This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
warming red curry cauliflower soup!
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 like this recipe, try…
- Coconut Green Curry Soup
- Three Mushroom & Quinoa Soup
- Asparagus Zucchini Soup
- Miso Mushroom Ramen
- Shoyu Ramen
- Miso Butternut Squash Soup
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!
Red Curry Cauliflower Soup (vegan, gluten-free, paleo)
- 1/2 head cauliflower chopped
- 1/2 yellow onion
- 1 tsp fresh grated ginger
- 1 clove garlic
- 2 tbsp red curry paste
- 1 tsp tamari or gluten-free soy sauce
- 1-1.5 cups veggie broth
- 1/2 cup coconut milk
- 1/2 tsp lime juice
- 1 tsp rice vinegar
- black and white pepper
- green onion
- In a large pot over medium heat, sauté onion, ginger and garlic with a dash of veggie broth or oil until fragrant.
- Add cauliflower, red curry paste and tamari and sauté until coated evenly. Add veggie broth and bring to a boil, cooking until cauliflower is fork tender and soft.
- Transfer everything into a high speed blender and add coconut milk, or use an immersion blender to blend in the pot. Add salt and pepper to taste as needed and green onion and lime juice to garnish.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links.