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    You are here: Home / Soups / Creamy Curried Cauliflower Soup

    LAST UPDATED: March 24, 2022 • FIRST PUBLISHED: December 14, 2018

    Creamy Curried Cauliflower Soup

    Jump to Recipe Print Recipe
    Curried Cauliflower Soup

    Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.

    Overhead View of a Bowl of Curried Cauliflower Soup with Spoon, Drinking Glass and a Bunch of Cilantro

    Earlier this year I got started with a new hobby of sourdough bread baking. It's kind of funny, because I didn't do a whole lot of bread baking in general before, but one day I just decided to jump right on in with sourdough.

    In a way, it kind of makes sense though. Kneading is my least favorite part of bread making, and with sourdough, there's no kneading needed. (<-- Ha! See what I did there?)

    Curried Cauliflower Soup in a Red Pot with a Spoon

    One of the effects of embarking on a bread making hobby has been lots and lots of soup! I was already a big fan of soup during the winter (and actually, all year round), but now I find myself in this cycle where I first feel the need to bake some bread, because, you know,  I have this sourdough starter hanging around and I'd hate for it to feel neglected. And then I have to figure out how I'm going to get a two person household to eat a whole loaf of bread in a reasonable amount of time.

    Soup is the answer.

    So yes, I crafted this one so I'd have something to dip my bread in. I'm happy to say this curried cauliflower soup makes great dipping material!

    To make the soup, you'll first sauté some onions, garlic, ginger, and curry powder in a bit of oil. When the onions are tender, add your broth, coconut milk, tomatoes and cauliflower. Simmer to soften up the cauliflower, then blend everything until smooth and creamy.

    Collage Showing the Steps for Making Curried Cauliflower Soup: Sauté Aromatics, Add Coconut Milk, Tomatoes, Cauliflower and Broth, Simmer, and Blend Until Smooth

    Serve your curried cauliflower soup with a sprinkle of fresh cilantro.

    Bowl of Curried Cauliflower Soup Topped with Cilantro and Cauliflower Florets

    FAQ & Tips

    • The recipe gives a range of 2 to 3 teaspoons of curry powder. The amount you use will depend on your taste and the particular blend you're using. If you're not sure how much to use, start with less and add more at the end of cooking.
    • Save time by prepping your cauliflower while the onions cook. Just keep an eye on them and give them a stir occasionally so they don't burn!
    • Can you taste the coconut? I find the coconut flavor to be subtle. In fact, I find this is usually the case when combining coconut milk with acidic ingredients (like the tomatoes in this soup). But if you're sensitive to the taste of coconut/don't like it, you might be able to detect it.
    • Can I substitute another variety of non-dairy milk? You can, but the soup won't be as rich.
    • How does leftover curried cauliflower soup keep? Very well! The soup might thicken up a bit during storage. You can thin it out with some water or broth if you like.
    • Is this soup gluten-free? It sure is!
    Close Up of a Bowl of Curried Cauliflower Soup with Spoon

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Overhead View of a Bowl of Curried Cauliflower Soup with Spoon, Drinking Glass and a Bunch of Cilantro
    5 from 8 votes
    Print

    Creamy Curried Cauliflower Soup

    Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.

    Course Soup
    Cuisine American, Indian-Inspired
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 189 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 3 garlic cloves, minced
    • 1 teaspoon freshly grated ginger
    • 2-3 teaspoons curry powder (to taste)
    • 2 teaspoons ground cumin
    • ½ teaspoon ground turmeric
    • 1 (14 ounce) can light coconut milk
    • 1 (14 ounce) can diced tomatoes
    • 1 cup vegetable broth
    • 1 large cauliflower head (about 3 pounds), broken into florets
    • Salt and pepper to taste
    • Fresh cilantro, for serving

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat.

    2. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.

    3. Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.

    4. Stir in the coconut milk, tomatoes, broth, and cauliflower.

    5. Raise the heat and bring the liquid to a boil.

    6. Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.

    7. Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.

    8. Return the soup to the pot (if you took it out) and reheat if needed. 

    9. Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.

    10. Ladle into bowls, top with cilantro, and serve.

    Recipe Notes

    I picked a few cauliflower florets out of my soup before blending and then used them as garnish.

