Curried Cauliflower Soup
This Curried Cauliflower Soup is just that kind of meal: hearty, fragrant, and soul-satisfying. Whether you’re looking for a healthy lunch or a light dinner with big flavor, this recipe is one you’ll come back to again and again.
Servings 4
Calories 210kcal
Cost $7–$9
Ingredients
- 1 medium head of cauliflower cut into florets
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon curry powder mild or spicy, to taste
- ½ teaspoon ground turmeric optional, for extra color and health benefits
- ½ teaspoon ground cumin
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 4 cups vegetable broth
- 1 13.5 oz can coconut milk (full-fat or lite)
- Juice of ½ lemon for brightness
- Fresh cilantro for garnish (optional)
- Toasted pumpkin seeds or crushed red pepper flakes for topping (optional)
Optional/Alternative Add-ins
- Add a pinch of cayenne for heat
- Swap coconut milk with cashew cream or oat milk
- Use frozen cauliflower florets to save time
Instructions
- Preheat your oven to 425°F (220°C). Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25 minutes until golden brown, flipping halfway for even caramelization. Roasting adds depth and sweetness to the soup.
- While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic, curry powder, cumin, and turmeric. Cook for 1 more minute until fragrant—don’t skip this step, as it blooms the spices.
- Add the roasted cauliflower to the pot along with the vegetable broth. Stir well to combine and bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 10–15 minutes to let the flavors meld.
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a countertop blender in batches. Blend until completely smooth and creamy. If you prefer a chunky texture, you can leave some cauliflower pieces intact.
- Return the soup to the pot (if using a countertop blender) and stir in the coconut milk. Simmer for another 2–3 minutes, then stir in the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Ladle into bowls and top with chopped fresh cilantro, toasted seeds, or a swirl of coconut milk. Serve warm with crusty bread, naan, or a side salad.
Notes
Roast the Cauliflower for Extra Flavor
Roasting brings out the nutty, slightly sweet flavors of cauliflower and helps eliminate any bitterness. It also gives the soup a richer, deeper taste compared to boiling or steaming. Use Full-Fat Coconut Milk for Creaminess
While lite coconut milk works, full-fat gives a silkier finish. If you want a low-fat version, add a small potato for creaminess or reduce the amount of coconut milk. Adjust Spices to Your Preference
Curry powders vary in heat and flavor. Start with 1 tablespoon, then taste after blending. You can always add more heat with cayenne or chili flakes at the end. Don’t Skip the Lemon Juice
That splash of acid at the end makes all the difference. It balances the richness and enhances the curry flavor beautifully.
Roasting brings out the nutty, slightly sweet flavors of cauliflower and helps eliminate any bitterness. It also gives the soup a richer, deeper taste compared to boiling or steaming. Use Full-Fat Coconut Milk for Creaminess
While lite coconut milk works, full-fat gives a silkier finish. If you want a low-fat version, add a small potato for creaminess or reduce the amount of coconut milk. Adjust Spices to Your Preference
Curry powders vary in heat and flavor. Start with 1 tablespoon, then taste after blending. You can always add more heat with cayenne or chili flakes at the end. Don’t Skip the Lemon Juice
That splash of acid at the end makes all the difference. It balances the richness and enhances the curry flavor beautifully.