet will not add sugar next time.
Yes, feel free to adjust according to your tastes, Millett.
OMG – yum!!
Thanks, Margo!
OH MY GOD! This soup was fantastic and SIMPLE. I added ginger to the base and used shallots instead of yellow onions, I didn’t have any vinegar but the soup still came out perfect. Def one of my favorite. This would be perfect for a Thanksgiving dinner or potluck. Thank you!
Does anyone ever make a review after they actually tried the soup? How do you give something five stars because it sounds good? Weird.
Okay I just had to leave a comment! This soup is A-M-A-Z-I-N-G! So many of your recipes are tried and true staples in my kitchen and this one just got added to the list. Anytime I want to try a new recipe and not have to worry about if my time and a bunch of ingredients could possibly go to waste, I come to your blog. I have never been disappointed and that just blows my mind. I’m a mom who has been transitioning into a vegan lifestyle with my toddler and the fact that so many of your recipes are vegan or have a vegan option makes me so excited to cook. Even my hubby who is a meat lover (and very picky eater) has enjoyed them all and I can’t thank you enough for the many nights you have saved me from having to make two separate dinners. Your recipes are organized, detailed, easy to follow and delicious! You are awesome and I just want you to know how much your gift is appreciated here in my home.
Eftu, belated thank you for your kind words about my work! Thank you so much. I work hard and that means a lot. All my best to you and your family!
My family and I really enjoyed this soup! Will definitely make it again!
QUESTION…(I forgot to ask in my other comment) What immersion blender do you use? I’ve been making a lot of your soups and think it’s time to invest in a good one. THANKS
Hi Chantel! I’m sorry for the delayed response. I actually don’t have a great immersion blender, so I can’t recommend mine. I’ve been meaning to buy another one soon (I think there are a few stand-outs on Amazon, based on the number of five-star reviews). For insanely creamy soups, though, you’ll want a high-powered stand blender, like a Vitamix or Blendtec.
Great, thanks for the advice! :)
Yum! This was so tasty ! I added a couple of potatoes because I only had a very small head of cauliflower and topped with some crispy chickpeas. Thank you so much for sharing :)
Sounds great, Elena! Thank you for taking the time to review and comment. It is appreciated!
Wow, I used 1 and a half tablespoons of curry paste and my mouth is on fire. Your recipe calls for 2-3 T! Sorry to say this in unetible.
I am sorry to hear that, Joan! Curry can be spicy. I like a lot of spice so that is why I recommend 2-3 tablespoons. If you don’t like a lot of spice, start conservative and add to taste if hesitant. Possibly start with a few teaspoons and add from there, if you would want to give it another try!
Fun to make. So different for me. Looks good! I don’t have an immersion blender, so maybe not as puréed as it should be. Had good kick with 2 healthy tablespoons of Thai Red Curry paste. Was thinking more “curry” as in Indian dishes…how would you incorporate that flavor?
I am not sure what you are looking for, Marce. I have two suggestions that hopefully help. You could always increase the curry taste by adding and addition tablespoon of curry paste. Or if you want less soup like, server over rice to get more of that Indian dish feel. Hope this helps!
Just made the Curried Cauliflower Soup! Absolutely delicious! I have to stop myself from eating more so I can save some for lunch tomorrow. I love cooking vegan and discovering all the wonderful flavors the earth has to offer. I look forward to trying more recipes – thanks!
You are welcome, Kate! I am happy you like it so much.
Another winner, Kate! The flavours are excellent, but what I especially love is how easy it was – minimal ingredients and prep for a rich-tasting, flavourful, wholesome bowl of soup. I literally made this for lunches this week while I was cooking dinner last night – so simple. This is definitely going in my cold weather rotation!
That is my goal – approachable and tasty! I am glad you think so as well. I appreciate the review.
Oh my goodness! I made this tonight, and it was fabulous! I decided to make it on the spur of the moment, so I had to do a couple of substitutions, but it was just delicious anyway.
Great to hear, Bonnie! Thank you for trying it in the spur of the moment. :) I appreciate your review!
Yummy. I’ll make it again. I’m glad I stirred the cauliflower halfway through the roasting process. I also used all the zest from the lemon and some if its juice rather than vinegar.
Great! Thank you, Kathy for your comment.
Found this recipe after inviting guests over that temporarily needed soft food + vegetarian option. They went for seconds and thirds!! To simplify the recipe, I only used 1 cauliflower (seasoned with salt and olive oil to roast), 1/2 an onion, red curry paste, coconut milk to taste (probably only half a cup needed!), onion salt to taste and water in place of broth. Still good and super comforting in this cooler weather! Parsley on top before serving, and had bread + butter on the side. Thanks for this recipe, it’s gonna be one of my staples :)
You are welcome! I am glad it was such a hit. Thanks so much for trying it and for your review!
Fabulous!
Thank you!
