Coconut Curried Cauliflower Soup
This post may contain affiliate links. Please read our disclosure policy.
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,Ā 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 sautƩ 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.
If you love soup as much as we do, make sure to check out all of our soup recipes!
Love love love this soup. Wish I could find yellow curry paste in New Hope Pa, put the red worked well. I added Yellowbird Sriracha with lime, garlic and date at the end for a little heat and sweetness. The next day was just as good. Thank you for sharing this recipe ?
Any idea what serving size is in grams?Ā
I’m sorry but I don’t. 1 cup is 8 ounces of water so I suspect the weight would be similar to that.
Absolutely awesome! Iām unsure if itās all the fresh ginger or the yellow curry paste I used that elevated the heat factor, but we love it. Made it with chicken stock and want to try it with veggie stock next. Highly recommend this for an easy and pleasing meal. Really donāt want to change this recipe one bit, including the full fat coconut milk! So good!
Good recipe as written, but can be even better. Grate the ginger rather than chopping it so that it will puree more easily, and cook the onions and carrots longer to truly caramelize. If you have access, add 3-4 kaffir lime leaves, slightly ripped, to the stock and vegetable mixture while it’s simmering, then remove before pureeing. You can add them back in for storage or freezing so they continue to impart flavor. Add 1 lime worth of juice at the very end, and, if you’re not vegetarian, a hit of fish sauce. The lime and the fish sauce fill in the top and bottom notes and give depth to the overall flavor.
This is fantastic! I added an extra tablespoon of curry paste ( simply because I wanted to empty jar). Used low fat coconut milk. Hit the spot on a cold winter one ?? Green onions on top are a must.
One question: can it be put in freezer?
Yes! This soup freezes very well.
I would like to substitute the curry paste for curry powder will this work?
It would change the flavor to more of a Thai curry soup, but it would totally work. š
We like flavourful international dishes, and this recipe was really good. I made it with no deviations at all on a rainy cool fall day – it really hit the spot. I highly recommend adding the lime juice at the end to brighten it up and the cilantro to add freshness and an additional flavour.
made the soup yesterday. Was so easy to make and everyone absolutely loved it.
That’s wonderful to hear, Anita!
The ingredients say coconut oil but the instructions use olive oil. Which are people using?
Either will work. Olive oil is easier as you don’t have to melt it first. š
Absolutely delicious and easy to make
I’m so happy that you enjoyed the recipe, Sandis!
Very yummy! Loved by all! Just the right amount of spiciness. Will prepare again for sure!
So happy to hear that you enjoyed the recipe!
Love this creamy yummy soup.Ā
I’m so happy to hear that the recipe was a hit, Mary!
I loved this soup and took it to work for a potluck and many people raved about it and wanted the recipe
That’s wonderful! Thank you for coming back to let us know!
LOVED this recipe. Will definitely make it again. THANKS so much.
I even added more heat. We like it hot in our home.
You are very welcome!!
Wat too spicy with red curry spice! Holy crap. So next time I’ll use 1/2 @ tbsp not 4. Added extra coconut milk and less veggie broth for extra creamy. Added mire salt too. Colour us very warm like a squash soup. Overall ok.
Curry paste can definitely vary in spiciness. I’m sorry to hear it was too spicy for you!
This was the yummiest soup Iāve 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.Ā
Thank you !
I’m so happy to hear that!