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Vegan Creamy Curry Cauliflower Soup

Deep, rich flavors with just a little heat!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Keyword: Curried Cauliflower Soup
Servings: 6
Author: Average Vegan Dad

Ingredients

  • 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

Instructions

  • 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.
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  • 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!

Notes

NOTE - I like to serve this soup with my brussel sprouts in a balsamic reduction on the side!