curried cauliflower soup

This Creamy Vegan Curried Cauliflower Soup with coconut milk, Indian spices, ginger and lime is simple and easy to make, and can be made in an Instant Pot (or on the stovetop! Healthy and delicious!

Curried Cauliflower Soup 

olive oil, coconut oil

onion, rough chopped

4-5 garlic cloves, rough chopped

ginger, rough chopped

veggie broth (or use water and 2 bullion cubes)

yellow curry powder

coriander

turmeric

salt

canned coconut milk (equal parts liquid and

lime (tablespoon)

Heat oil in a large heavy bottom pot or dutch oven, oaver medium high heat. Add onions, saute 2-3 mintues. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.

Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.

Puree until very smooth- either using an immersion blender or blender (in batches).

Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more cocontu milk to taste- personally, it felt too heavy using it all- but up to you! If you do add more, you may need more salt.)

Awesome soup.  So rich and creamy and addictive.

This is amazing!  Another great and easy recipe.  

Will this freeze ok?

This was so easy to make and tasted wonderful!  And, I used the light coconut milk.

This was super straightforward to make and it packed SUCH a powerful punch! My partner and I both devoured it.

This recipe is amazing. So rich and delicious and was able to fit the entire batch into my Vitamix, which was awesome and blended it up perfectly. Already looking forward to making this again!

Easy, beautiful and delicious.  It has our highest rating "Good enough for company".
Love every Feasting at Home recipe I've ever tried.  Thank you Sylvia.

Absolutely gorgeous.  It's like a meal in a bowl.

One of the most amazing soups I have ever made!  Reminiscent of Mulligatawny

This soup was absolutely delicious.  I will certainly make it over and over again.  It was so easy to make as well.   Thanks.

I can't believe how delicious this is! And I made it! Thank you for the recipe.

Just made this in instant pot - used yogurt instead of coconut milk. Really tasty.

Delicious 😋 crusty bread glass of chilled white wine perfect !

This was very easy and turned out delicious! My husband and I really enjoyed it. I used our Vitamix to blend it and it fit the whole thing and was a great texture. Highly recommend with some sourdough bread and cold white wine! Perfect dinner!

I was skeptical of the apple, but I followed this recipe to a tee, and I loved it!  For me, this was a perfect recipe because it is (1) easy, (2) healthy,  and (3) delicious -- all the things I care about!

Making this for the second time this month.  Love it!!  I made it with yogurt (no lime); and topped with toasted coconut, toasted pepitas and cilantro.  Delicious and perfect for a fall day.  Thank you, as always, Sylvia!

Loved this flavorful soup!  Ended up using whole can of coconut milk and a little over 3 cups of broth.

I love the way you also give instructions on using the In stapot.   Good soup for a cold day

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!

Coconut Curried Cauliflower Soup

olive oil, divided

sea salt

onion,

carrots,

ginger, chopped

garlic cloves, crushed

yellow Thai curry paste (can sub another color)

stock (I

coconut milk

Sea salt,

chili

Preheat the oven to 420 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.

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.

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&#8217;d like)

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.

Serve the soup garnished with the reserved cauliflower florets and any or all of the other garnishes.

Very yummy! Loved by all! Just the right amount of spiciness.  Will prepare again for sure!

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.

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?

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.

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!

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 😋

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 😜

You simply Rock! Thank you for sharing Love!

Looks delicious! Have to try this recipe. 

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.

https://content.jwplatform.com/videos/KsZdyknN.mp4

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. 

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Curried Cauliflower Soup

Coconut Curried Cauliflower Soup

Top 2 curried cauliflower soup recipes from across the web

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Curried Cauliflower Soup

Coconut Curried Cauliflower Soup

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