Coconut Curried Cauliflower Soup
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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.
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 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
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Nutrition
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Is light coconut milk ok? Or does it need to be full fat?
Light coconut milk will work well in this recipe. 🙂
Question: Any reason we can’t steam the cauliflower instead of roasting it in the oven? Thanks.
Roasting the cauliflower gives it more flavor. You could steam it, just know that the soup won’t be quite as flavorful. 🙂
Thank you for warning us about fish sauce. I have been vegetarian for 25+ years but for a large part of that time I had no idea that there was fish sauce in so many Thai recipes. There are sardines in Worcestershire sauce, too. One of my favorite yogurts (was a favorite, until I read the label) contains gelatin. Ugh. It’s good to let people know to look out for “hidden” animal products, and, as you’re doing, too, surprise sugar. Thanks again.
There are so many sneaky ingredients!
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.
You are so welcome! I hope you find other recipes here to help you on your way. 🙂
LOVE! This will be a regular all fall/winter.
I’m so happy to hear you like the recipe!
Loved this soup! Thank you for sharing!
You’re so welcome!
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.
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!
Wow this is a very good recipe. I will be making this for our next soup Sunday at our church for missions.
I’m so happy to hear you liked the recipe!
Really good soup!
Thank you so much!!
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?
Absolutely it will work in a crock pot! I would follow the instructions up to step 4 then put it into the crock pot. When you get home from work, simply blend and add the coconut milk. 🙂
OMG. This soup is spectacular! Love your blog and your recipes somehow are always exactly what I want to eat! Thank you!
I’m so happy to hear you liked the recipe! Hooray!!
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!
Heck ya to brown butter! Man I love that stuff!! I’ve got a shepherd’s pie recipe coming out soon that has brown butter mashed potatoes on top. Keep your eye out for it!
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!
What a great idea to freeze some of the soup!
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 🙂
I’m so happy to hear you like the recipe! It’s also a favorite of mine!!
The recipe works really well cold, too. I thinned it a bit with plain old water and it was terrific. Guests loved it.
What a great idea to serve the soup cold! I’m going to try that this summer!
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!
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, 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!
I’m so happy to hear you like the recipe! Hooray!!