Last updated on February 11th, 2023
Warming curry powder, coconut milk, and cauliflower blend together in a perfect combination for soup season. This curried cauliflower soup recipe is naturally gluten free, dairy free, and vegan friendly. Plus, it’s so easy to make! After you roast the curried cauliflower the rest of this healthy soup comes together in no time. Pair this simple soup recipe with a hot sandwich for a gently warming meal on a cold day.
Tips for Making Curried Cauliflower Soup
Seasonality, growing conditions, and variety of cauliflower all affect the size of individual heads. So listing a head of cauliflower in the ingredients may seem a bit vague. Some heads yield a scant three cups of florets and chopped stem, while others produce 6 cups of florets alone. And it’s not easy to corral raw cauliflower florets into a measuring cup in the first place. Aim for an estimated 3 to 5 cup of florets, and if you come up short rough chop the stem to make up the difference. If you are working with a large head of cauliflower, reserve anything over 5 cups for another use.
It might be tempting to skip the first step of roasting the cauliflower. We’re all busy, and mile-long to-do lists don’t check themselves off. Why not just cook the cauliflower straight in the soup? Roasting the cauliflower takes this soup to a level of excellence you don’t want to miss out on. Pop those florets in the oven, get some work done for fifteen minutes, come back to flip them, and then get back to it until they’re done. It’s worth the extra step to amp up the flavor of the soup.
Once the cauliflower is golden from roasting, the rest of the soup comes together in a snap. Wake up the garlic by cooking for thirty seconds, add all the other ingredients to the pot, and bring to a boil for five minutes to let the amazing flavors mingle. Cut the heat, allow to cool a bit, then blend until smooth and enjoy. Warm, easy, and delicious cauliflower soup!
Curried Cauliflower Soup Recipe
Ingredients
- 1 head of cauliflower, about 4 cups florets (and stem rough chopped if needed)
- 2 tablespoons avocado oil, divided
- 1 teaspoon muchi curry powder
- 1 clove garlic, crushed
- 2 cups vegetable stock, plus more if needed
- 1 cup unsweetened coconut milk
- ¾ teaspoon kosher salt
Directions
Preheat oven to 400°F. Toss cauliflower with 1 tablespoon avocado oil and muchi curry powder on a baking sheet. Spread into a single layer and roast for 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.
Heat remaining tablespoon of avocado oil in a large sauce pan over medium. Add garlic and cook for 30 seconds. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a simmer and cook for 5 minutes, then allow to cool a bit.
Blend until smooth with an inversion blender or after transferring to a standing blender. Add more vegetable broth if needed for consistency.
MAKES 4 SERVINGS
Looking for more soup recipes?
Curried Cauliflower Soup
Ingredients
- 1 head cauliflower, about 4 cups florets (and stem rough chopped if needed)
- 2 tablespoons avocado oil, divided
- 1 teaspoon muchi curry powder
- 1 clove garlic, crushed
- 2 cups vegetable stock, plus more if needed
- 1 cup unsweetened coconut milk
- ¾ teaspoon kosher salt
Directions
- Preheat oven to 400°F. Toss cauliflower with 1 tablespoon avocado oil and muchi curry powder on a baking sheet. Roast 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.
- Heat the remaining avocado oil in a large sauce pan over medium. Add garlic and cook for 30 seconds. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a simmer and cook for 5 minutes, then allow to cool a bit.
- Blend until smooth with an inversion blender or after transferring to a standing blender. Add more vegetable broth if needed for consistency.