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, 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 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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My mom recommended that I try this recipe. It is so good! When my mom makes it, she makes her own veggie broth and puts every leftover veggie she has except cabbage which is a way she gets my little sisters to eat the veggies they don’t like. My youngest sister is such a picky eater and she loves this recipe too!
Hooray! I’m so happy that you love the recipe!
delicious recipe Kristen. Thank you so much for sharing!
You’re so welcome!
Made this for supper tonight. Delicious! Next time I might roast the carrots along with the cauliflower. Definitely on my make again list. Tons of flavour especially the lime. Also added some chopped peanuts for a bit of crunch. Yum!
Good call on adding peanuts at the end! Yum!
In the notes section, it gives suggestions for whole30 compliance. But, I don’t see fish sauce listed as an ingredient. How much should be used?!
That was a mistake! There’s no fish sauce in this recipe. 🙂
This was delicious omg
Thank you!
This sounds delicious! Can i use curry powder or even cumin powder instead of the paste?
Thai curry paste is very different than an Indian curry powder. While I think an Indian-style riff on this soup would be delicious, it definitely won’t taste the same. 🙂
There are many different type of curry paste a.e. red, green, massaman, kungkaeng, etc… which one is used in this recipe?
You’re right … there are so many types! I usually use red curry in this soup. I’ve also used massaman and panang with good results. Green curry paste would work but may change the color. I hope that helps!
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. 🙂