This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich, creamy, and dairy-free.

First of all: this soup. This curried cauliflower soup. Guys, it's kinda ridiculous, in the best possible way, of course. It's all warm and creamy and Thai flavor-y dreamy. If you like Thai curries, you will love this.

For a while now I've wanted to share with you some dinner recipes that are both paleo and vegan. I know what you must be thinking, “Hey Kristen, paleo and vegan are like the OPPOSITE things!” Trust me, you're not wrong. There is, however, a little bit of common ground to work with. Read: vegetables, a mutual love of everything coconut and a mutual dislike of everything dairy.

That's where this curried cauliflower soup comes in. It's made with a base of cauliflower and coconut milk, so it's super creamy yet 100% dairy free. Carrots and onions add just the right amount of sweetness and the heat level can easily be adjusted to your taste by adding more or less Thai curry paste.

  • 1 large head of cauliflower, including the stem, roughly chopped
  • 3 teaspoons olive oil
  • 1 teaspoon sea salt
  • 1 medium onion, chopped
  • 4 large carrots, chopped
  • 2 tablespoons ginger, chopped
  • 3 garlic cloves, crushed with your knife
  • 1 teaspoon ground turmeric (or a 1/2-inch piece turmeric root, chopped)
  • 4 tablespoons Thai curry paste (see notes)
  • 5 cups stock (I like veggie, but chicken works too)
  • 1 15 ounce can coconut milk
  • Sea salt, to taste
  • Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to garnish

  1. Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
  2. Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30-40 minutes, or until it is soft and dark brown in many spots.
  3. While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
  4. Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you'd like)
  5. Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.
  6. Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.
Make sure to use a good quality curry paste for the best results. Typically the ones you find in regular grocery stores will be spicy but bland. Try hitting up your local Asian market for the best curry pastes. My favorite brands are Mae Jin and Amoy. They can be a little tough to find, but Amazon sometimes carries them.

If eating a plant based diet is important to you make sure to check the labels as the odd brand will contain fish sauce.