Curried Cauliflower Soup

Curried Cauliflower Soup: a cozy, flavor-packed bowl made with air-fried cauliflower, Thai red curry paste, and silky coconut milk. Blending only half gives you creamy and chunky in the same bowl, with hits of lemon zest, vinegar, and wine to brighten each spoonful. It's comforting, complex, and comes together in under 40 minutes.

Why You'll Love Curried Cauliflower Soup

Roasting the cauliflower adds depth and sweetness, while Thai red curry brings heat and aromatics. Blending only half the soup means you get a rich, velvety texture without losing all the bite, and the lemon zest, rice vinegar, and wine cut through the coconut milk's richness at the end.

Tips and Tricks

• Only blend half: This gives you that creamy texture without turning the whole thing into purée.
• Air fryer is key: Roasting the cauliflower until golden adds smoky, nutty depth.
• Use fresh aromatics: Lemon zest and rice vinegar lift the richness of the coconut milk.

Variations

• Add ginger: Toss in a few slices of fresh ginger with the onion for even more warmth.
• Use sweet potato: Swap half the cauliflower for diced sweet potato or butternut squash.
• Make it spicy: Add chili flakes, a drizzle of chili crisp, or top with sliced jalapeño.

Substitutions

• No air fryer? Roast the cauliflower in a 425°F oven until golden brown, 20-25 minutes.
• No wine? Use a splash of apple cider vinegar plus water to deglaze the pot.
• No coconut milk? Use cashew cream, oat milk, or full-fat dairy if preferred.

Best Served With

• Toasted naan or warm sourdough bread
• Steamed jasmine rice
• Simple arugula salad with lemon vinaigrette
• Chili crisp and extra chopped chives on top

How to Store Leftovers

• Let the soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of broth or water to loosen if needed.

Common Questions

Curried Cauliflower Soup

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Creamy, comforting, and full of bold Thai flavor, this cauliflower soup gets a roasted boost from the air fryer and balances rich coconut milk with acid and spice. The half-blend technique gives it body without losing texture.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Soup

Cuisine: Californian, Southeast Asian

Calories: 66

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 Large head cauliflower broken into small florets, stems chopped
• Extra virgin olive oil to taste
• 1 Medium onion diced
• 3 tablespoon Thai red curry paste
• ½ teaspoon lemon zest
• ½ cup unoaked white wine such as Sauvignon Blanc or Pinot Grigio
• 1 ½ cups vegetable broth or stock
• 1 can light coconut milk
• ½ teaspoon sugar
• 3 teaspoon rice vinegar
• Salt and freshly ground black pepper to taste
• ¼ cup chives chopped

Equipment

• Air Fryer
• Heavy-bottomed pot
• Blender or immersion blender

Method

 

1. Preheat air fryer to 400°F. Toss cauliflower florets with olive oil and air fry in a single layer until golden and crisp on the edges, about 10-12 minutes.
2. In a heavy-bottomed pot over medium heat, add a drizzle of olive oil until shimmering. Add diced onion, season with salt, and cook until translucent, about 3 minutes.
3. Stir in Thai red curry paste and lemon zest. Cook for 30 seconds to bloom the spices.
4. Increase heat to medium-high and add white wine. Stir frequently, cooking until the wine is mostly evaporated.
5. Add roasted cauliflower, vegetable broth, coconut milk, and sugar. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
6. Remove from heat. Transfer half the soup to a blender and blend until smooth. Return blended soup to the pot and stir to combine.
7. Season to taste with rice vinegar, salt, and black pepper.
8. Ladle into bowls and garnish with chopped chives.

Nutrition

Calories: 66kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1mgPotassium: 33mgFiber: 2gSugar: 5gVitamin A: 7523IUVitamin C: 11mgCalcium: 74mgIron: 1mg

Notes

Storage: Keeps in an airtight container in the fridge for 4-5 days, and freezes well for up to 3 months, though the texture is best after a quick blend once thawed. Reheat gently on the stovetop over low heat to keep the coconut milk from splitting.

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