Coconut Curried Cauliflower Soup
Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!
Since first making this cauliflower soup recipe a few years ago, it's become a staple around our house. It's one of those feel good meals that we always crave.
Why we love roasted curried cauliflower soup
- It's all warm and creamy and Thai flavor-y dreamy. If you like Thai curries, you will love this.
- Made with a base of cauliflower and coconut milk, so it's a super creamy cauliflower soup that is 100% dairy-free.
- On a hot and sunny day, you can 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.
- 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.
- It freezes very well. Make a big batch and freeze some in resealable bags (we love these large Stasher freezer bags!) for a quick and easy lunch or dinner. You'll be so happy you did!
READ MORE: Carrot Soup with Coconut and Ginger
How to make roasted curried cauliflower soup
- 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!
READ MORE: Cozy Celery Soup
How long does curried cauliflower soup last?
This soup will last 5 days in your fridge. It is even tastier the next day!
Does this cauliflower soup freeze well?
Yes! This soup freezes beautifully. We love these large Stasher freezer bags for freezing soups. It will last for a minimum of 3 months in your freezer. Make sure to remove all the air from the bags before you freeze it to avoid freezer burn.
Healthy Soup Recipes:
- Detox Sweet Potato Turmeric Soup
- Creamy Roasted Carrot Soup with Crispy Chickpea Croutons
- Roasted Broccoli Soup with Lemon Tahini Cream
- Coconut Red Lentil Peanut Soup
Coconut Curried Cauliflower Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 large cauliflower, including the stem, roughly chopped
- 3 teaspoons olive oil, divided
- 1 teaspoon sea salt
- 1 medium onion, chopped
- 4 large carrots, chopped
- 2 tablespoons ginger, chopped
- 3 cloves garlic, crushed with your knife
- 1 teaspoon ground turmeric
- 4 tablespoons yellow Thai curry paste, can sub another color
- 5 cups stock, veggie or chicken
- 15 ounce can coconut milk
- Sea salt, to taste
- Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to serve
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- 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 minutes, or until it is soft and dark brown in many spots.1 large cauliflower, 1 teaspoon sea salt
- 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.1 medium onion, 4 large carrots, 2 tablespoons ginger, 3 cloves garlic, 1 teaspoon ground turmeric, 4 tablespoons yellow Thai curry paste
- 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 cups stock
- 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.15 ounce can coconut milk
- Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.Sliced green onion, chili peppers, cilantro, chili oil and/ or freshly squeezed lime juice, to serve
Holy cow! Fantastic! I had to sub red curry paste and I didn’t blend it completely as I wanted some texture, but this soup is phenomenal. A definite repeat recipe! Thank you!
Really, really good soup! Suggest cutting the carrots more thinly so they break down when using the immersion blender stick. Pieces were still good I the soup as well as the roasted garlic pieces forarnish. Yum.
Hi Kristen! This turned out so awesome!! I also added red lentils and server over rice. Yummo!
I just made the soup for lunch. I followed the recipe exactly, except for adding 1/4 teaspoon of curry powder. This soup is easy to prepare, but certainly sends has the wow factor in flavor. I decided to blend the soup in the Vitamix for that silky texture and given how delicious this soup is, it’s totally worth the trouble.
Thanks for posting
Oh my. We had riced cauliflower from yesterday so I used that instead of roasting. I seasoned to taste by adding more curry. The curry I used is from Trinidad called Chief curry. I added more tumeric. And added two portobello mushroom. In my bowl I added lime juice. Delish! Thank you.
How many calories in a cup?
Hello, it looks to be about 180 calories per cup.
This is one of my favorite soups that I make when I have guests over for dinner. It is a sure winner and I always receive rave reviews! Thank you!
Oh my goodness, this may be the best soup I’ve ever tried!! Garnished with a bit of basil 👌 Thank you so much for the recipe.
