Creamy curried cauliflower soup is vegan and delicious! Infused with fragrant Indian spices, coconut milk, ginger and lime. A healthy, easy, and comforting soup recipe, ready in 35 minutes! Video.
The world is not here to make you happy. It’s here to make you conscious.
Eckhart Tolle
With over fifty 5-star reviews, we think you’ll love this curried cauliflower soup! It is one of our most popular cauliflower recipes on the blog- and no wonder! It’s fast, flavorful, and super healthy!
The soup originates from our vegetarian restaurant, and through the years, we’ve simplified and perfected the recipe. Like sunshine in a bowl; it’s infused with fragrant Indian spices, coconut milk, and a hint of lime; it’s incredibly comforting and nourishing!
Why You’ll Love This
- Whole foods, plant-based! This vegan soup is made with healthy, wholesome ingredients.
- Unique, bold flavor. Fragrant Indian spices, rich coconut, zesty ginger, and tangy lime!
- Easy to make! A 30-minute recipe that can be made in the Instant Pot or on the stovetop.
Cauliflower Soup Recipe Ingredients
- Cauliflower: A medium head of cauliflower chopped into small pieces. It’s easiest to slice the cauliflower into 1/2-inch slices before chopping into small florets. Look for a firm cauliflower head with a smooth, white surface.
- Onion, garlic cloves, and fresh ginger: For savory, aromatic flavor!
- Apple: Essential for adding sweet, tart taste that really brings the soup together. Don’t skip this! Look for a medium-large Gala, Honeycrisp, or something similar.
- Vegetable broth: You can sub water and 2 bouillon cubes. Feel free to use chicken broth if desired.
- Spices: Yellow curry powder, coriander, and turmeric. These savory Indian spices give the soup so much depth!
- Coconut milk: Use a can, adding equal parts liquid and solid. You can sub plain yogurt, but then you may want to skip the lime juice. Or try cashew cream and add extra lime juice. Taste as you go! See notes.
- Lime juice: A fresh squeeze adds delicious tanginess! Orange juice makes a nice substitute.
- Garnishes: Toasted coconut flakes, toasted nigella seeds, fresh cilantro, scallions, or sprouts.
How to Make Curried Cauliflower Soup
*For Instant Pot instructions, please see recipe card notes!
Step 1: Sauté veggies. Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add onions, sautéing 2-3 minutes, then add garlic, ginger, and apple. Continue to sauté 4-5 minutes, reducing heat as needed. Add cauliflower florets, veggie broth, spices, and salt. Stir.
Step 2: Simmer. Bring to a boil, then cover and simmer on low heat for 15 minutes, until cauliflower is very tender.
Step 3: Purée. Use an immersion blender in the pot or transfer the soup in batches to a blender to purée until smooth.
Step 4: Add lime juice and coconut milk. Adjust the coconut milk to your personal preference, adding more if you prefer a thicker, heartier soup. If you do add more, you may need more salt. Half of a 14-ounce can (solids and liquids) was just the right texture for me!
Step 5: Garnish. Serve the glowing soup in wide bowls. Add a little swirl of coconut milk (or cashew cream or plain yogurt), toasted coconut flakes, nigella seeds, cilantro leaves, scallions, or micro greens! The coconut flakes add such great texture! Or feel free to use pumpkin seeds!
Serving Suggestions
Serve this creamy cauliflower soup with any of the following:
- Easy Homemade Naan Bread!
- Indian Spinach Salad with Lentils & Cauliflower
- Carrot Raisin Salad
- Indian Lamb Meatballs
- Lentil Curry
- Rajasthani Butternut Squash Curry
FAQs
When exposed to too much heat, cauliflower can become bitter. Keep the soup on low heat when simmering. If it tastes bitter, you can add a little salt or more lime juice or even lemon juice.
Let cool, then store soup in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave.
Yes! Once cooled, store in a freezer bag for up to 3 months.
Storage
Cauliflower soup will keep up to 4 days in an airtight container in the fridgerator, or can be placed in the freezer for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
This Creamy Vegan Curried Cauliflower Soup recipe is so simple, healthy and flavorful. I can’t wait to hear what you think of this one!!!
xoxo
More Favorite Cauliflower Soups
You’ll Also Love…
- Spring Pea Soup
- Carrot Ginger Soup
- Creamy Spinach Soup with Mint
- Roasted Kuri Squash Soup with Harissa & Crispy Chickpeas
- Cauliflower Couscous
- Chicken Souvlaki Bowl (with Cauliflower Rice)
- Cauliflower Rice Bowls
- Shaved Cauliflower Salad w/ Yogurt Dressing
Watch How to make Cauliflower Soup!
Curried Cauliflower Soup Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 5 ½ cups ( serves 3-4)
- Category: soup, vegan,
- Method: stove top, instant pot
- Cuisine: Indian
- Diet: Vegan
Description
This Creamy Vegan Curried Cauliflower Soup with coconut milk, Indian spices, ginger and lime is simple and easy to make, and can be made in an Instant Pot (or on the stovetop! Healthy and delicious!
Ingredients
- 2 tablespoons olive oil, coconut oil or ghee
- 1 onion, rough chopped
- 1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
- 4–5 garlic cloves, rough chopped
- 1 1/2 tablespoons fresh ginger, rough chopped
- 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
- 2 1/2 cups veggie broth (or use water and 2 bullion cubes)
- 2 teaspoon yellow curry powder
- 1 teaspoon coriander
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
- 3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
- a squeeze of lime (tablespoon) or orange juice is nice too.
Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.
Instructions
- Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
- Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
- Puree until very smooth- either using an immersion blender or blender (in batches).
- Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
- Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).
Notes
You can substitute 1/2 -3/4 cup plain yogurt for the coconut milk, but then you may not need the lime juice. Or only a little. Yogurt is quite tangy. Taste as you go. 🙂
You could also try subbing a cashew cream. You would for sure need the lime or orange. 🙂
To toast coconut flakesplace them in a dry skillet on the stove, over medium heat, stirring until they turn golden and smell amazing. Throw the nigella seeds into the skillet at the very end, toast 30-60 seconds.
To make in an INSTANT POT:
- Set it to Saute function and saute onion, apple, garlic and ginger in 2 tablespoons oil, until fragrant and golden, about 5 minutues.
- Add broth, all the spices, salt and cauliflower. Stir.
- Set Instant Pot to high pressure for 7 minutes. Manually release. Blend the soup until very very smooth.
- Place back in Instant Pot, and set to warm. Stir in the coconut milk and lime juice. Taste, and serve.
- Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 329
- Sugar: 14.7 g
- Sodium: 654.3 mg
- Fat: 22 g
- Saturated Fat: 18.5 g
- Carbohydrates: 32.4 g
- Fiber: 8.1 g
- Protein: 6.8 g
- Cholesterol: 0 mg
toat or
Currently DEVOURING a bowl of this and came here to say this is incredible.
Made with chicken broth instead of vegetable as it’s all I had, otherwise followed the recipe exactly as written.
I finished with a tiny maple syrup drizzle for garnish and it’s perfection.
Wonderful Victoria! So happy to hear this. Thanks for your review.
Just perfect. Scrumptious creamy but not too creamy soup. I was craving something with spice after Christmas. This soup hit the spot.
Great to hear Fiona! Thanks for circling back and rating it!