A velvety soup made with curry-spiced cauliflower, broth and coconut milk. It’s based on cauliflower pureed with coconut milk. Garnish your bowl with spicy green herb sauce and yogurt.

A bowl of curried cauliflower soup with cauliflower chunks and a green pesto sauce.

This creamy cauliflower soup is spiked with a good dose of golden curry seasoning, and not only warms you up, but it feels good to eat, inside and out.

The beauty of this soup is not just the incredible color, but how totally rich and satisfying it is. The recipe falls comfortably within the spectrum of vegetarian/vegan cooking, with the added bonus that it’s simply delicious!

Three bowls of coconut milk cauliflower soup, topped with a swirl of green herb oil, sit on a folded gray napkin beside a small dish of seeds and two ornate silver spoons on a marble surface.

Recipe ingredients

  • Cauliflower: You can sse fresh or frozen cauliflower florets.
  • Spices: Curry powder, cumin and cayenne add flavor and color to the soup base.
  • Coconut milk: The magic here is you’ll get a creamy bowl of soup, without using dairy.
  • Potato: With the addition of a small potato and the creamy coconut milk, the texture of the soup turns out wonderfully silky.

The soup tastes wonderful topped with a few spoonfuls of my fresh herb sauce, to add a hit of vibrant acidity and fresh, bright herbal flavors to contrast with the creamy texture of the soup.

5 from 2 ratings

Curry-Spiced Coconut Milk Cauliflower Soup

Karen Tedesco
A velvety soup made with curry-spiced cauliflower, broth and coconut milk. It's based on cauliflower pureed with coconut milk. Garnish your bowl with spicy green herb sauce and yogurt.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 2 tablespoons (30 ml) olive oil
  • 1 thinly sliced onion
  • 1½ teaspoons curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 head (1350 g) cauliflower, sliced into florets, (1 ½ pounds)
  • ½ cup peeled raw potato, cut into chunks, yellow or Russet
  • 4 cups (1.18 l) vegetable broth
  • 1 15-ounce can (426 g) full-fat coconut milk, (not light)
  • Salt and freshly ground black pepper

Garnish ideas

  • Chopped cilantro
  • Green herb sauce, or prepared pesto sauce
  • ½ cup (125 g) whole milk or plant-based yogurt
  • Toasted sesame seeds

Instructions
 

  1. In a large pot, cook the 1 thinly sliced onion in 2 tablespoons olive oil over medium heat until softened. Stir 1½ teaspoons curry powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper and cook for a few seconds to bloom the spices in the oil.
  2. Add 1 head cauliflower, sliced into florets and ½ cup peeled raw potato, cut into chunks. Stir the vegetables together, and cook for a minute or two.
  3. Add 4 cups vegetable broth, 1 15-ounce can full-fat coconut milk, 2 teaspoons salt and black pepper to taste. Bring to a simmer, then lower the heat and partially cover the pan. Cook 20 minutes, or until the vegetables are tender when poked with a fork.
  4. Let the mixture cool slightly. Scoop out and reserve 1 cup cauliflower florets, then puree the rest of the soup in a blender in 2 or 3 batches, or directly in the pot with an immersion blender. You can add more liquid if necessary if it seems too thick. Stir in the reserved cauliflower florets.
  5. To serve, ladle into bowls and top with your desired garnishes.

Notes

  • The soup keeps in the refrigerator 3-5 days, and in the freezer for 1 month

Nutrition per serving

Calories: 109kcal Carbohydrates: 13g Protein: 3g Fat: 6g Sodium: 667mg Fiber: 3g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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