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Coconut Curried Cauliflower Soup

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This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich, creamy, and dairy-free.

| vegan + paleo + Whole30 |

A bowl of Coconut Curried Cauliflower Soup with a spoon, some limes, and chili peppers on the side.

Okay, so I have some big stuff I need to tell you about today!

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First of all: this soup. This curried cauliflower soup. Guys, it's kinda ridiculous, in the best possible way, of course. It's all warm and creamy and Thai flavor-y dreamy. If you like Thai curries, you will love this.

For a while now I've wanted to share with you some dinner recipes that are both paleo and vegan. I know what you must be thinking, “Hey Kristen, paleo and vegan are like the OPPOSITE things!” Trust me, you're not wrong. There is, however, a little bit of common ground to work with. Read: vegetables, a mutual love of everything coconut and a mutual dislike of everything dairy.

That's where this curried cauliflower soup comes in. It's made with a base of cauliflower and coconut milk, so it's super creamy yet 100% dairy free. Carrots and onions add just the right amount of sweetness and the heat level can easily be adjusted to your taste by adding more or less Thai curry paste.

If it's already too hot where you are (you lucky devil you!), then you can always serve this soup cold. I like to thin it out a little more when serving it cold, but even as is it is still very good.

This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich and creamy as well as dairy-free and vegan. It's super easy to make and is naturally paleo + Whole30 compliant, too.  | theendlessmeal.com

The second thing I need to tell you about: I'm famous! Hehehe well, in a teeny tiny kinda way.

My friend Kathy (who was actually my landlord until my handsome man and I bought our apartment from her a little while back) just opened a wicked new online clothing store called Harvey Charles Apparel. It's a gender-neutral store that seeks to “utilize fashion as an expression of fluidity found in gender, sexuality and being.” How cool is that?!!

If you're wondering how the heck a clothing store makes me famous, you have to check out the video on their website. It's a super fun video with a catchy tune. Look for me at the very beginning and near the very end! (Update: I'm so sad that the store and the video are no longer.)

This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich and creamy as well as dairy-free and vegan. It's super easy to make and is naturally paleo + Whole30 compliant, too.  | theendlessmeal.com

Since first making this soup a few years ago, it's become a staple around our house. It's one of those feel good meals that we always crave.

It's also ridiculously easy to make and it freezes very well. Make a big batch and freeze some in resealable plastic bags for a quick and easy lunch or dinner. You'll be so happy you did!

Your Coconut Curried Cauliflower Soup Game Plan

♡   Roughly chop some cauliflower, toss it in oil and salt, and put it in your oven. Don't even wait for the oven to preheat, it can do that while the cauliflower starts to cook.

♡    Cook the onions, carrots, and garlic then add the spices to the pot. Deglaze the pan with a little stock. Add the rest of the stock then walk away until the cauliflower finishes roasting. I'd pour myself a glass of wine. Just sayin'.

♡    Add the cauliflower to the pot and puree the soup until it is creamy. Add the coconut milk and season with some sea salt.

♡    Pour yourself another glass of wine then sit down to dinner!

This pretty Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with coconut milk so it is rich and creamy as well as dairy-free and vegan. It's super easy to make and is naturally paleo + Whole30 compliant, too.  | theendlessmeal.com

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Coconut Curried Cauliflower Soup

★★★★★ 4.9 from 16 reviews
  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 10 cups
  • Category: Soup
  • Cuisine: Thai
Print Recipe

Description

This Thai-style curried cauliflower soup is made with coconut milk for a delicious and 100% vegan + paleo dish. It's easy to make, tasty and healthy too.

Ingredients

  • 1 large head of cauliflower, including the stem, roughly chopped
  • 3 teaspoons olive oil
  • 1 teaspoon sea salt
  • 1 medium onion, chopped
  • 4 large carrots, chopped
  • 2 tablespoons ginger, chopped
  • 3 garlic cloves, crushed with your knife
  • 1 teaspoon ground turmeric (or a 1/2-inch piece turmeric root, chopped)
  • 1-4 tablespoons Thai curry paste (see notes)
  • 5 cups stock (I like veggie, but chicken works too)
  • 1 – 15 ounce can coconut milk
  • Sea salt, to taste
  • Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to garnish

Instructions

  1. Preheat the oven to 420 degrees. Line a baking sheet with parchment paper.
  2. Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30-40 minutes, or until it is soft and dark brown in many spots.
  3. While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
  4. Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you'd like)
  5. Using an immersion blender (or, working in small batches, use a regular blender) blend the soup until it is very smooth. Add the coconut milk and season to taste with sea salt.
  6. Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.

Notes

Make sure to use a good quality curry paste for the best results. Typically the ones you find in regular grocery stores will be spicy but bland. Try hitting up your local Asian market for the best curry pastes. My favorite brands are Mae Jin and Amoy. They can be a little tough to find, but Amazon sometimes carries them.

