Curried Cauliflower Soup
Recipe type: Soup
Cuisine: Southern/Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
A spicy and delicious cauliflower soup!!
  • 1 large head cauliflower, broken into florets, stems chopped (4-5 cups)
  • 3 Tbsp. canola oil, divided
  • 1½ cup onions, diced
  • 1-2 Tbsp. red curry paste
  • Zest of one lemon (about 1 tsp.)
  • ½ cup white wine (like Pinot Grigio)
  • 1½ cups vegetable stock
  • 1 can light coconut milk
  • 1 Tbsp. rice vinegar
  • ½ tsp. cane sugar
  • Sea salt flakes and cracked black pepper
  • 1 Tbsp. basil oil or chopped fresh basil
  • Thinly sliced hot peppers (optional)
  • ¼ cup chopped green onions or chives (to garnish)
  1. Preheat oven to 375F. Toss the cauliflower in 2 Tbsp. of canola oil and spread onto a large baking sheet; roast until the tips of the cauliflower are golden brown, about 15 minutes (I found it took more like 30 min.). Remove the cauliflower from the oven.
  2. In a large soup pot over medium heat, sweat the onion in the remaining 1 Tbsp. of canola oil until translucent, about 3 min. Add the curry paste and lemon zest. Raise the heat to medium-high and add the wine. Cook until most of the wine has evaporated.
  3. Add all of the cauliflower stems and half of the florets to the pot, along with the vegetable stock, coconut milk, vinegar, and sugar. Using an immersion blender, blend the soup until smooth. Check for seasoning and add salt and pepper if needed. Ladle the soup into a bowl, top with ¼ cup of the roasted cauliflower florets, a drizzle of basil oil or fresh basil, hot peppers and a sprinkling of green onions or chives.
Recipe by Noshing With the Nolands at