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 up —Maren Epstein
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Ingredients
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2
Medium White Onions, large dice
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1 1/2 teaspoons
Sea Salt
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5 cups
Cauliflower florets, 1 large or 2 small heads
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2 tablespoons
Red Thai Curry Paste
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2 cups
Fire Roasted Tomato, one 14.8oz can
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5 cups
Low Sodium Vegetable Stock
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1 cup
Coconut Milk
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1 tablespoon
Rice Vinegar (optional)
Directions
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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.
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Add the Cauliflower and Roasted Tomatoes, saute over medium flame for 5 min.
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Add Curry Paste and saute until fragrant for about 1-3 min.
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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.
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Puree Soup in a blender with Coconut Milk until very smooth.
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Return the soup to the pot, reheat, stir in Rice Vinegar, and adjust seasonings with salt and pepper.
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