Creamy Curried Cauliflower Soup

soupRecently, my friend Gretchen had a few of us girls and the kids over for a late afternoon play date. Amongst drinks, appetizers and laughs, she asked if we were ready to eat. Not knowing that we adults were going to be the benefactor of one of Gretchen’s fabulous meals, I quickly nodded, “Yes!” She went to the kitchen and started to ladle up some soup–and when I say “some soup,” I should say “beautiful, glorious, divine soup,” because indeed, that’s what it was. Taken from the website Cookie and Kate, this soup is pure heaven. Throw all the ingredients into your Vitamix, and you have a one “pot” meal. Easy, breezy, DELICIOUS!

Serves 4


  • 1 large head of cauliflower, broken into small florets, stems chopped
  • ¼ cup melted coconut oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
  • 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
  • ½ cup white wine (like Pinot Grigio)*
  • 1½ cups vegetable broth or stock
  • 1 can (14 ounces) light coconut milk
  • ½ teaspoon sugar
  • 1 tablespoon rice vinegar
  • sea salt and freshly ground black pepper
  • ¼ cup chopped green onions/chives
  • 1 tablespoon chopped fresh basil
  • thinly sliced hot peppers (optional, not shown)


  • Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the caulifower are golden brown, about 25 to 30 minutes.
  • In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

(Alex’s note: From here, I took the onion mix from above, and put it in the Vitamix. I then added the below to the Vitamix, and blended until smooth. You can leave your Vitamix on for seven minutes (or until you see steam), and it will get hot enough to serve–no need to dirty a second pan!)

  • Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
  • Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

To see the original recipe, click here.

(Don’t have a Vitamix? Click here to get your own Vitamix 5200!)

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