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 is an old recipe from the blog that has been updated to make it even better!
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
- 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.
- The combination of cauliflower and coconut milk makes for a super luscious and creamy soup.
- This soup freezes well and is great for meal prep.
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.
How to make Curried Coconut Cauliflower Soup
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 before adding the broth and coconut milk and bringing the soup to a boil.
Reduce the heat to low and cover and let simmer for 20 minutes or until the cauliflower florets feel tender. Then transfer to a blender and blend until smooth and creamy.
Serve the soup as is, or top 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.
Tips for making this recipe perfectly
- Let the onions and garlic cook down in the pan until translucent so they create a nice bold flavour in the soup.
- Use full-fat coconut milk from a can in this recipe for a really rich and creamy finished soup.
- Make sure to taste the soup and adjust seasoning if needed. Some brands of soup broth can be saltier or more flavourful than others.
More soup recipes to try
If you tried this Curried Coconut 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!
Print
Curried Coconut Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer/Main
- Method: Cook
- Cuisine: Indian
Description
This Curried Coconut Cauliflower Soup is luscious, creamy and a delicious vegetarian soup everyone will love!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 medium head of cauliflower, cut into florets and stem removed.
- 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-high heat then add the onions and garlic and let cook for 2-3 mintues
- Add the cauliflower and madrass curry and mix everything together, letting 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 20 minutes or until the cauliflower is tender. (You can poke it 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
This recipe is best with full-fat coconut milk from a can.
You can also make this recipe with roasted cauliflower. I’ve tried it both ways and both are delicious.
This soup freezes well.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 13g
- Fiber: 5.5g
- Protein: 8g
Keywords: vegan cauliflower soup recipe, soup with coconut milk
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
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 🙂