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This Curried Cauliflower Soup with coconut milk is ready in just 30 minutes, bursting with flavour, and perfect for meal prep. It’s creamy, comforting, and makes a nourishing option for busy weeknights or make-ahead lunches.
Table of Contents
This Curried Coconut Cauliflower Soup proves that you don’t need a long ingredient list to create big flavour. With just eight simple ingredients, this soup that’s creamy, rich and satisfying.
I’m no stranger to making soup recipes. From Thai Butternut Squash Soup to Creamy Tuscan Tortellini Soup, I’ve spent years developing easy soup recipes packed full of flavour. One thing I love about this Curried Cauliflower Soup is how creamy it is. The combination of cauliflower and coconut milk blended together creates a super-rich and luscious soup that is absolutely delicious on its own, or topped off with some crispy roasted chickpeas for some extra crunch!
Recipe Highlights
- Packed with flavour: while cauliflower may be mild, thanks to the curry this soup is packed full of flavour. Also try this Creamy Cauliflower Curry for another flavourful dish you’ll love!
- Creamy without dairy: Blending cauliflower with coconut milk creates a silky, luscious texture that’s naturally vegan and gluten-free.
- Perfect for meal prep: This soup stores and freezes beautifully, so you can make a batch ahead and enjoy it all week long.
- Ready in 30 minutes: This is a quick one-pot recipe that delivers big flavour without keeping you in the kitchen for hours!
Key Ingredients
- Cauliflower: You can use fresh or frozen cauliflower in this recipe. Both will work. (Though I always recommend using fresh when possible.) If using frozen cauliflower, you can add it directly from frozen to the pot.
- Curry powder: Rather than many other curry recipes that use Thai curry paste, like this Thai Sweet Potato Curry, this recipe uses Madras curry powder, which is mild and aromatic. You can find this usually labeled as “curry powder” at most grocery stores or on Amazon.
- Coconut milk: I recommend using full-fat coconut milk from a can for this recipe for a creamy soup. If you have leftover coconut milk use it make a batch of Coconut Chia Pudding.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Curried Cauliflower Soup
Step 1: Sauté the shallots and garlic in a pot on medium high heat for 2-3 minutes.
Step 2: Add the cauliflower and spices.
Step 3: Add the coconut milk and broth.
Step 4: Cover and let simmer 15-20 minutes.
Step 5: Use an immersion blender or blender to blend the soup until creamy.
Step 6: Serve as it or with a drizzle of coconut milk, cilantro, or garnishes of choice.
How To Store
Store leftover Curried Coconut Cauliflower Soup in an airtight container in the fridge for up to 5 days. For longer storage, let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Jess’s Tips
- Sauté the aromatics: Make sure to give the shallots and garlic a good 2-3 minutes to cook before adding the cauliflower. This will help build up flavour for the soup.
- Use full-fat coconut milk: Just like in my Coconut Curry Chickpeas, coconut milk gives the soup a richer, creamier texture than light versions.
- Blend carefully: An immersion blender is easiest. If using a regular blender, let the soup cool slightly and blend in batches with the lid vented.
- Taste and adjust: Different curry powders vary in strength, so taste before serving and add more curry or salt if needed.
- Add toppings: Roasted chickpeas, a drizzle of coconut milk or fresh cilantro not only make the soup look pretty but add more flavour.
Frequently Asked Questions
The simplest way to thicken cauliflower soup is by adding more cauliflower. You can also thicken cauliflower soup by adding some white potatoes.
Absolutely! This soup tastes even better the next day since the flavours have time to deepen. Make a batch to meal-prep for the week ahead.
Try These Soup Recipes Next
Soups & Stews
Curried Butternut Squash And Sweet Potato Soup
Soups & Stews
Golden Chickpea Soup
Soups & Stews
Broccoli And Potato Soup
Soups & Stews
Vegetable Barley Soup
If you tried this Curried Cauliflower Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Curried Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Cook
- Cuisine: Indian
- Diet: Vegan
Description
This Curried Cauliflower Soup is ready in just 30 minutes and is packed full of flavour!
Ingredients
- 1 tbsp avocado oil (or vegetable oil)
- 3 shallots, chopped (or substitute 1 medium onion, chopped)
- 3 garlic cloves, chopped
- 1 medium head of cauliflower, cut into florets (stems removed)
- 4–5 tsp Madras curry powder
- 1 litre vegetable broth
- 1 cup full-fat coconut milk (from a can)
- Salt and pepper, to taste
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the chopped shallots and garlic, and sauté for 2–3 minutes until softened and fragrant.
- Stir in the cauliflower florets and curry powder. Cook for 1–2 minutes, stirring often, until the spices are fragrant.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the cauliflower is tender (check with a fork).
- Use an immersion blender to blend the soup directly in the pot until creamy and smooth. (Alternatively, carefully transfer the soup in small batches to a regular blender, blend until smooth, then return it to the pot.)
- Season with salt and pepper to taste.
- Serve warm, topped with roasted chickpeas, cilantro, or a drizzle of coconut milk if desired.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Blend with an immersion blender, or cool slightly and blend in batches.
- Taste before serving and adjust with more curry or salt if needed.
- Garnish with roasted chickpeas, coconut milk drizzle, or fresh cilantro.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 13g
- Fiber: 5.5g
- Protein: 8g
This was soooo delicious cozy comfort food
Glad you enjoyed it!
Very easy versatile soup. I roasted the cauliflower first and added a small potato. I served it at a family dinner and everyone wanted the recipe!
Made this last night, along with the roasted chickpeas – a new favorite snack, methinks!! The soup was delicious, and the kids liked it, too!! Used a stick blender instead of a regular blender; safer that way than trying to pour hot soup, I find. Thanks for a great recipe!!
I love the way you styled this soup, Jess! It’s so inviting yet elegant at the same time. Also love how simple the ingredients are. I am sure it’s extra delicious with roasted cauliflower – I love how it gets browned and caramelized in the oven!
Thanks so much Nisha!
love this soup, mixed the coli flower with broccoli,used almond milk and follow your recipe, it was great( I used what I had in the fridge)
Thanks so much for the review Marcy! So glad you enjoyed the recipe 🙂
Just made this soup! Certainly packs a punch with the flavour! Definitely spicier than expected but GOOD
Hi Fiona, thank you for the review! I’m glad to hear you enjoyed the recipe 🙂
What a great recipe you have there Jess! Love curries and curried soups are up there on my top list too!
You’re absolutely right about the self-care. We all need to take a step back from now and again and concentrate on what really matters. PS And I’m not going to lie, it feels amazing not having to style your dinner for the camera every time!! xxx
Hi Tania,
Thank you so much! And gosh I couldn’t agree more! Sometimes just taking time for yourself or making some “ugly” food is just what you need!
I agree–there are times when you have to take a step back from spending so much time in the kitchen! It’s wonderful to create recipes time to time, but other priorities come first! I think that constantly cooking takes away appreciation from being truly creative as well. Sounds weird, but if you constantly go at something, you lose excitement in doing it!
Anyhow, this soup looks amazing! The roasted chickpeas are probably wonderful in it too, so I’d have to make them as well!
Really awesome to hear your perspective Cassie! I totally agree that it can be tough to be creative sometimes when you don’t have the time and space to let your mind rest sometimes! I hope you like the soup. I’ve been eating my batch of it all week 🙂