Creamy vegan cauliflower soup is infused with fragrant Indian spices, coconut milk, ginger and lime. A healthy, easy, and comforting soup recipe, ready in 35 minutes! Video.
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With over fifty 5-star reviews, we think you’ll love this cauliflower soup! It is one of our most popular cauliflower recipes on the blog- and no wonder! It’s fast, flavorful, and super healthy!
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
- Spring Pea Soup
- Carrot Ginger Soup
- Creamy Spinach Soup with Mint
- Roasted Kuri Squash Soup with Harissa & Crispy Chickpeas
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) 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
Another great feasting at home recipe. Loved the richness of the flavours. Served to my vegan friend who savoured every mouthful. Thank you
Nice! Happy you enjoyed.
Healthy, nutritious and really tasty. Love this recipe.
So glad to hear this John!
this was easy and super delicious. I have two questions tho, I peeled the apples, but noticed you did not. is that necessary? Also, can this be frozen if I used lite coconut mile?
Hi Julianne! I am of the opinion that apple peels are incredibly good for the gut- so I never peel them. Yes, this should freeze well!
Delicious 😋
Glad you enjoyed!
Excellent!
Great soup, loved it.
Great recipe. I made my own veggie stock with garlic, onion, celery, one serrano pepper, tomato and carrots and used that for the veggie broth. Was about 4 cups worth. I only used about a teaspoon or two of salt for the whole soup, half a lime and about a cup of coconut milk. Thanks, it turned out fantastic!
Love it Zack! Sounds perfect.
YUM! I love the combination of cauliflower, coconut milk/cream, cashew nut butter, lime and curry – I also added a pinch of cayenne.
Great to hear Chris!
Not sure if I did something wrong? It was not creamy. It was not flavorful. It was not smooth. Followed the recipe, but was just not impressed. Sorry!
Oh no Laurel. Did you use the recipe multiplier by chance? Also curious if you used coconut milk? or something else? Thanks.
Super tasty! Loved the toasted coconut garnish. Will definitely put this in my regular rotation.
Glad you enjoyed this Liz!
One of my go to soups. I use Cara Cara orange instead of lime.
That sounds nice Leslye! Glad you are enjoying.
Sublime! Perfect soup for a fall evening. I know you said don’t omit the apple! I didn’t have one in the house so used a dash of fresh apple cider. It did the trick. Yummy.
Perfect Fiona!
Five stars from me!
Thank you for a simple yet unusual cauliflower recipe.
We loved this soup. It was a perfect balance of ingredients and the addition of the apple was genius. The flavours of the apple and cauliflower were delicate and the curry powder gave it a little kick. I used mild madras curry powder but it still worked.
I am always looking for plant-based recipes and this one is definitely going in the family recipe folder!
Glad you enjoyed this Rachel!
Great job on this recipe. Me and my wife were really happy with it. So velvety and packed with flavor! I’ll be making this again, for sure!
Awesome to hear Fernando!
This soup recipe was excellent! Other than totally forgetting about the lime, I followed the recipe exactly and I didn’t have to adjust the seasonings, which is unusual for me. It also came together rather quickly. I think this will be added to our weekly repertoire!
Awesome Regan!
Loved this soup. Very yummy.
My daughter and grandchildren who do not like cauliflower also loved it.
Oh good! Love hearing that!
Wow. I’ve been cooking so many of your recipes for some time now, but this was a first for me. This soup is absolutely gorgeous, and will be repeated like so many of your recipes.
Thanks Gweneth! So happy you enjoyed this!
Wow this soup is excellent. I love soups and am very critical, this is a keeper for sure. Thanks so much for sharing 🙂
Thanks Noreen! Appreciated!
Delicious! So flavorful, great texture and healthy too!
Thanks JT!
I decided to add a cup of barley and give the soup more fiber. Also I added apple sauce for texture. It turned out more like a stew. I. Might try putting it all in the blender next time.
Interesting Arlene!
Truly delicious, my husband and I really enjoyed it!
Awesome!
Love spice and curry, so went right at this one! Had to add extra broth as I think my cauliflower was too big, so then had to adjust all the seasonings. Ended up adding apple sauce to get the apple flavor back since my cut apple it got diluted with the extra broth. Worked out very well in the end.
Glad you were able to get it to work!
Delicious! We all loved it, even my 12 year old. Love the complexity the lime added, and appreciate that this wasn’t too heavy handed on the coconut milk. And always a special adoration for recipes where I typically have everything on hand!
That is the best isn’t it! Glad you enjoyed.