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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Oh my goodness, this may be the best soup I’ve ever tried!! Garnished with a bit of basil 👌 Thank you so much for the recipe.
DELICIOUS AND EASY! My family’s new favorite soup (and we have a LOT of soup at my house)
I’m making this soup for the third time. It is absolutely incredible. I follow the recipe exactly and use my Vitamix blender so it’s silky smooth… But I made one change/addition which was a game changer. At the end, instead of adding the remaining cauliflower for texture, I add broccoli florets. The soup tasted almost like a cream of broccoli. The orange color makes you think there’s cheddar chees in there and of course now you’re getting extra nourishment! Delish!!!
I had high hopes for this as it sounded delicious! Instead it was bitter and biting. I used red curry paste, because that is what I had on hand, as the recipe said to use any color. I tried to “doctor” it up as best I could, but it was still not good. The cauliflower was delicious coming out of the oven so I wished we would have just eaten that before I added it in. Maybe it would have been better with the yellow curry paste? Sorry, but this was not good for us 🙁
Is it unsweetened coconut milk?
Yes!
Hi. Just made this for food prepping for the week!! All I can say is YUM!! So happy I found it and you! Thanks so much!! 🙂
This soup is absolutely delicious. I added half the Thai curry paste (and mine was green) and half the coconut milk, but it was still very flavoursome and creamy. Will make again.
Looks delicious! Have to try this recipe.
You simply Rock! Thank you for sharing Love!
Delicious! Just the right amount of heat and so velvety smooth ( used my vitamix!). Didn’t have fresh ginger but honestly the ground ginger was a great substitute ?
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?
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! I’m unsure if it’s 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 don’t 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. 🙂