Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
Adapted from The Southern Vegetarian Cookbook.
*THAI RED CURRY PASTE: I used Thai Kitchen’s red curry paste for this soup, which is vegetarian (some other Thai curry pastes contain shrimp). It’s pretty readily available in grocery stores these days and shouldn’t cost more than a few dollars. Look for it in the Asian food section, near the coconut milk.
**WINE IS OPTIONAL: If you want to skip the wine, just proceed to the next step (add the cauliflower and so forth).
STORAGE SUGGESTIONS: This soup, like most other soups, will keep well for about 4 days in the refrigerator. It should also freeze and defrost well, since it’s dairy-free!