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
Video
Nutrition
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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!!
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
Hi Sharon!
I haven’t tried freezing this one yet, but my hunch is that it would be just fine. I’ll sometimes freeze small portions of coconut milk to use in recipes and it always unthaws well. Hope that helps!
Can you freeze this, if so with or without coconut cream added at the point of freezing or reheating.
I’ve never tried freezing this before, but I suspect it would be ok as I have frozen curries with coconut milk and they always reheat well.
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!
I didn’t know you could buy Thai broth! Going to keep my eye out for it!!
How do I print this without printing like 25 pages?
Just click the print button beside the recipe. 🙂
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. 🙂
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.
Great idea to swap the coconut for almond milk!
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!
I absolutely love this recipe. The flavors are spot on! I tagged back to your site. This is perfect for the upcoming holidays!!
I’m so happy you liked the recipe! And thank you for sharing the link on your blog. 🙂
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.
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. 🙂
Thank you Kristen.
That is ever so sweet. 🙂
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!
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. 🙂
I cannot wait to make these wonderful soups!!! YUM!
Thanks, Sharon! I hope you like it as much as I do!!