Creamy Thai-Spiced Coconut Cauliflower Soup (GF + Vegan)

coconut cauliflower thai soup gluten free vegan

In the thick of holiday season (eating), detox with this creamy warm soup!

I don't know about you, but every since Thanksgiving I've been feeling a little... puffed. So many apps. Extra courses. Riiiiiich desserts. Not to mention the extra cocktails that come with being "festive!" I figured there's no time like the present (which happened to be a Sunday at home - first one in recent memory) to do a little detoxing with a clean and flavorful veggie soup. Beyond this little gem being naturally healthy, it is creamy (without any dairy), rich (not to the point of unbuttoning your pants) and can even made vegan by using vegetable broth instead of chicken. Adjust your spice level by adding more or less sriarcha and make the toppings your own. Now go and depuff!

Creamy Thai-Spiced Coconut Cauliflower Soup (GF + Vegan)

Prep Time: 30 mins | Cook Time: 15 mins | Serves 4+

  • 1 head cauliflower, chopped into small florets (large stems removed)
  • 1 medium yellow onion, diced
  • 1-2 garlic cloves, minced
  • 3 tbsp. Thai red curry paste (I use Thai Kitchen brand)
  • 1 lemon, zested and halved 
  • 2-4 tsp. sriarcha (depending on desired spice level) 
  • 2 tbsp. rice wine vinegar (can subst. white wine vinegar)
  • 2 cups low-sodium vegetable or chicken broth 
  • 1 14-oz. can coconut milk (can use light or full fat variety)
  • olive oil 
  • salt + pepper
optional toppings
  • chopped green onions or chives
  • chopped cilantro
  • jalapenos 
  • crispy shallots (recipe below)
The Steps
  1. Roast the cauliflower: Turn your oven to 400 degrees to preheat. Place chopped cauliflower on a sheet pan and drizzle with olive oil. Toss to coat and season with salt and pepper. Roast florets for 25-30 minutes, being sure to toss them midway through for even roasting. When florets have golden flecks, remove and set aside. 

  2. Start the soup: In a large Dutch oven or heavy-bottomed pot, warm 1-2 tbsp. of olive oil. Add in diced yellow onion and let cook for about 5 minutes. Add in garlic to cook for 30 seconds, and then add in red curry paste and zest from the whole lemon, along with 2-4 teaspoons of sriarcha depending on spice level. Add in the juice from 1/2 a lemon and vinegar and lower heat. 

  3. Add in roasted cauliflower: Once the cauliflower has roasted, reserve about a tbsp. of florets per bowl  you plan to serve in, and then add the rest to your pot along with the chicken broth and coconut milk. Bring everything to a boil and then remove from heat. 

  4. Smooth out your soup: Using either an immersion blender or transferring small batches to your blender, smooth out soup to desired consistency. If using your blender, be sure to hold down the top tightly as you blend to trap in steam. Taste again to see if it needs any more salt or pepper before serving into bowls.

  5. Top it off: Top each bowl of soup with a little of the reserved cauliflower florets, along with any of the desired toppings listed above. To make the crispy shallots (shown in picture), heat 1 tbsp. of olive oil along with 1 tbsp. of sesame oil over medium heat and add 1 sliced shallot. Cook for 3-5 minutes until strands are toasted but not blackened. 

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!



  1. This looks so yummy!


  2. Nice guide. it is very easy to follow. I try to make this. Thanks for sharing.

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  3. Cay K you did it again. This is such a rich a comforting soup, The perfect little hug when you are feeling a bit under the weather and its dreary outside. It's bursting with flavor and the Sriracha adds the perfect heat to warm you upside. The best part about this soup is that you feel like it's decadent and you're cheating your diet but your not!! I'll definitely make this again. XOXO

  4. Great recipe. Added some celery whilst it was simmering and took it out before blending the soup.


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