Can I use frozen cauliflower?

Absolutely! Frozen cauliflower works perfectly in this soup. No need to thaw it first - just add it directly to the pot and it might cook a few minutes faster.

What if I don't have curry paste?

Curry powder works beautifully too. Start with 1 tablespoon and adjust to taste. The flavor will be slightly different but equally delicious.

Can I make this soup dairy-free?

It already is! The coconut milk provides all the creaminess you need without any dairy products.

How do I know when the cauliflower is done?

It should be fork-tender and easily pierced. If you can mash a piece against the side of the pot with minimal pressure, it's ready to blend.

Creamy Coconut Cauliflower Curry Soup

Name: Curry Cauliflower Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2-3 cloves garlic, peeled and minced; 2-inch piece fresh ginger, peeled and minced; 1 ¼ teaspoons coarse salt; ¼ teaspoon ground black pepper; Pinch turmeric, cayenne pepper, and ground nutmeg; 2-3 tablespoons curry paste (or 1 tablespoon curry powder); 1 large head cauliflower, cut into florets (about 5-6 cups); 3-4 cups unsalted vegetable stock; ½ cup full fat canned coconut milk; Zest and juice of 1 lime; 2-2 ½ teaspoons granulated sugar or honey

Description

This Curry Cauliflower Soup is a creamy, aromatic vegan dish bursting with warm spices, cauliflower, and coconut milk. Perfect for a cozy, nutritious meal that’s ready in under an hour!

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2-3 cloves garlic, peeled and minced
2-inch piece fresh ginger, peeled and minced
1 ¼ teaspoons coarse salt
¼ teaspoon ground black pepper
Pinch turmeric, cayenne pepper, and ground nutmeg
2-3 tablespoons curry paste (or 1 tablespoon curry powder)
1 large head cauliflower, cut into florets (about 5-6 cups)
3-4 cups unsalted vegetable stock
½ cup full fat canned coconut milk
Zest and juice of 1 lime
2-2 ½ teaspoons granulated sugar or honey

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Instructions

Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger, salt, black pepper, turmeric, cayenne, and nutmeg.
Stir in the curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice, and sugar or honey. Taste and adjust seasoning, if necessary.

Notes

Adjust curry paste or powder to your spice preference. For a thinner soup, add more vegetable stock. Garnish with fresh cilantro or a drizzle of coconut milk for extra flair.

Nutrition

Serving Size: 4
Calories: 159 kcal
Sugar: 10 g
Sodium: 637 mg
Fat: 9 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 4 g