DELICIOUS AND EASY! My family’s new favorite soup (and we have a LOT of soup at my house)
I’m making this soup for the third time. It is absolutely incredible. I follow the recipe exactly and use my Vitamix blender so it’s silky smooth… But I made one change/addition which was a game changer. At the end, instead of adding the remaining cauliflower for texture, I add broccoli florets. The soup tasted almost like a cream of broccoli. The orange color makes you think there’s cheddar chees in there and of course now you’re getting extra nourishment! Delish!!!
I had high hopes for this as it sounded delicious! Instead it was bitter and biting. I used red curry paste, because that is what I had on hand, as the recipe said to use any color. I tried to “doctor” it up as best I could, but it was still not good. The cauliflower was delicious coming out of the oven so I wished we would have just eaten that before I added it in. Maybe it would have been better with the yellow curry paste? Sorry, but this was not good for us 🙁
Is it unsweetened coconut milk?
Hi. Just made this for food prepping for the week!! All I can say is YUM!! So happy I found it and you! Thanks so much!! 🙂
This soup is absolutely delicious. I added half the Thai curry paste (and mine was green) and half the coconut milk, but it was still very flavoursome and creamy. Will make again.
Looks delicious! Have to try this recipe.
You simply Rock! Thank you for sharing Love!
Delicious! Just the right amount of heat and so velvety smooth ( used my vitamix!). Didn’t have fresh ginger but honestly the ground ginger was a great substitute ?
Love love love this soup. Wish I could find yellow curry paste in New Hope Pa, put the red worked well. I added Yellowbird Sriracha with lime, garlic and date at the end for a little heat and sweetness. The next day was just as good. Thank you for sharing this recipe ?
Any idea what serving size is in grams?
I’m sorry but I don’t. 1 cup is 8 ounces of water so I suspect the weight would be similar to that.
Absolutely awesome! I’m unsure if it’s all the fresh ginger or the yellow curry paste I used that elevated the heat factor, but we love it. Made it with chicken stock and want to try it with veggie stock next. Highly recommend this for an easy and pleasing meal. Really don’t want to change this recipe one bit, including the full fat coconut milk! So good!
Good recipe as written, but can be even better. Grate the ginger rather than chopping it so that it will puree more easily, and cook the onions and carrots longer to truly caramelize. If you have access, add 3-4 kaffir lime leaves, slightly ripped, to the stock and vegetable mixture while it’s simmering, then remove before pureeing. You can add them back in for storage or freezing so they continue to impart flavor. Add 1 lime worth of juice at the very end, and, if you’re not vegetarian, a hit of fish sauce. The lime and the fish sauce fill in the top and bottom notes and give depth to the overall flavor.
This is fantastic! I added an extra tablespoon of curry paste ( simply because I wanted to empty jar). Used low fat coconut milk. Hit the spot on a cold winter one ?? Green onions on top are a must.
One question: can it be put in freezer?
Yes! This soup freezes very well.
I would like to substitute the curry paste for curry powder will this work?
It would change the flavor to more of a Thai curry soup, but it would totally work. 🙂
We like flavourful international dishes, and this recipe was really good. I made it with no deviations at all on a rainy cool fall day – it really hit the spot. I highly recommend adding the lime juice at the end to brighten it up and the cilantro to add freshness and an additional flavour.
made the soup yesterday. Was so easy to make and everyone absolutely loved it.
That’s wonderful to hear, Anita!
The ingredients say coconut oil but the instructions use olive oil. Which are people using?
Either will work. Olive oil is easier as you don’t have to melt it first. 🙂
Absolutely delicious and easy to make
I’m so happy that you enjoyed the recipe, Sandis!
Very yummy! Loved by all! Just the right amount of spiciness. Will prepare again for sure!
So happy to hear that you enjoyed the recipe!
Love this creamy yummy soup.
I’m so happy to hear that the recipe was a hit, Mary!
I loved this soup and took it to work for a potluck and many people raved about it and wanted the recipe
That’s wonderful! Thank you for coming back to let us know!
LOVED this recipe. Will definitely make it again. THANKS so much.
I even added more heat. We like it hot in our home.
You are very welcome!!