Coconut Curried Cauliflower Soup

This Coconut Curried Cauliflower Soup is delicious. It is made with roasted cauliflower, Thai flavors, and coconut milk, making it creamy and exceptionally flavorful. It’s a 40-minute dinner recipe you’re going to fall in love with!

Since I first made this roasted curried cauliflower soup a few years ago, it’s become a true staple in my kitchen. It’s one of those comforting, feel-good meals I find myself craving again and again.

I love how warm, creamy, and Thai-inspired it is—if you’re a fan of Thai curries, this soup is absolutely for you. It’s made with cauliflower and coconut milk, making it rich and creamy while remaining dairy-free. Carrots and onions add a gentle sweetness, and you can easily adjust the heat by using more or less Thai curry paste. And on hot days? I’ll even serve it chilled, thinning it slightly for a refreshing twist that’s just as delicious.

Storage and freezing

• Storage: This soup will last 5 days in your fridge. It is even tastier the next day!
• Freezing: This soup freezes beautifully. We love these large Stasher freezer bags for freezing soups. It will last at least 3 months in your freezer. Make sure to remove all air from the bags before freezing to prevent freezer burn.

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Coconut Curried Cauliflower Soup Recipe

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

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This Coconut Curried Cauliflower Soup 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!

10

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 Fahrenheit. 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
  

Video

Nutrition

Serving: 1 serving = a generous 1 ½ cups, Calories: 268kcal (13%), Carbohydrates: 22g (7%), Protein: 5g (10%), Fat: 20g (31%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 1259mg (55%), Potassium: 809mg (23%), Fiber: 7g (29%), Sugar: 11g (12%), Vitamin A: 10012IU (200%), Vitamin C: 75mg (91%), Calcium: 81mg (8%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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