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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.
I’ve always been a big fan of soup during the winter (or really, year round if I’m being honest), but ever since I started baking my own sourdough bread I just can’t get enough of soup. There’s nothing quite like a big bowl of soup and some crusty bread for dinner!
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! It’s also super easy to make and absolutely delicious.
Cauliflower makes a great main ingredient for soup because it blends up super creamy, has a nice flavor, and is loaded with fiber, making your soup hearty and satisfying. I already have a couple of cauliflower soups I love on this site — my creamy vegan cauliflower soup is a great basic recipe if you’d like to keep things simple, and my blackened cauliflower soup is excellent if you’re a fan of Cajun spices.
This curried cauliflower soup is in a class of it’s own though! It’s super flavorful and the warming spices make it perfect for chilly days.
Jump to:
- Ingredients You’ll Need
- How It’s Made
- Leftovers & Storge
- Frequently Asked Questions
- More Soup Recipes
- Creamy Curried Cauliflower Soup
Ingredients You’ll Need
- Olive oil. Feel free to substitute with your favorite high-heat oil, such as canola oil, avocado oil, or vegetable oil.
- Onion.
- Garlic.
- Ginger.
- Spices. We’re using curry powder, cumin, and turmeric. Curry powders can vary quite a bit in terms of flavor and what particular spices are included, so find one you like. I like McCormick and Trader Joe’s curry powders.
- Light coconut milk. Use the canned variety. Full-fat coconut milk can be used if you’d like your soup to be extra rich and creamy.
- Canned diced tomatoes.
- Vegetable broth.
- Cauliflower. We’re using fresh cauliflower, though I can’t see any reason that frozen cauliflower wouldn’t work just as well.
- Salt & pepper.
- Fresh cilantro. This gets sprinkled on top for serving your soup. You can skip it if it’s not your thing, or substitute fresh chives, scallions, or parsley.
Tip: 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.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- 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 until the cauliflower is tender. Test it by piercing a piece with a fork — it should go in easily.
- Take the pot off of the burner. Blend everything until smooth and creamy.
Tip: An immersion blender is a great tool for blending your soup. You don’t even need to take it out of the pot! But a blender or food processor will work if you don’t have one. Always be super careful when blending hot liquids.
- At this point you can thin the soup with some water if needed, adding as much as you like until the soup reaches your desired consistency.
- Season your curried cauliflower soup with some salt and black pepper to taste.
- Ladle the soup into bowls and top each with a sprinkle of fresh cilantro.
- Dig in!
Leftovers & Storge
Leftover curried cauliflower soup will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for about 3 months.
The soup can be reheated in the microwave or in a saucepan on the stove. Add a splash of water if it’s gotten too thick during storage.
Frequently Asked Questions
Is this soup gluten-free?
It is!
Can you taste the coconut in this soup?
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 for the coconut milk?
You can, but the soup won’t be as rich. I suggest using a variety that’s very rich and creamy, like cashew milk. Consult my guide to dairy-free milks if you need help choosing one.
Is this soup spicy?
It’s spicy in the sense that it’s heavily flavored with spices, but it’s not hot. If you’d like to add some heat to your soup try using some hot curry powder or adding a bit of cayenne pepper.