This Red Curry Cauliflower Soup is a delicious way to add some spice to your life! It’s warming, flavourful, and full of delicious curry spice but in a slurpable, spoonable form. Naturally, this soup makes for a delicious lunch or dinner on a chilly winter’s day, but if you’re like me and grew up in Asia, you know that soup is a year-round dish. That’s right, hot soup–and by hot I mean both temperature and spice–are enjoyed even in the Southeast Asian summertime.
To make this Red Curry Cauliflower Soup, all you need is one pot and a blender and you’ve got yourself a meal. You can serve it with some added rice if you’d like to make it a little heartier, or you can enjoy it as a spicy side to your main meal. Whatever the case, this soup comes together in a pinch and thanks to the curry, will never fall short on flavour.
We’re using just a handful of simple ingredients like cauliflower, curry paste, coconut milk (or another dairy-free milk of choice) and garlic and onion (soup base staples in my book).
This recipe is vegan, gluten-free, paleo, nut free and low carb with no added oils. It’s meal-prep friendly and stores well in the fridge or freezer.
Spices in red curry, like ginger, peppercorns, garlic and galangal have protective qualities and can aid healthy digestion, which makes this a wonderful dish to enjoy when you’re feeling a little under the weather. Many of the herbs used are anti-inflammatory herbs, so I highly recommend cozying up to a bowl or two during the winter months when colds and flus are more commonly occurring.
If you prefer to swap out cauliflower, try this soup with white potato instead. It adds more substance to the soup if you’d like to make it a meal!
secrets to success
When working with red curry, and most curry paste in general, it’s important to make sure they are vegan. While you might assume curry paste is vegan by nature, many curry pastes are made with added shrimp paste or fish sauce for extra flavour. You can opt to make your own curry paste, but for the convenience of making soup in a flash, I always prefer to use a bold prepared curry paste. If you prefer green curry, you can absolutely use that instead, or make my Green Curry Coconut Soup. Yellow curry also works well.
One more note on the paste–make sure you use a paste versus a dry spice blend. Curry pastes pack a lot more flavour from whole herbs, and really gives this soup its heart. If you’re looking for a vegan store bought brand, I recommend checking your local Asian grocery store in the Thai section. You can also purchase online. I like this brand of storebought paste, and this paste is commonly found in most grocery stores.
As mentioned, you can sub out cauliflower and substitute for white potato, which will result in a much heartier soup. The cauliflower actually blends into a beautifully creamy soup, while the soup remains on the lighter side. I’m all for potatoes, and I’d say I usually make this soup with potatoes more often than not, just because potatoes are more frequently found in my kitchen than cauliflower.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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