20 minute red curry vegetable soup

A twist on traditional vegetable soups – perfect for autumn!

Ever since I made this fantastic shrimp curry a few weeks ago, I’ve been craving the gentle heat and fantastic flavour that red curry paste brings to any dish. After scooping up some impossibly fresh cauliflower at a Farmers’ Market the other day, I was eager to see how well it married with the curry flavour. Good news – it’s a match! You could easily play around with different vegetables in this soup, making it a great ‘clean out the fridge’ kind of dish. It takes just 20 minutes from start to finish but you could shave off a little time by prepping all the vegetables the night before. I have eaten this soup with and without rice in the bottom of the bowl and while it’s delicious both ways, the addition of hot, cooked rice definitely makes the meal a little more substantial. If you’re not into rice, cooked quinoa, farro, cracked wheat or barley would all be good substitutes.

autumn cauliflower soup with red curry paste


  • 1 tablespoon (15 mL) canola oil
  • 1 small onion, chopped (about 1/2 cup/125 mL)
  • 1 clove garlic, minced
  • 1 cup (250 mL) thinly sliced sweet potato
  • 1 1/4 cups cauliflower florets
  • 2 teaspoons (10 mL) freshly grated ginger root
  • 1 – 2 teaspoons (5 – 10 mL) Thai red curry paste (or more, to taste)
  • 1 can (14.5 oz/400 mL) coconut milk*
  • 1 cup (250 mL) halved snap peas (strings removed)
  • 1/2 cup (125 mL) chopped sweet red pepper
  • 1/2 teaspoon (2.5 mL) coarse kosher salt
  • chopped fresh coriander leaves (garnish)
  • lime wedges (garnish)
  • optional: 1 cup (250 mL) hot cooked rice, to serve

*Or use one 50 gram packet of powdered coconut milk dissolved in 1  1/2 cups (375 mL) hot water.


  • Put oil in a large, broad pan placed over medium heat. Add the onion, garlic and sweet potato and sauté, stirring often, for 4 minutes, until sweet potato is beginning to soften.
  • Add the cauliflower and ginger and cook, stirring constantly, for 1 minute.
  • Add the curry paste and coconut milk and cook, stirring continuously, until curry paste is completely dissolved, for 2 – 3 minutes.
  • Add the snap peas, red pepper and salt. Stir, reduce heat until mixture is just simmering and cover pot. Let cook 2 – 3 minutes until cauliflower is tender.
  • Taste and adjust curry powder and/or salt to suit your tastes.
  • Ladle soup into warm bowls (put rice in the bottom of each bowl first if you want to make the dish a bit more filling). Top with coriander leaves and large lime wedges.

Makes 2 generous servings.

quick red curry vegetable soup

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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