a bowl of curried coconut cauliflower soup with a gold spoon in it

Curried Coconut Cauliflower Soup

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Appetizer/Main
  • Method: Cook
  • Cuisine: Indian


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




  1. 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
  2. Add the cauliflower and madrass curry and mix everything together, letting 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 20 minutes or until the cauliflower is tender. (You can poke it 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.) 


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. 


  • 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