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
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Nutrition
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Thank you! I’ve tried other cauliflower soup recipes and failed. But this one in incredible. I followed the recipe exactly and used massaging curry paste. Fantastic.
So happy you loved it!
I made this easy soup for my very sick Father, who doesn’t like my cooking at the best of times. I made it mild with only 1 and 1/2 tablespoons of yellow curry paste, as he has a sensitive tummy. He loved it and has asked him to make him some more. My mother also thought it was a wonderful soup, so I will make this whenever I need to make something tasty for hard-to-please people. Thank you so very much for sharing this recipe.
Oh that is so wonderful. Thank you for sharing your story.
Made it yesterday and wow! was amazing
Only modification was that I roasted the cauliflower, onions, garlic, carrots all together in the oven. I used 3 heads of cauliflower also because I was making some for my son. Plus is roasted one cauliflower with salt pepper and dry curry until crunchy,… then I use that as garnish on the soup. amazinggggggggg
I tend to make soup, so I can quickly heat up for lunch. I made this soup today and it took under 30 minutes. I had roasted the cauliflower the night before and refrigerated it. It worked just as well. Also, I left out the curry. It was still great. I may experiment with some other pepper for an added kick. Plan to section and freeze for lunches later in the week.
I’ve made this several times. My friends all love it and think it’s among the best soups I make (I’m known for making soups in my neighborhood).
My only modification to this soup is to start with 2 heads of cauliflower. Chop and roast one just like the recipe (but including the stems etc from the second head). For the second head of cauliflower, carefully cut each of the florets into bit sized pieces (all of the extra bits that fall off go into the soup as it’s cooking). Spread on a baking sheet, coat with olive oil, sprinkle some salt and tumeric and roast until beautifully browned, almost charred (at least 45 minutes). When the soup is done, simply stir in the roasted mini florets. It makes for some fantastic cauliflower pieces in the soup
This soup is the best! You’ll experience a myriad of flavors with each bite!! I add a second can of heavy coconut heavy cream and 2-3 cans sweetened condensed COCONUT milk. Delicious 😋
Very good!
This is sooooo good! A squeeze of lime at the end sends it into the stratosphere. Thanks for a great recipe!
My husband claims this is best soup I’ve ever made (and I make a lot of soups). Creamy, rich, and with quite a kick! If you’re sensitive to super-spicy, maybe start a little lower on the curry paste scale. I’m making extra to freeze for our upcoming RV trip this summer. If I may pass on a friend’s tip, cool the soup, pack in a zipper-type plastic bag, put on a cookie sheet to freeze flat so you can stack it flat in the RV freezer. Space-saver!
That’s a great tip! Thank you for sharing it!
Holy cow! Fantastic! I had to sub red curry paste and I didn’t blend it completely as I wanted some texture, but this soup is phenomenal. A definite repeat recipe! Thank you!
Really, really good soup! Suggest cutting the carrots more thinly so they break down when using the immersion blender stick. Pieces were still good I the soup as well as the roasted garlic pieces forarnish. Yum.
Hi Kristen! This turned out so awesome!! I also added red lentils and server over rice. Yummo!
Jana
I just made the soup for lunch. I followed the recipe exactly, except for adding 1/4 teaspoon of curry powder. This soup is easy to prepare, but certainly sends has the wow factor in flavor. I decided to blend the soup in the Vitamix for that silky texture and given how delicious this soup is, it’s totally worth the trouble.
Thanks for posting
Oh my. We had riced cauliflower from yesterday so I used that instead of roasting. I seasoned to taste by adding more curry. The curry I used is from Trinidad called Chief curry. I added more tumeric. And added two portobello mushroom. In my bowl I added lime juice. Delish! Thank you.
How many calories in a cup?
Hello, it looks to be about 180 calories per cup.
This is one of my favorite soups that I make when I have guests over for dinner. It is a sure winner and I always receive rave reviews! Thank you!