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

Curried Cauliflower Soup

  • 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


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


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.
  • 45 tsp madras curry powder
  • 1 litre of vegetable broth
  • 1 cup coconut milk (full-fat from a can)
  • salt & pepper to taste


  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.) 


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


  • 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

Keywords: curried cauliflower soup, coconut cauliflower soup, vegan cauliflower soup