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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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!