Curried Cauliflower Soup

barbara lentz


Sweet with a little heat. Delicious.

☆☆☆☆☆ 0 votes
30 Min
15 Min
Stove Top


1 large
head cauliflower broken into small florets
1/4 c
coconut oil divided
1 medium
onion chopped
2 clove
garlic minced
2 Tbsp
red curry paste
lemon zested about 2 tsp. zest
1/2 c
dry white wine
1 1/2 c
vegetable stock
1 can(s)
coconut milk
1 Tbsp
each brown sugar and rice vinegar
1/4 c
chopped chives
1 Tbsp
fresh basil chopped
salt and pepper to taste
sour cream for serving

How to Make Curried Cauliflower Soup


  • 1Preheat oven 400 degrees. Toss the cauliflower with half the coconut oil and spread out in a single layer of a baking sheet. season with salt and pepper. Bake until golden brown about 25 to 30 minutes
  • 2In a large pot add the remaining coconut oil. Add the onion and garlic. Cook 2 minutes. Add the curry paste and lemon zest. Stir to incorporate the paste. Add the wine and cook until evaporated.
  • 3Add the cauliflower, vegetable stock, coconut milk and sugar. Cook until warmed through. add the vinegar. Use an immersion blender and blend until smooth. Season with salt and pepper to taste. serve garnished with chives and basil and a dollup or swirl of sour cream.

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About Curried Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American