Vegan Red Curry Cauliflower Soup
This vegan cauliflower soup is creamy and flavourful, along with being low-carb. It is naturally gluten-free, oil-free and low-carb. Easy to make and ready in just 45 minutes!
Ingredients
Method
- In a large pot, saute the sliced onions in 3-4 tbsp vegetable broth until soft. Add the sliced garlic and cook for 1-2 minutes until fragrant.
- Add 4 tbsp red curry paste, cauliflower florets, ½ cup red lentils, 1 ½ cups water, 4 cups vegetable broth, ½ tsp salt, and ½ tsp black pepper to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let it cook for 15-20 minutes or until the cauliflower and red lentils are tender, stirring occasionally.
- Transfer the soup to a large high-powered blender cup and then blend it on high until the soup is completely smooth. You may need to work in batches depending on how large your blender cup is.
- Pour the blended soup back into the pot and stir in the coconut milk over medium heat. Add 3 tbsp lemon juice and stir it in. Garnish with chives before serving.
- 4 tbsp of curry paste gives this recipe a spicy kick. If you don't like spicy food, start with 2 tbsp of curry paste and taste it before you add the last 2 tbsp. You can always add more, but you can't take it away.
- Don't discard the green cauliflower leaves! You can dice the leaves and add them to another recipe. The leaves are 100% edible and taste just like cauliflower.
- Use canned coconut milk (not coconut milk from a carton) to make the soup extra thick and creamy.
- Store the leftover vegan cauliflower soup in an airtight container in the fridge for 4-5 days or freeze it for a future meal.
