Coconut Curried Cauliflower Soup
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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,Ā 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.
Coconut Curried Cauliflower Soup Recipe
Ingredients
- 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
Instructions
- 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 sautƩ 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
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Nutrition
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If you love soup as much as we do, make sure to check out all of our soup recipes!
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.
I’m so happy you like the recipe! I love that you served it in little cups. It sounds like such a pretty way to present it!
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.
Thank you so much!! š
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! š
Thank you so much, Maureen! I absolutely adore coconut milk and try to sneak it in recipes whenever I can. š
What a soup!!!!!! So delicious.!
Thank you!
Geske Rix, Sweden
You’re so welcome! I’m so happy to hear you liked it!! š
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!! ā” it’s hot as heck here, although I’m not sure I feel lucky about that fact š 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!
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. š
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!
So happy to hear you liked it! And you can tell Fuzzband he can be my vegetarian food taster any day. š
Hope you’re feeling better soon!
I love thai curries! Definitely going to make this one at some point!
Me too! I could eat Thai curry every day. Hope you enjoy this one as much as I do!!
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 š
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. š
This soup looks amazing and your photos are absolutely stunning Kristen! Can’t wait to try this soup!
Thank you so much, Kelley!
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.
I have been too! Funny cause it’s been so warm, but I can never seem to get enough of those flavours. š
You’re a star! Love it… š
And this soup! It looks like a flavor explosion. So many things that I love in one bowl!
Ha ha you’re too kind!! It was a total flavour explosion. So yummy!
Wow! Absolutely stunning colors! I love Thai curries, actually making some tonight -Foodie esp š
I’ve never had curried cauliflower soup, but it looks and sounds incredible! I can’t wait to try it! Pinning for sure!
I’m a huge fan of Thai curries too. I could seriously eat them everyday lol. Thanks for pinning!
This looks wonderful. That charred cauliflower adds such gorgeous colour and texture too. I love cauliflower soup and this sounds especially tasty.
Thank you, Nicole! It really was delicious!!
This is one seriously gorgeous soup, Kristen! It looks so smooth and loaded with flavor and your photos are absolutely stunning!
Thank you so much, Sarah! You’re making me blush. š
This soup is spectacular. I love all of the flavor in this!
Thanks, Jocelyn! Thai curry flavour have always been one of my favs. š
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.
You are so welcome, Uneku! So happy you like the recipe!!