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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 2 votes
Course Side Dish, Soup, Vegan Soup
Cuisine Asian, Curried Cauliflower soup, Plant Based, Raw Vegan, Thai Food, Vegan Soup, Vegan Thai Soup
Calories 163 kcal

Equipment

  • 4 quart pot
  • Blender

Ingredients
  

  • 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

Instructions
 

  • 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.
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