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!

two bowls of curried cauliflower soup with gold spoons in them

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

ingredients for curried cauliflower soup
  • 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.

  • shallots and garlic in a white pot
  • cauliflower and spices in a white pot

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.

  • cauliflower, broth and coconut milk in a pot
  • unblended cauliflower soup in a pot

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.

  • a ladle scooping up a spoonful of cauliflower soup from a white pot
  • two bowls of curried cauliflower soup topped with coconut milk

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

How do you thicken cauliflower soup?

The simplest way to thicken cauliflower soup is by adding more cauliflower. You can also thicken cauliflower soup by adding some white potatoes.

Can I make this soup with frozen cauliflower?

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.

a bowl of curried cauliflower soup topped with crispy chickpeas and cilantro

More soup recipes to try

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a bowl of curried cauliflower soup topped with crispy chickpeas and cilantro

Curried Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

Description

This Curried Cauliflower Soup is luscious, creamy and a delicious vegetarian soup everyone will love!

Ingredients

Units Scale
  • 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

  1. Heat the avocado oil in a large pot on medium heat then add the shallots and garlic and let cook for 2-3 minutes
  2. Add the cauliflower and madras curry and mix everything together, let cook for 1-2 minutes until fragrant. 
  3. 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.) 
  4. Transfer the soup in small batches to a blender, and blend until creamy and smooth.
  5. Season with salt and pepper to your taste.
  6. (Optionally top with roasted chickpeas.) 

Notes

Store leftovers in the fridge for up to 5 days or in the freezer for 3 months. 

Nutrition

  • Serving Size: 1/4th of the recipe
  • Calories: 180
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 5.5g
  • Protein: 8g