Creamy Vegan Cauliflower Coconut Soup
Creamy Vegan Cauliflower Coconut Soup
Ingredients
For the Soup
- 2 tablespoons coconut oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 head cauliflower, medium, cut into florets
- 4 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 ounce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and grated fresh ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the red curry paste and cook for 1 to 2 minutes, stirring constantly, to toast the spices and deepen their flavor.
⏱️ 2 min
- 4
Add the cauliflower florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the cauliflower is very tender.
⏱️ 20 min
- 5
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If blending in batches, be sure to vent the blender lid to allow steam to escape and prevent pressure buildup.
⏱️ 5 min
- 6
Return the blended soup to the pot (if using a standard blender). Stir in the full-fat coconut milk, fresh lime juice, granulated sugar, salt, and black pepper. Heat gently over low heat until warmed through, but do not boil.
⏱️ 5 min
- 7
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and a sprinkle of red pepper flakes, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Vegan Cauliflower Coconut Soup
Ingredients
For the Soup
- 2 tablespoons coconut oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 head cauliflower, medium, cut into florets
- 4 cups vegetable broth
- 1 can full-fat coconut milk, 13.5 ounce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and grated fresh ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the red curry paste and cook for 1 to 2 minutes, stirring constantly, to toast the spices and deepen their flavor.
⏱️ 2 min - 4
Add the cauliflower florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the cauliflower is very tender.
⏱️ 20 min - 5
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If blending in batches, be sure to vent the blender lid to allow steam to escape and prevent pressure buildup.
⏱️ 5 min - 6
Return the blended soup to the pot (if using a standard blender). Stir in the full-fat coconut milk, fresh lime juice, granulated sugar, salt, and black pepper. Heat gently over low heat until warmed through, but do not boil.
⏱️ 5 min - 7
Taste and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and a sprinkle of red pepper flakes, if desired, before serving.
⏱️ 2 min