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.

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?)

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.

FAQ & Tips for Making Delicious Curried Cauliflower Soup

• 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 do the leftovers 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!

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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

Keyword cauliflower, curry, soup

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
• 1/2 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*

Total Fat 6.6g 10%

Saturated Fat 2.1g 11%

Sodium 603mg 25%

Potassium 1418mg 41%

Total Carbohydrates 28.9g 10%

Dietary Fiber 11g 44%

Sugars 13.1g

Protein 9.7g 19%

Calcium 9%

Iron 18%

* Percent Daily Values are based on a 2000 calorie diet.