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This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year.
Wow, this soup is gooooood! I just love the light- yet still amazingly creamy- flavors of this recipe. I ended up eating this soup for 3 days after making this recipe. It got creamier and tasted even better the longer it was in the fridge. Yum!
How to make this Curry Cauliflower Soup:
To begin, preheat your oven to 450 F. Cover a baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon coconut oil until coated and spread the cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until the onions are translucent and soft. Add the vegetable broth, water, coconut milk, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes. Add the roasted cauliflower to the broth.
In a small bowl, combine the arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
Remove from heat and carefully add the mixture to a blender (most likely you will need to do this in batches.
Blend on low until the soup is smooth but still a little chunky and return the soup back to the pot. Serves 8-10. This soup is creamier and even better tasting the next day!
Helpful Tools:
- Blender– I love the Vitamix for blending soups.
- Santoku knife– this is my absolute favorite knife for cutting virtually all things in my kitchen. Just be careful- ceramic is a bit fragile.
Hello deliciousness! I’m pretty much obsessed with this Curry Cauliflower Soup. Enjoy!
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Curry Cauliflower Soup (Vegan, Gluten Free)
Pin RateIngredients
- 2 tablespoons coconut oil - divided (olive oil works too)
- 1 large head cauliflower - cut into florets
- 1 white onion - chopped
- 3 garlic cloves - minced
- 3 cups unsalted vegetable broth
- 1 can - 15 ounce full-fat coconut milk
- 1 cup water
- 2 tablespoons red curry paste - amount may vary depending on spiciness of paste- try 1 tablespoon at a time and then add add desired
- 1 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon curry powder
- 1 tablespoon arrowroot powder - which is gluten free (or cornstarch)
Instructions
- Preheat oven to 450 degrees. Cover a baking sheet with parchment paper. Toss the cauliflower with 1 tablespoon coconut oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
- Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until onions are translucent and soft. Add the vegetable broth, water, coconut milk, water, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes.
- Add the roasted cauliflower to the broth.
- In a small bowl, combine the arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
- Remove the soup from heat and carefully add mixture to a blender (most likely you will need to do this in batches. Blend on low until the soup is smooth but still a little chunky. Return the soup back to the pot. Serves 8-10. This soup is creamier and even better tasting the next day!
Nutrition
*The nutrition below is based on 1 serving (out of 8 total). The fat value is a little high, due to the full-fat coconut milk. You can substitute with light coconut milk to cut the fat in half, but keep in mind the soup will be a little more runny (still delicious though).
Carla says
This is my go-to soup I make every week- It’s easy to make, tastes incredible, and its a quick meal to take to work when I don’t have time to prep for hours. AND its super healthy for you!
Christin McKamey says
Aww I’m so happy to read this. Glad you love it!!! =)
Lynn L says
I just made this and I love the Thai flavours. I adjusted the recipe based on other people’s comments. I reduced the Red Curry paste to 1 Tbsp and to thicken it, I blended up about 1/2 cup of raw cashews, 1/4 cup nutritional yeast, 1 Tbsp lemon juice with the soup. Made it really nice and creamy! So yummy!
Christin McKamey says
Awesome! Thank you Lynn. I’m really glad you enjoyed it. =) =) =)
Donna says
This was very good soup. I had bought a cauliflower and my husband went shopping and he bought cauliflower, so I needed to use it up. I just used the one tablespoon of red curry, and it was perfect for us. Thanks for the recipe!
Christin McKamey says
Awesome! Thank you Donna. So glad it was a hit. =)
Bev Thomas says
Fabulous soup!! I didn’t have enough cauliflower so I ad equal parts of butternut squash!! I love it!!
Christin McKamey says
Thank you Bev! The butternut squash sounds like an amazing addition. So glad you loved it! =)
Deb says
Just made this soup! It was delicious! I will definitely make it again and again! 👍
Christin McKamey says
Awesome!! Thank you Deb! =)
Richard Couch says
What an outstanding Delicious Soup so easy to prepare, my second time on making this delicious
Soup and plan on sharing it with friends
Christin McKamey says
Thanks Richard, so kind of you to say! I’m glad you enjoyed it! =)
Lesley says
This sounds great! Do you think another milk could be an alternative to the coconut milk?
Christin McKamey says
Thanks Lesley! I think using another milk would change the flavor and texture pretty drastically, so it’s hard to say. If you try it, let us know! =)
Heather says
Can this soup be frozen?
Christin McKamey says
Hi Heather! I haven’t tried to freeze this soup, but I imagine it would work quite well! I will try it out. =) Thanks,
Liz says
Love this amazing soup! It was so good. I have leftovers but I already have cauliflower on my list so I can make it again. My omnivore hubby added broccoli and filled right up. He’s doing Keto & thought it was excellent.
Christin McKamey says
Yay thanks Liz! So happy you loved it. =)
Lorri says
Made this tonight and it was so delicious! Instead of putting it in the food processor I ate it chunky and it was outstanding! Thanks!
Christin McKamey says
Yay thanks so much Lorri! I’m happy you loved it! =)
Toni says
Thank you for this super easy and very delicious recipe! Made it this morning and couldn’t resist it, ended up having a bowl for breakfast! I just love it!!! This is the first time I made it but it won’t be the last! I’ve already shared the pin with friends.
Christin McKamey says
Yay, thanks Toni! So glad you loved it, even for breakfast! That’s a compliment thank you! =)
Janet says
Two tablespoons of curry paste was WAYYYYY too much. I had to add close to a half cup of coconut cream to each serving to temper the heat of the curry paste. I am not sure how anyone could have eaten it this hot. Perhaps there are different levels of heat for different brands? I like spicy/hot food, but this was so hot I was unable to eat it. I didn’t even add the curry powder. Otherwise, once I added the coconut cream, it was delicious.
Christin McKamey says
Hi Janet, yes I suppose there could be different levels of spiciness for each type of curry paste. I use ‘Thai Kitchen’ red curry and it does say hot, but I don’t find it too spicy (and I can’t handle a lot of spiciness myself) so it must be dependent on the type of paste you use. I will add to the notes in the recipe, thanks for the feedback. =)
michael bailey says
just finished absolutely wonderful,i will be enjoying this all week,thank you
Christin says
Thank you Michael, soooo happy you liked it! =)
Loretta Morro says
Hi! Just wanted to let you know that I made this last night and it was delish! Everyone came back for seconds. This one’s a keeper. Thanks!
Christin says
Thanks for letting me know Loretta! Yay =)
Kathy McKinstry says
This was a super easy and tasty soup! I did use lite coconut milk and it was pretty thin, so I added some potato flakes. Any suggestions for thickening it up next time while still using lite coconut milk?
Christin says
Potato flakes is an awesome idea! I think using a little more cornstarch or amaranth would add a little more thickness. Or even adding some white beans and pureeing that into the mix! I’m glad you enjoyed. =)
Kathy McKinstry says
Oh yes, white beans would be good too! I am also thinking of serving it over brown rice next time. It is so good!!!!
Christin says
Yay! Glad you like it. Good idea on the brown rice. =)