Vegan Creamy Curry Cauliflower Soup
Deep, rich flavors with just a little heat!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Soup
Keyword: Curried Cauliflower Soup
Servings: 6
Author: Average Vegan Dad
- 2 Heads Cauliflower Broken into small pieces
- 3 T Coconut or olive oil
- 1 Medium Onion Chopped
- 4 Cloves Garlic Minced
- 1 Small Jalapeno pepper Diced with pith and seeds removed
- 1 Sm Jar Thai red curry paste
- 1 T Lemon Zest
- 4 Cups Veggie Broth
- 2 Cans Light Coconut milk
- 3 T Rice wine vinegar
- 2 t Salt
- Lots of Black Pepper
Preheat over to 400 degrees. Coat cauliflower pieces with part of the oil, place on a baking sheet and roast until cauliflower is starting to brown on the edges. About 15 to 20 minutes.
In a soup pot, heat the rest of the oil and saute the onion, jalapeno and garlic until soft.
Add the Thai curry paste, salt, pepper and lemon zest and stir until completely mixed.
Pour in the veggie stock, coconut milk and 2/3 of the cauliflower pieces to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove the pot from the heat. Blend the soup until smooth with an immersion blended. If you are using a regular blender.....CAUTION - Do NOT put hot soup into a blender. The steam will blow the lid right off your blender. Let the soup cool first. Make sure the soup is silky smooooooth....
Place the soup back into the your soup pot if you used a blender and simmer for another 10 minutes.
Stir in the rice vinegar. Add more salt and pepper to taste.` Cut the remaining cauliflower into bits and sprinkle on top of each bowl for some added texture and flavor. Serve with some fresh ground pepper on top!
NOTE - I like to serve this soup with my brussel sprouts in a balsamic reduction on the side!