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Vegan Curried Cauliflower Soup

Vegan Curried Cauliflower Soup

This curried cauliflower soup recipe has tons of flavor from fire roasted tomatoes and red thai curry paste. This meal is simple to make!
5 from 5 votes
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Course: Side Dish, Soup, Vegan Soup
Cuisine: Vegan
Keyword: Vegan Curried Cauliflower soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 bowls
Calories: 187kcal
Cost: 3.00 per serving



  • 2 T Olive Oil
  • 2 Medium White Onions large dice
  • Teaspoon Sea Salt
  • 1 Large or 2 Small Heads of Cauliflower (chopped into 5 cups of florets)
  • 2 T Red Thai Curry Paste
  • 1 14.8 oz Can Fire Roasted Tomatoes
  • 5 C Water or Vegetable Stock
  • 1 C Coconut Milk
  • 1 T Rice Vinegar optional


  • In a one gallon soup pot, heat oil over a low medium flame. Add onion and salt. Sweat until the onion softens to a buttery texture, about 7 min.
  • Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.
  • Add Curry Paste and saute until fragrant for about 1-3 min.
  • Add stock and raise heat to bring to a boil. Once boiling reduce heat to a simmer and allow to cook partially covered for 25 min.
  • Puree Soup in a blender with Coconut Milk until very smooth.
  • Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.


Serving: 6oz | Calories: 187kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1515mg | Potassium: 423mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1504IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 2mg
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