If eating a plant based diet is important to you make sure to check the labels as the odd brand will contain fish sauce.

If you're following theWhole30 Program, make sure to read the labels on the fish sauce and the curry paste as some contain sugar

 

 

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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Comments

  1. Making this for the second time. The only way I’ll eat vegetables is in a soup or smoothie. Thank you so much for this recipe. It’s so delicious and filling. Just starting out on my vegan journey and this soup helps tremendously.

    Reply

  4. This looks lovely and I fancy trying. I ordinarily have cartons of coconut milk (for my oats in the morning and cups of tea). Do you think that would work in this recipe? As I know coconut milk from a carton is different to that from a can.

    ★★★★★

    Reply

    • You could use the boxed version but it would have a much lighter feel to it. I really like using canned coconut the higher fat content makes the soup really creamy. The boxed version would probably leave it a bit watery. Hope that helps!

      Reply

  7. This sounds amazing! Do you think this could be modified to make in a crockpot? I guess the flavour wouldn’t quite be the same not roasting the cauliflower but I find it easiest when I can throw everything in the crockpot, turn it on before work and have it ready when I get home. Thoughts?

    Reply

  8. OMG. This soup is spectacular! Love your blog and your recipes somehow are always exactly what I want to eat! Thank you!

    Reply

      • I make a really similar soup that I like to top with a swirl of browned butter (I’m not avoiding dairy) and a few toasted cumin seeds. Adds even more depth and texture. Thanks for this recipe…I’ll paw through and find some of your others to try!

        Reply

  9. I froze half a batch of this soup and it turned out great! I used individual-sized Pyrex-esque containers and froze for about 2 months. I thawed it out in the microwave and it tastes just like it does after you make it!

    ★★★★★

    Reply

  10. Finally commenting on this- I’ve made this soup dozens of time and love it! I make a batch on Sunday then eat it all week. I work from home and this is the perfect lunch- filling, fast, and delicious. I always use full fat coconut milk- if you use low fat it probably wouldn’t fill you up as much. Just guessing though 🙂

    Reply

  11. The recipe works really well cold, too. I thinned it a bit with plain old water and it was terrific. Guests loved it.

    ★★★★★

    Reply

  12. Finally commenting to tell you I’ve made this soup dozens of times now- I LOVE it!, I’ve started making a soup every Sunday and eating it all week and this is the best recipe I’ve found. I always use full fat coconut milk- I love the flavor and I think the fat helps keep me full since I’m eating the soup as a meal. I’m going to freeze some for about two months and will let you know how it holds up!

    Reply

  13. Yummy!!! I made this today and it’s super delicious- probably the tastiest batch of soup I’ve made in years (And I make A LOT of soup). I added 1/2 cup of dried split red lentils near the beginning to give it a fiber boost, and since the recipe didn’t specify, I used full-fat coconut milk, which made it extra decadent. I’ll try light coconut milk if I feel like a less-rich soup, but this recipe is a winner!

    ★★★★★

    Reply

  14. Hi Kristen.

    Your coconut curried cauliflower soup is amazing! I’m thinking of making up a batch to freeze. Here’s my question. Would you omit the coconut milk before freezing and then add it when thawed? Just not sure how well the coconut milk will freeze.

    Thanks,
    Sharon

    ★★★★★

    Reply

  15. I just made this for my weekly prep for dinner. It is so delicious. Did you know they make a Thai broth now? I used that instead of the veggie broth. I followed the directions the same, but if you are going to sub for the Thai broth, just make sure you don’t add all the ginger (unless you like spicy food, then it is fine). I don’t mind spice, so to me to was delicious!

    ★★★★★

    Reply

  17. This soup was delicious. For anyone looking to cut the amount of fat, the Almond Coconut Blend from Silk tasted wonderful in this as a substitute for the coconut milk. Not as creamy and delectable, I’m sure, but tasty nonetheless.

    Reply

  18. Interesting that you say Paleo and Veganism are opposites; I’ve always thought they go hand in hand. Maybe that’s just in baking…

    This soup looks AMAZING. Always a fan of a good Thai soup. Mmmmm. And cauliflower. Perfection, seriously.

    ★★★★★

    Reply

    • I think the same now too! When I first started eating more of a paleo based diet, so much of what I read online was all meat, meat and more meat. I personally prefer just a little meat with lots of veggies and vegan meals to go with it. 🙂

      Reply

  19. incredible, yummy soup. thank you for it. I thought you may want to know in recipe you say to take it to boil then simmer until the cauliflower has finished cooking. I believe you meant carrots as you then say take cauliflower out of oven. take care!

    Reply

    • I think you simmer until the cauliflower IN THE OVEN is done (not talking about anything in the actual soup). Because you then take the cauli out of the oven and add it to the soup. You know?

