This easy curried vegan cauliflower soup uses non dairy coconut milk to get its creamy texture. Roasting the cauliflower florets gives the soup tons of great vegetable flavor in addition to the spicy red curry paste.
Inspired by
Cookie and Kate.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
If you’re using an authentic Thai curry paste and not one produced for American palates (like Thai Kitchen), you may want to start with just a tablespoon. I used 2 and it was very spicy. If you like spice and are using a paste not bought from an Asian market, 2 will probably be a good amount.