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. 

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)

5 from 16 votes

Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 8

Author: Christin Russman

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

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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

• 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

Calories: 137kcal | Carbohydrates: 11.2g | Protein: 3.2g | Fat: 9.8g | Sodium: 465.1mg | Sugar: 3.9g

Did you make this recipe?Mention @veggie__chick or tag #veggiechick

*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).