      Reply

  21. Hey Kristen,
    I loved your recipe. Made it twice already. I am planning to add this recipe in my best of October recipe roundup to be published on the 31st of October. I know it’s an archived recipe but the warming qualities of the curry paste has been a draw for me over this cool month. I would love to add a picture of this beautiful soup (with the proper citations naturally) in my blog post. I hope it is alright by you.
    Would love to hear back.
    Thank you.

    Reply

    • Hi Shreyashi,

      I’m so happy to hear you like the recipe!

      I would be honoured if you added a link to this post to your roundup. Feel free to use whichever photo here you’d like. 🙂

      Reply

    • Roughly How many cups of chopped roasted cauliflower does this recipe take? I’m just worried this isn’t enough cauliflower compared to the chopped onion and carrots.
      Thanks!

      Reply

      • I’m so sorry for not getting back to you sooner! I’ve been out of town all month. A medium head of cauliflower will be roughly 6 cups of chopped cauliflower. If the cauliflower you have is smaller or larger I wouldn’t worry too much, it’s a pretty forgiving recipe. 🙂

        Reply

  23. This recipe looks terrific! But can you please clarify – What color thai curry paste do you suggest for this recipe? Yellow? Green? or Red?
    thanks so much!

    Reply

  24. Thank you for this recipe. I made it for a ladies spa-night get together and served it cold in individual mini-cups. I am pleased to report that the soup was a hit, and there have been subsequent requests for the recipe from my guests. The texture was very light and the flavors meld perfectly.

    Reply

  25. The picture for this soup camp up on Tasteologie, -and really caught my attention. I had to click over to your blog! So glad I did – You have BEAUTIFUL photographs, and really intriguing sounding recipes! I’m excited to try some out. Thank you for sharing.

    Reply

  26. The soup looks really delicious! It’s so creamy and I love that you used coconut milk here. The color is perfect and I love to give this a try. Thanks for sharing this! 🙂

    Reply

  28. Wow! This soup looks beyond wonderful! I’m totally digging (and drooling over) the vibrantly beautiful color and all those flavors!! This soup is too much, in the best way possible! I need, I NEED!! ♡ it’s hot as heck here, although I’m not sure I feel lucky about that fact 😉 so I will be enjoying this soup cold. AND I can’t wait! Thanks for sharing the yummy love! P.s. congrats on being famous! Super fun to be featured in a video promo!

    ★★★★★

    Reply

    • Thank you so much, Cheyanne! It’s so yummy eaten cold on a hot day. And I am jealous … even if you don’t feel lucky about it. I’m such a summer girl. 🙂

      Reply

  29. omg omg omg…is this soup EVER dee-lish! The Buzzy Fuzzband and I have been laid low with a cold and this soup was nuanced, warm, bursting with flavour and eased our congested little shnozzes. Fuzzband wants to be your vegetarian “food taster” and I don’t blame him one bit!

    ★★★★★

    Reply

    • So happy to hear you liked it! And you can tell Fuzzband he can be my vegetarian food taster any day. 🙂

      Hope you’re feeling better soon!

      Reply

  31. What a delicious recipe! I love cauliflower anything, so this soup is calling my name! It’s still cool where I live in Wisconsin, so I’ll take a warm soup 🙂

    Reply

    • Thank you, Phi! Totally agree with you about cauliflower. Love it! I’ll send some warm weather your way … it’s already so warm in Vancouver that we’ve got lots to share. 🙂

      Reply

  33. I have been craving warming spices lately – turmeric and ginger have been in my daily meals. This soup is going to be next on rotation – it looks simply divine.

    Reply

  34. You’re a star! Love it… 😉

    And this soup! It looks like a flavor explosion. So many things that I love in one bowl!

    ★★★★★

    Reply

  35. Wow! Absolutely stunning colors! I love Thai curries, actually making some tonight -Foodie esp 😉

    I’ve never had curried cauliflower soup, but it looks and sounds incredible! I can’t wait to try it! Pinning for sure!

    ★★★★★

    Reply

  37. This is one seriously gorgeous soup, Kristen! It looks so smooth and loaded with flavor and your photos are absolutely stunning!

    Reply

  39. Thanks for adding to soup recipe list. I absolutely love coconut milk in almost every soup, but had never thought of adding it to cauliflower.

    ★★★★

    Reply

Trackbacks

  6. […] Coconut Curry Soup with Naan: this was a day where I was just getting over a cold and my boyfriend was just beginning it, so we needed something spicy and warm. This soup is phenomenal and so flavourful. It contains carrots, onions, roasted cauliflower, turmeric, garlic, lime juice, coconut milk, curry paste, vegetable stock, and (it’s not listed in the recipe) some white wine. Topped with slivered almonds and green onion and served with baked naan. Check it out: https://www.theendlessmeal.com/coconut-curried-cauliflower-soup/ […]

    Reply

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