    Nutrition Facts
    Creamy Curried Cauliflower Soup
    Amount Per Serving (1.5 cups)
    Calories 189 Calories from Fat 59
    % Daily Value*
    Fat 6.6g10%
    Saturated Fat 2.1g11%
    Sodium 603mg25%
    Potassium 1418mg41%
    Carbohydrates 28.9g10%
    Fiber 11g44%
    Sugar 13.1g15%
    Protein 9.7g19%
    Calcium 90mg9%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Rosemary Lemon Vegan Pound Cake
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Anne says

      February 12, 2019 at 7:46 pm

      Made pretty much according to the recipe. Result was delicious. Husband, who doesn't like cauliflower or curry, gave it a thumbs up. I ran out of thumbs for my own rating : ) It was a snap to make, flavors were well balanced, and I can imagine using it as a sauce for a veg dip or over rice or white beans, etc. Thanks!!

      Reply
      • Alissa Saenz says

        February 17, 2019 at 8:49 pm

        Yay! I'm so glad you both enjoyed it! Thanks Anne!

        Reply
    2. Elsie says

      August 30, 2019 at 8:07 pm

      5 stars
      Very delicious!! The whole family enjoyed it, even my son who gasped and wretched at the thought of eating cauliflower soup! Ha! I made it with turkey bone broth instead of vegetable broth. Thanks for the recipe! It’s a super win!

      Reply
      • Alissa Saenz says

        September 01, 2019 at 10:39 am

        Yay! Glad it was a hit! Thanks Elsie!

        Reply
    3. Rhianna Murphy says

      November 02, 2019 at 2:41 pm

      I made your chipotle pumpkin black bean soup at work recently (I left a comment about how much of a hit it was) and as long as everything goes according to plan, this will be the soup I make tomorrow! I'm so excited!! I'm going to try it over baked sweet potatoes, as they serve them every Sunday but I never have anything to put on top. I'm so excited!

      Reply
      • Alissa Saenz says

        November 02, 2019 at 8:52 pm

        Oh that sounds delicious! I hope you enjoy it!

        Reply
    4. Darren Anderson says

      December 27, 2019 at 6:54 pm

      5 stars
      Really good recipe, have made it multiple times. The one thing I do caution is that not all Thai curry paste is the same. Sadly the regularly available brand ("Thai kitchen") near me is quite bland despite saying hot. I normally need to add an extra tsp or two (and no I don't have some crazy spice tolerance). To work around this I take a small separate frying pan and add oil then toast a tsp of the curry paste + a chopped up pepper (I use habanero) in there - then add that oil to the soup.

      Reply
      • Alissa Saenz says

        December 29, 2019 at 3:09 pm

        Sounds delicious! I'm so glad you like it!

        Reply
    5. Nolan Dresden says

      February 07, 2020 at 3:57 pm

      I found the liquid to cauliflower ratio to be quite off, I had to add a lot of extra stock.

      Reply
    6. Dhale says

      February 25, 2020 at 5:29 pm

      Can we use frozen cauliflower?

      Reply
      • Alissa Saenz says

        February 25, 2020 at 5:34 pm

        I haven't tried, but I don't see why not!

        Reply
    7. Yvonne says

      May 11, 2020 at 2:12 pm

      5 stars
      Fantastic! Thank you!!

      Reply
    8. Helen Lake says

      June 26, 2020 at 3:25 pm

      5 stars
      Yum! I made it excluding tomatoes and it was still delicious.

      Reply
    9. Chava says

      October 03, 2020 at 2:13 am

      Does this soup freeze well?

      Reply
      • Alissa Saenz says

        October 03, 2020 at 10:14 am

        Yup! It should be good for about 3 months.

        Reply
    10. Cindy Evans says

      January 23, 2021 at 8:28 am

      5 stars
      This is the best curry soup I have ever tasted!

      Reply
    11. Lin says

      February 08, 2021 at 6:33 pm

      5 stars
      Delish recipe as written.

      Reply
    12. Mary O. says

      August 28, 2021 at 4:10 pm

      5 stars
      I follow the recipe, except I use lower quantities of spices. I also keep out the cauliflower, blend everything else, then add chopped cauliflower and cook until the soup is done. Then I add one can of garbanzo beans, draining the water. This is just one way to go, the recipe is excellent as is. I now make this soup frequently!

      Reply

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