Creamy Curried Cauliflower Soup
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This Creamy Curried Cauliflower Soup is veggie-packed and dairy-free. A delicious, creamy vegan soup that is ready in less than an hour!
This Creamy Curried Cauliflower Soup is simple to make, filled with veggies and tastes amazing! Cauliflower is simmered in broth until it is super tender. Then it is blended until smooth. A can of coconut milk is stirred in and the soup is seasoned to perfection. Serve hot with crusty bread and a little chili oil for some kick!
Step One: Cook the Cauliflower
The first thing we need to do is get the cauliflower nice and tender. This will make it super easy to blend into our creamy soup.
Heat some oil in a stock pot over medium heat. Add some diced onion, garlic & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get tender.
Add the cauliflower & broth and bring to a boil. Partially cover, lower heat and simmer for 30 minutes.
Step Two: Blend it Up
When it comes to blending the veggies you can use an immersion blender or a standing blender. I decided to use my standing blender since I think it gives you a smoother consistency.
Once everything is nice and tender, transfer it back to the stock pot and add a can of coconut milk, some soy sauce & lemon juice. Cook for a few minutes, or until heated through. Taste and adjust the seasonings as needed.
Step Three: Serve it Up
When it comes to serving this soup you know I had to add some toppings. I like to top mine with some chili oil and fresh parsley.
And don’t forget some toasted bread on the side! It is perfect for dunking in the soup! Plus, that crunch is a nice contrast to the creamy soup.
This soup can be made ahead of time for easy lunches throughout the week. Just keep in containers in the fridge for up to a week.
Need more recipe inspo? Check these out:
Creamy Curried Cauliflower Soup
Ingredients
- 2 tablespoons oil I used avocado
- 1 yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 large head cauliflower cut in florets, about 8 cups
- 4 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon low sodium soy sauce or tamari for GF
- lemon juice to taste
- salt if needed
- parsley, chili oil, bread optional, for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get tender.
- Add the cauliflower & broth and bring to a boil. Partially cover, lower heat and simmer for 30 minutes.
- Transfer everything to a standing blender (or leave in the pot and use an immersion blender) and blend until smooth. Transfer back to the stock pot and add the coconut milk, soy sauce & lemon juice. Cook for a few minutes, or until heated through. Taste and adjust the seasonings as needed.
- Serve hot with chili oil, parsley and crispy bread on the side for dipping.
Video
Delicious and will make definitely again.
Thanks so much!!
This soup is delicious! We had it for dinner and for breakfast, my husband said, “you can make this soup anytime!” I had gotten a big dense heavy cauliflower for $1.99 and knew I was gonna make some wonderful with it.😀
Thank you,
Trina
Thanks so much Trina! So glad you and your husband loved it!
Hi I know coconut milk adds a great flavor but I can’t have coconut milk any other suggestions?
You could add a different dairy-free milk!
I thoroughly enjoyed this soup! My husband also really liked it and cauliflower isn’t his favorite, so I consider that a win! Thank you!
Woooo! We got a cauliflower convert! So glad you both liked it Amanda!
Soup is usually pretty mid to me, but I thought this was soooo good! Wish I had made more!
Thanks so much Chelsea! So glad you liked it!
We absolutely loved this soup, thanks so much for the recipe.
Thanks so much Kelli!
I made this. Its good. Use 2 bags of frozen cauliflower to make it super easy
Love the idea of using cauliflower rice! So glad you liked it Cindy!
Every TSV recipe is amazing, but this is definitely a new favorite! I’m always in awe of the creativity behind the recipes!
Thanks so much Jasmine! I’m so glad you liked this one 🤗
Could this be made in a slow cooker?
Sure! I would cook the cauliflower on high for 3-4 hours.