On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market. I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup.
I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup. I simmered the soup most of the afternoon and served it with my favorite crackers. I have plenty of leftovers too for lunch all week. This is a fall soup must-try for sure!
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Coconut Cauliflower Soup with Curry
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian
Description
A warming vegan soup perfect for chilly evenings. Creamy coconut milk and warming spices make it a cozy fall favorite.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 bay leaves
- 2 tbsp (30 ml) ground cumin
- Salt
- 2 tsp ground turmeric
- 1 tsp mild yellow curry powder
- 1 tsp dried cilantro aka coriander
- 0.5 tsp crushed red pepper flakes
- 4 cups (946 ml) broth
- 6 cups (1420 ml) cauliflower
- 1 large white potato, skin removed and cubed
- 1 cup (237 ml) coconut milk
Instructions
- In a large Dutch oven, add 2 tablespoons of oil and heat. Add the onion and cook for 6 minutes.
- Add the garlic, bay leaves, and spices.
- Add the broth, potato, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Use an immersion blender to blend the soup until creamy, or ladle into a blender and blend in batches.
- Return the soup to the Dutch oven and simmer on the lowest setting.
- Stir in the coconut milk.
- Season with salt, pepper, and any other desired spices.
- Garnish with fresh parsley.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- To make this soup spicier, add more red pepper flakes or a chopped chili pepper.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
Should I use full-fat or light coconut milk for this soup?
Full-fat coconut milk gives the soup a richer, creamier texture that balances the curry spices well. Light coconut milk works if you want a thinner result, but the body of the soup will be noticeably different.
How do I avoid the cauliflower turning mushy in the soup?
Add the cauliflower florets after the broth and coconut milk are already simmering, and check them after about ten minutes. They should be tender but still hold their shape when pierced with a fork.
Can I adjust the heat level of the curry in this soup?
Yes. Start with a smaller amount of curry paste or powder and taste as you go. You can always stir in more toward the end of cooking, but it is harder to pull back once the heat is in.
