Curried Cauliflower Soup with Roasted Tomatoes

By • January 21, 2016 0 Comments

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Author Notes: This vegan Curried Cauliflower Soup is rich with red curry and roasted tomato flavor with a smooth velvety texture. Easy to make and dairy free its perfect for a winter pick me upMaren Epstein

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Makes 7 cups

  • 2 Medium White Onions, large dice
  • 1 1/2 teaspoons Sea Salt
  • 5 cups Cauliflower florets, 1 large or 2 small heads
  • 2 tablespoons Red Thai Curry Paste
  • 2 cups Fire Roasted Tomato, one 14.8oz can
  • 5 cups Low Sodium Vegetable Stock
  • 1 cup Coconut Milk
  • 1 tablespoon Rice Vinegar (optional)
  1. In a one gallon soup pot, heat oil over a low medium flame. Add onion and salt. Sweat until the onion softens to a buttery texture, about 7 min.
  2. Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.
  3. Add Curry Paste and saute until fragrant for about 1-3 min.
  4. Add stock and raise heat to bring to a boil. Once boiling reduce heat to a simmer and allow to cook partially covered for 25 min.
  5. Puree Soup in a blender with Coconut Milk until very smooth.
  6. Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.

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