Coconut Curried Cauliflower Soup
This post may contain affiliate links. Please read our disclosure policy.
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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was the yummiest soup I’ve ever had. We also just bought a high powered blender so it was silky smooth. Used curry powder and turmeric powder mixed with a little oil.
Thank you !
I’m so happy to hear that!
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!!