Hello glowing bowl of sunshine! This creamy vegan Curried Cauliflower Soup with coconut milk is infused with Indian spices, ginger and lime. It is simple and easy to make, and can either be made in an Instant Pot or on the stovetop! Healthy and delicious, I think you will love it. Includes a video!
The world is not here to make you happy- it’s here to make you conscious. ~Ekhart Tolle
Hey friends! Here’s a quick little pot of soup that may come in handy this week! If you are doing vegan January with me, this is the soup for you! And even if you are not, I still think you might like it.
It’s full of healthy produce while not being overly heavy. Creamy, vegan and oh so tasty, this Cauliflower Soup recipe is cozy and warming. It is made with simple, clean ingredients you probably already have on hand.
Curried Cauliflower Soup | Video
How to make Curried Cauliflower Soup
It starts with sauteing onion, garlic, ginger, and an apple- for a bit of brightness and sweetness.
You can also make this in your Instant Pot if you prefer!
Chop up a whole head of cauliflower, including the stem and add it to the pot. Add the veggie broth and spices- curry powder, coriander and salt.
Bring it to a simmer, until the cauliflower is tender- then blend it up until very smooth and velvety.
An immersion blender comes in handy here- or use a regular blender, blending in batches.
Then add the final touches. A little coconut milk (or if you prefer, cashew cream or even plain yogurt!) and a squeeze of lime.
Serve the glowing soup in wide bowls and garnish with toasted coconut flakes, cilantro (or scallions) and optional nigella seeds.
You can use the nigella seeds in this celery soup too!
The coconut flakes add such great texture!!! Or feel free to use pumpkin seeds!
Creamy vegan Curried Cauliflower Soup- so simple, healthy and flavorful – I can’t wait to hear what you think of this one!!!
More Favorite Soup Recipes
- Cauliflower Cheddar Soup (Vegan-adaptable!)
- Creamy Cauliflower Soup
- 25+ Cozy Vegetarian Soups!
- Creamy Celeriac Soup
- Spring Pea Soup
- Carrot Ginger Soup
- Creamy Spinach Soup with Mint
- Roasted Kuri Squash Soup with Harissa & Crispy Chickpeas
Happy Tuesday!
xoxo
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Curried Cauliflower Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 5 ½ cups ( serves 3-4) 1x
- 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
Lovely soup. Such an interesting combination. I will make it again. The fragrance the soup emits is delightful. Thank you for this blog. I am thoroughly enjoying making these creative yummy recipes
Thanks Harriet!
Delicious! Loved it!
Hii! Do you blend in the lime juice and coconut milk? Or do you only stir in those ingredients?
Add after, no need to blend 🙂
Looking forward to making this tonight. Just wondering do you know how many calories are per serving?
Yes, I just added! Sorry about that!
No worries, thank you!! Soup was delicious by the way! Will definitely be making again
I love the way you also give instructions on using the In stapot. Good soup for a cold day
Loved this flavorful soup! Ended up using whole can of coconut milk and a little over 3 cups of broth.
Making this for the second time this month. Love it!! I made it with yogurt (no lime); and topped with toasted coconut, toasted pepitas and cilantro. Delicious and perfect for a fall day. Thank you, as always, Sylvia!
Yay!!! Thanks Deb! 🙌
Glorious!
Added a topping of brunoise with the toasted coconut!
You made my day.
apple brunoise
Hummm, that is interesting. Sorry about that! Too much lime perhaps?
I was skeptical of the apple, but I followed this recipe to a tee, and I loved it! For me, this was a perfect recipe because it is (1) easy, (2) healthy, and (3) delicious — all the things I care about!
Awesome, great to hear Becca! 🙌
This was very easy and turned out delicious! My husband and I really enjoyed it. I used our Vitamix to blend it and it fit the whole thing and was a great texture. Highly recommend with some sourdough bread and cold white wine! Perfect dinner!
Delicious 😋 crusty bread glass of chilled white wine perfect !
Just made this in instant pot – used yogurt instead of coconut milk. Really tasty.
Oh cool! love it!
This soup is so delicious! I followed the recipe exactly as written and my spouse and I both loved it. Thank you so much for sharing your wonderful creations with us here on your blog 🙂
Thanks so much Brenda- I appreciate all your comments today. xoxo
I can’t believe how delicious this is! And I made it! Thank you for the recipe.
I’m proud of you! Thanks for sharing and I’m glad yo liked it!
This soup was absolutely delicious. I will certainly make it over and over again. It was so easy to make as well. Thanks.
Great to hear!
After adding a lot of the toasted coconut and nigella seeds, coriander and lime juice, it was pretty good but not the best soup I ever tasted. Maybe my expectations were just too high or I didnt succeed in seasoning it well. Maybe I added too little or the wrong kind of curry powder? I didnt know which one to put in, my options were either masala curry or 100% curry, opted for the latter. Also I think I a more tangy apple would have been better. Maybe I will try this soup again because it does look very pretty and it did taste promising if I get the flavour balance right.
It could have been the broth? You used the right curry powder…. so maybe just needs some depth- salt?
Sylvia, When I made your celery soup which I loved, I put the cashews straight in the soup while it cooked. Can I do that with this recipe? how much cashew should I substitute for 1/2 cup of sour cream
You know – was thinking the same thing! Yes, I bet it would be fine. Add 1/4 -1/3 cup?
One of the most amazing soups I have ever made! Reminiscent of Mulligatawny
Glad you enjoyed this Doc!
Absolutely gorgeous. It’s like a meal in a bowl.
Easy, beautiful and delicious. It has our highest rating “Good enough for company”.
Love every Feasting at Home recipe I’ve ever tried. Thank you Sylvia.
Thanks so much Maggie! Very kind!
This recipe is amazing. So rich and delicious and was able to fit the entire batch into my Vitamix, which was awesome and blended it up perfectly. Already looking forward to making this again!
Awesome Tim- thanks so much for the comment! I know, I’ve been using a vitamix at the rental we are staying at and it is heavenly! Will have to get one.
This was super straightforward to make and it packed SUCH a powerful punch! My partner and I both devoured it.
That is awesome Stephanie- glad you both liked it!
This was so easy to make and tasted wonderful! And, I used the light coconut milk.
This is amazing! Another great and easy recipe.
Will this freeze ok?
I haven’t tried freezing- but it should be fine!
Awesome soup. So rich and creamy and addictive.