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Indulge yourself in this dreamy and creamy curried coconut cauliflower soup. It’s a quick and simple recipe to make that is naturally vegan and gluten-free. Top this soup off with some roasted chickpeas for some extra protein and crunch!
This recipe for Curried Coconut Cauliflower Soup is made with just 8 simple ingredients but is packed with flavour.
One thing I particularly love about this soup is how creamy it is. The combination of cauliflower and coconut milk blended together creates a super-rich and luscious soup that is absolutely delicious on its own, or topped off with some roasted chickpeas for some extra crunch!
Why you’ll love this recipe
- Packed full of flavour. This soup is a little different than most typical soups you may have tried, so it’s a nice change that is packed with bold and vibrant flavours.
- Creamy and dairy-free.The combination of cauliflower and coconut milk makes for a super luscious and creamy soup that is completely dairy-free, vegan and gluten-free.
- Freezer-friendly. This soup not only freezes well but would be great to make up for meal prep!
- 30-minute recipe. When you’re short on time but want a delicious soup this recipe is for you! It’s ready from start to finish in just 30 minutes.
Does cauliflower thicken soup?
Yes! Cauliflower is a great low-carb vegetable to use in soups to make them thick and creamy. Depending on how thick you like your soup, you can add more or less cauliflower to it.
For this recipe, I use an average size head of cauliflower.
Curried Cauliflower Soup ingredients
- Cauliflower: this recipe is made with one medium-sized head of cauliflower.
- Shallots: these give the soup a subtle buttery taste compared to using regular onion, but you can also use a regular yellow cooking onion if you have that on hand.
- Garlic: fresh garlic in this recipe is an important ingredient to add flavour to the soup.
- Spices: a combination of madras curry powder, salt and pepper.
- Coconut milk: for a creamy soup use full-fat coconut milk from a can.
- Vegetable broth: any vegetable broth or stock you love.
How to make Curried Coconut Cauliflower Soup
Step 1
Heat the oil in a pot then add the onions and garlic letting them cook down for 2-3 minutes. Then add the cauliflower and spices and mix everything together.
Step 2
Add the vegetable broth and coconut milk and bring the mixture to a light boil, then reduce the heat to low and cover and let simmer for 15-20 minutes or until the cauliflower florets feel tender.
Step 3
Use an immersion blender or a regular blender to blend the soup until smooth and creamy. Serve the soup as is, or top it with some more coconut cream creating a swirl on top of the soup. You can also optionally top off this soup with fresh herbs or some roasted chickpeas to add another texture.
How to store and freeze
Fridge: store the soup in a large air-tight container in the fridge for up to 5 days. Reheat the soup in a pot on the stove or in the microwave.
Freezer: let the soup cool and then transfer it to a freezer-safe container. Freeze for up to 3 months. To defrost the soup let it thaw on the countertop.
Tips for making this recipe perfectly
- Let the shallots and garlic cook down. Make sure to give the shallots and garlic a good 2-3 minutes to cook before adding the cauliflower. This will help build up flavour for the soup.
- Use full-fat coconut milk. Don’t use a carton of coconut milk that is diluted with water and other ingredients. Full-fat coconut milk from a can is what will give this soup a delicious and creamy texture.
- Taste and adjust seasoning if needed. Some brands of curry powder can be milder in flavour than others, so made sure to taste the soup and adjust the seasoning if needed.
Cauliflower soup FAQ
The simplest way to thicken cauliflower soup is by adding more cauliflower. You can also thicken cauliflower soup by adding some white potatoes.
Yes. If you want to make this recipe with frozen cauliflower use 6 cups of frozen cauliflower florets and add them directly to the pot.
More soup recipes to try
- Curried Butternut Squash Sweet Potato Soup
- Golden Chickpea Soup
- Roasted Sweet Potato Cinnamon Soup
- Instant Pot Butternut Squash Soup
- Creamy Vegan Tomato Soup
- Red Lentil Soup
If you tried this Curried Cauliflower Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Curried Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Cook
- Cuisine: Indian
- Diet: Vegan
Description
This Curried Cauliflower Soup is luscious, creamy and a delicious vegetarian soup everyone will love!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 3 shallots, chopped (can sub 1 medium onion, chopped)
- 3 garlic cloves, chopped
- 1 medium head of cauliflower, cut into florets and stem removed.
- 4–5 tsp madras curry powder
- 1 litre of vegetable broth
- 1 cup coconut milk (full-fat from a can)
- salt & pepper to taste
Instructions
- Heat the avocado oil in a large pot on medium heat then add the shallots and garlic and let cook for 2-3 minutes
- Add the cauliflower and madras curry and mix everything together, let cook for 1-2 minutes until fragrant.
- Add the vegetable broth and coconut milk to the pot and bring to a boil, then cover and let simmer for 15-20 minutes or until the cauliflower is tender. (You can poke the cauliflower with a fork to check.)
- Transfer the soup in small batches to a blender, and blend until creamy and smooth.
- Season with salt and pepper to your taste.
- (Optionally top with roasted chickpeas.)
Notes
Store leftovers in the fridge for up to 5 days or in the freezer for 3 months.
This was soooo delicious cozy comfort food
Glad you enjoyed it!
Very easy versatile soup. I roasted the cauliflower first and added a small potato. I served it at a family dinner and everyone wanted the recipe!
Made this last night, along with the roasted chickpeas – a new favorite snack, methinks!! The soup was delicious, and the kids liked it, too!! Used a stick blender instead of a regular blender; safer that way than trying to pour hot soup, I find. Thanks for a great recipe!!
I love the way you styled this soup, Jess! It’s so inviting yet elegant at the same time. Also love how simple the ingredients are. I am sure it’s extra delicious with roasted cauliflower – I love how it gets browned and caramelized in the oven!
Thanks so much Nisha!
love this soup, mixed the coli flower with broccoli,used almond milk and follow your recipe, it was great( I used what I had in the fridge)
Thanks so much for the review Marcy! So glad you enjoyed the recipe 🙂
Just made this soup! Certainly packs a punch with the flavour! Definitely spicier than expected but GOOD
Hi Fiona, thank you for the review! I’m glad to hear you enjoyed the recipe 🙂
What a great recipe you have there Jess! Love curries and curried soups are up there on my top list too!
You’re absolutely right about the self-care. We all need to take a step back from now and again and concentrate on what really matters. PS And I’m not going to lie, it feels amazing not having to style your dinner for the camera every time!! xxx
Hi Tania,
Thank you so much! And gosh I couldn’t agree more! Sometimes just taking time for yourself or making some “ugly” food is just what you need!
I agree–there are times when you have to take a step back from spending so much time in the kitchen! It’s wonderful to create recipes time to time, but other priorities come first! I think that constantly cooking takes away appreciation from being truly creative as well. Sounds weird, but if you constantly go at something, you lose excitement in doing it!
Anyhow, this soup looks amazing! The roasted chickpeas are probably wonderful in it too, so I’d have to make them as well!
Really awesome to hear your perspective Cassie! I totally agree that it can be tough to be creative sometimes when you don’t have the time and space to let your mind rest sometimes! I hope you like the soup. I’ve been eating my batch of it all week 🙂