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Curry Coconut Soup | via veggiechick.com #vegan #glutenfree
Gluten Free, Lunch, Soups, Stews & Chili, Under 400 calories, Vegan Recipes

Coconut Curry Cauliflower Soup

This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year. 

Curry Cauliflower Soup | via veggiechick.com #vegan #glutenfree

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!

To begin, preheat your oven to 450 degrees. 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 food processor or blender (most likely you will need to do this in batches. I have a 13 cup food processor and I split it into 2 batches, but you may need to do it in 3). 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!

Curry Cauliflower Soup | via veggiechick.com #vegan #glutenfree

Curry Cauliflower Soup | via veggiechick.com #vegan #glutenfree

Hello deliciousness! I’m pretty much obsessed with this Curry Cauliflower Soup. Enjoy!

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Curry Cauliflower Soup (Vegan, Gluten Free)

Curry Coconut Soup | via veggiechick.com #vegan #glutenfree

This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8
  • Category: Vegan, Gluten Free

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Add the roasted cauliflower to the broth.
  4. 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.
  5. Remove the soup from heat and carefully add mixture to a food processor or blender (most likely you will need to do this in batches. I have a 13 cup food processor and I split it into 2 batches. You may need to do it in 3). 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!

*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). 

nutrition_Curry_Cauliflower_Soup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

14 Comments

  • 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?

    Reply
    • 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. =)

      Reply
      • Oh yes, white beans would be good too! I am also thinking of serving it over brown rice next time. It is so good!!!!

        Reply
        • Yay! Glad you like it. Good idea on the brown rice. =)

          Reply
  • 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!

    Reply
    • Thanks for letting me know Loretta! Yay =)

      Reply
  • just finished absolutely wonderful,i will be enjoying this all week,thank you

    Reply
    • Thank you Michael, soooo happy you liked it! =)

      Reply
  • 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.

    Reply
    • 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. =)

      Reply
  • 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.

    Reply
    • Yay, thanks Toni! So glad you loved it, even for breakfast! That’s a compliment thank you! =)

      Reply
  • 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!

    Reply
    • Yay thanks so much Lorri! I’m happy you loved it! =)

      Reply

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