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.
- 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.
