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!
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!
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.
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
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
Stir in the coconut milk, tomatoes, broth, and cauliflower.
Raise the heat and bring the liquid to a boil.
Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.
Return the soup to the pot (if you took it out) and reheat if needed.
Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
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.
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!!
Yay! I’m so glad you both enjoyed it! Thanks Anne!
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!
Yay! Glad it was a hit! Thanks Elsie!
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!
Oh that sounds delicious! I hope you enjoy it!
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.
Sounds delicious! I’m so glad you like it!