This soup was fantastic. I made the second time without lemon zest, vinegar, or basil due to just didn’t have or remember to put in. Used full fat coconut milk diluted w spring water. Took me less than 20 mins the second go around and it turned out just as amazing. A delightful and hearty dish when poured over cooked jasmine rice. Thank you for the recipe!
You’re welcome, Jennifer!
The flavor profiles in this soup are absolutely perfect. I was afraid of the curry sauce being too spicy so I didn’t buy the pepper to top it with, but am going to make the leap next time- I could have used more heat.
Two questions: I felt like the sauce was a little watery in texture. This is my first cauliflower soup, did I do something wrong? The coconut milk made it taste creamy for sure, but I expected something a little thicker.
Also, (this one sounds dumb)… the cauliflower florets are floating so beautifully in your picture. Mine sank like the titanic to the bottom of the bowl. Related to the watery texture?
Either way, 10/10 going to shamelessly inhale these leftovers.
Hi Kim, I’m glad you’re enjoying the soup. Is there a chance that your cauliflower was on the small side? They can vary quite a bit, and you definitely need a large cauliflower to get the thick texture you see here. You could use a little less broth next time to be safe, too.
Oh my gosh, I totally love this soup. It was great to prep the cauliflower when I was doing other things in the oven already (baking sweet potatoes, cooking chicken), and then when it came time to do the soup a few days later, it was so simple. I went with the full 3 tbsp of curry paste, no wine, 1.5 tsp rice vinegar, and added two small carrots/one stalk of celery that was left over from a previous recipe, and I’m sooooo happy. It will definitely be in my entree-soup rotation!
Way to plan ahead! Thank you, Sadye for sharing and for your review.
This soup was fantastic! Thank you!! Is it on your new app?
Great! This one is not on the app yet. But we are looking to add more recipes soon. Right now, there are 100 recipes on the app.
I made this soup tonight, and it was really tasty. I added a bit more stock, because my soup was a little thick. I’ve never used Thai red curry paste — I like it! I served this soup with a toasted multi-grain bread. I would make it again. Thanks!
I’m glad you tried it too! Thank you, Susan.
Of course this recipe was fabulous, they always are. The soup was thick, rich and flavourful, yet refreshing and light – being gluten and dairy free. The item I wanted to share with you and your followers is about lemon zest. Maybe you know this already, but my good friend Lynne from Nanoose Bay British Columbia told me to microwave my lemons and limes and oranges for 20-30 seconds before zesting. I tried it for the first time with this recipe and was delighted with the result. You can thank me later….. ;-)
Thank you, Terry!
Hey Kate,
I’ve made a lot of your recipes and loved them all but have never commented out of laziness – but this recipe (as all do) deserves a shout out! I just made this in my instant pot and it was rich, creamy, and perfectly spiced. I could eat the whole pot… I also added a stick of lemongrass because I had some kicking around.
Thanks so much for having such a great base of recipes that I know will always turn out! You’ve made vegetarian cooking a breeze for this meat eater; I actually prefer to cook without meat now! Thanks again for the wonderful recipes!
Thank you, Tiffany! I’m so happy to hear you’re enjoying the recipes.
It was … delicious! Special meal worthy.
Wonderful! Thank you, Sylvie for the review.
Does anyone ever try these recipes or just comment on how good they sound? How about some real reviews?
I welcome all reviews, Flora. :) I know a lot of people have commented about the recipe itself too. Thanks, Flora!
This soup was really really good and SO easy. Thanks for posting!
You’re welcome, Emily!
I plan to make this for the weekend. We’re going on a walk and I’ve invited people back for soup. This sounds ideal! Going to serve with Vegan naan and coriander and lime. Think that’ll work?!
Let me know what you think!
It was so delicious. I used coriander and a squeeze of lime instead of basil and lemon zest. Also added a dollop of peanut butter and some dark soy sauce. Everyone loved it! Was perfect after a walk. Going to make your black bean soup next. Have been raving about the lentil and kale one. Working my way through the list!
Tried this yesterday, it was excellent! I added cilantro, cashews and rye croutons that I happened to have at home. Highly recommended, thanks for the recipe!
Thanks for commenting, Ingri!
A bomb. Followed the recipe as written. Was initially pleased to see the coconut milk and red curry paste (same brands)….bad texture.
I’m sorry you didn’t like this one, Bryan.
Holy Molly! That is an amazing Curried Cauliflower soup recipe. I loved it so much that I refused to share with my 10 years old daughter, who absolutely loved the taste as well. :) (I ended up giving in. She deserves tasty healthy food.) ;)
That’s so funny! Thank you, Heidi for sharing.
Great recipe- fun to make. Made once before and I was looking through the comments to find my first response… exactly one year ago! Can you believe that-wild. Not planned at all.
Anyways, this year I have an immersion blender, added more curry paste this go round and served over rice. Yum.
That is wild, Marcy! Thanks for sharing. (again! :) )
This recipe is so good! I added a can of pumpkin and subbed basil essential oil because it’s fall and I don’t have fresh basil. I will make this again, thanks for sharing!
You’re welcome, Tori! That sound an interesting variation.