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Red Curry Cauliflower Soup

Red Curry Cauliflower Soup

I could eat my weight in cauliflower and in red curry cauliflower soup.  I like it steamed, roasted, pureed into mashers, served raw with pesto or Bagna Cauda and in soup.  Who knew this opaque and not terribly attractive veggie could light my culinary fire?

I think it has to be in the top five of my favorite veggies.  Cauliflower is versatile, affordable, nutritious and relatively painless to prepare, just like this Red Curry Cauliflower Soup. 

Red Curry Cauliflower Soup // Karista's Kitchen

This soup couldn’t be easier.  It also holds well in the frig for up to three days, as well as in the freezer for up to two months.  I love pairing this soup with a seasonal chopped salad and crusty bread or Naan for dipping.

I also serve this soup as a starter for a dinner party or a light lunch with an Asian chicken salad.  And of course, you can dine on a bowl of this soup a la carte with your favorite glass of wine.

Delicious Wishes and Loads of Love,


Red Curry Cauliflower Soup

Serving Size: 2-4

Red Curry Cauliflower Soup


  • 2 tablespoons coconut oil or extra virgin olive oil
  • 1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
  • 1 large yellow onion, diced
  • 3-4 cloves garlic, finely diced
  • 1 stick lemongrass, halved vertically
  • 1 teaspoon grated fresh ginger
  • 1 handful cilantro, chopped
  • 1 14oz can coconut milk (not light)
  • 2 cups vegetable broth
  • 1 ½ tablespoons Thai red curry paste
  • ½ teaspoon turmeric
  • Squeeze of lime juice to taste
  • Season with salt and pepper to taste


  • In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until translucent. Then add the garlic, chopped cauliflower, lemongrass, fresh ginger, cilantro and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft.
  • Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
  • With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree. Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
  • Season with salt and pepper and then add a squeeze or two of lime juice to taste.
  • Garnish with sliced green onions or fresh cilantro.
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  • Reply
    Bam's Kitchen
    October 15, 2014 at 12:00 am

    Beautiful soup and love those flavours. I think I would want a big piece of naan bread to dip into this lovely comforting soup. Except for the cauliflower, I have everything in my refrigerator/pantry to make this dish. You know my boys are not big cauliflower fans but if I served it like this they might not even know…shhh… It is our little secret. I bet it is even better the next day. Take care, BAM

    • Reply
      October 15, 2014 at 10:38 am

      Thank you BAM! I had a client once that would not touch cauliflower… except for this recipes and cauliflower mashers. He cracked me up!

  • Reply
    October 15, 2014 at 1:44 am

    Perfect for the weather we’re having here Karista -it’s awful! Rain, Wind. Pah.

    • Reply
      October 15, 2014 at 10:40 am

      We’re having the same weather here! Stormy, windy and lots of rain. Which is typical for the Pacific Northwest but I was hoping for a little less rain.

  • Reply
    Cauliflower Soup for YOU!
    October 15, 2014 at 10:09 am

    […] Page 2: Get the recipe for Red Curry Cauliflower Soup | Karistas Kitchen […]

  • Reply
    October 17, 2014 at 9:09 am

    This soup looks so great, Karista! I also love cauliflower – ate a lot of it growing up because we’d grow it, and still do now! Even my dad, who is a famous vegetable-phobe 🙂 loves cauliflower every which way!

    • Reply
      October 19, 2014 at 10:45 am

      That’s so funny Ksenia that your Dad doesn’t like veggies but loves cauliflower. I’m a huge cauliflower fan and honestly, one of my fave ways to eat it is simply roasted with olive oil salt and pepper. 🙂 And this soup of course.

  • Reply
    October 20, 2014 at 12:23 am

    After seeing these delicious snaps and dreaming about those beautiful flavours, I’m sure I could eat my weight in cauliflower too. Looks heavenly Karista!

    • Reply
      October 20, 2014 at 12:11 pm

      🙂 Thank you Alli! It’s so perfect for this time of year, our Autumn… but it feels like winter today.

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