Curried Cauliflower Soup Recipe

After craving curry all week, I decided to whip up a curried cauliflower soup recipe. Even in the summertime, I love soup regardless of how hot the temperature. So even though it may be hot outside, something is comforting about a hot bowl of soup. Cauliflower, one of my favorite vegetables, transforms into the perfect base for a curried cauliflower soup recipe. Not only does cauliflower absorb flavor like a sponge, but it also provides a creamy base for soup. 

When roasting cauliflower, always consider the desired flavors before roasting. Since I don't cook with oil, I always cut and wash my cauliflower, leaving it wet, and then season before roasting. As a result, the cauliflower absorbs the seasoning. 

For this curried cauliflower soup recipe, I chose a combination of curry powder and turmeric for an aromatic, distinctive taste, as well as a bright color. Then, with a few other simple ingredients, a creamy curried cauliflower soup comes to life. 

How to make curried cauliflower

First, prepare the cauliflower by roasting the florets seasoned with turmeric and curry powder in the oven.  

• Preheat the oven to 400 degrees
• Cut the cauliflower by removing the core and removing the florets, cutting them into similar-sized pieces for an equal roasting time. 
• Wash the florets, leaving them wet, so the seasoning sticks 
• Use a silicone baking mat or parchment paper to prepare a baking pan. 
• Arrange cauliflower in a single layer and sprinkle generously with turmeric and curry powder
• Roast for 30 minutes

Curried Cauliflower Soup Ingredients

In the meantime, gather the other curry soup ingredients while the cauliflower roasts. 

• Carrots
• White Onion
• Celery 
• Garlic
• Red Curry Paste
• Vegetable Broth 
• Fresh Ginger
• Tumeric 
• Lite Coconut Milk (or lower-fat substitute below) 

Garnishes (optional)

• Green Onions (scallions)
• Red Bell Pepper or Red Chili Pepper (if you prefer a little spice)
• Reserved Roasted Curried Cauliflower Florets 
• Parsley

For a lower-fat version of coconut milk, try this skinny tip:

Instead of using lite coconut milk, mix 1 1/3 cup unsweetened, unflavored oat milk (or plant milk of choice) with 2 teaspoons of coconut extract. 

Begin sauteing the onions and garlic in the base of a large soup pot. Cook the onions until translucent, and then add the carrots and celery and saute for a few minutes. 

Next, add the vegetable broth and curry paste, ginger, and turmeric and bring to a boil, then reduce heat to simmer. 

Now, add the roasted curried cauliflower, and stir to combine.  

Using an immersion blender or blend with a high-speed blender in batches until smooth. 

Once blended, add the coconut milk or skinny substitution, and stir to combine. Reheat if necessary.

To serve, ladle the soup into soup bowls and add pieces of reserved roasted curried cauliflower, green onions, parsley, and pieces of red pepper or red chili pepper. 

Not only is this curried cauliflower soup recipe easy to make, but it also has very few ingredients. 

FAQ

How long will the curried cauliflower soup last in the refrigerator?

• 5 days covered in the refrigerator. 

Should I keep the garnishes separate when storing them?

• Yes! Since the cauliflower pieces and other garnishes are used for presentation, they should be placed on the soup after it is reheated.

I don't have an immersion blender. Can I use a regular blender?

• Of course, make sure you are careful because the soup is hot. Also, make sure you blend in small batches to avoid burning yourself. 

Can I freeze the soup?

• Yes. I recommend freezing in individual containers, leaving an inch of space between the top of the container to avoid freezer burn. Then, thaw the soup completely in the refrigerator before reheating. 

Enjoy this creamy curried cauliflower soup recipe for lunch, dinner, or as a side dish for a salad or sandwich. 

If you love soup all year round, try these fabulous vegan soup recipes

• Quinoa Vegetable Soup
• Vegetable Barley Soup
• Vegetable Soup with Beans
• Cream of Chickpea Soup Recipe
• Vegan Carrot Soup
• Creamy Vegetable Soup
• Vegan Crockpot Split Pea Soup
• Vegan Tortilla Soup
• Moroccan Lentil Soup
• Wild Rice Soup with Mushrooms
• Pasta Fagioli Soup

Yield: 8 servings

Curried Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Curried cauliflower soup is made with roasted curried cauliflower and other vegetables in a creamy curried broth topped with roasted cauliflower pieces, green onions, and red peppers. This creamy curried cauliflower soup recipe is rich and decadent with every bite.

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Ingredients

Curried Cauliflower

• 1 large head cauliflower, core removed, and cut into florets
• 1 Tablespoons turmeric
• 2 teaspoons curry powder

Other Soup Ingredients

• 1 small white onion, diced
• 4 cloves garlic
• 4 large carrots, diced
• 2 stalks celery, diced
• 2 teaspoons turmeric
• 4 Tablespoons red curry paste
• 4 cups vegetable broth
• 1 15 ounces can lite coconut milk or substitute (1 3/4 cup oat milk with 2 teaspoons coconut extract)

Garnish

• Reserved pieces of roasted curried cauliflower
• 1 bunch green onions, chopped
• 1/2 red pepper, diced or 1 red chili pepper, chopped (if you like it spicy)
• 1/4 cup parsley, chopped

Instructions

Roasting curried cauliflower

1. Preheat the oven to 400 degrees
2. Remove the core from the cauliflower and cut the florets into equal sizes
3. Wash in cold water and leave florets wet so seasoning sticks
4. Line a baking sheet with parchment paper or a silicone baking sheet.
5. Lay cauliflower on the baking sheet in a single layer
6. Sprinkle with turmeric and curry powder
7. Roast for 30 minutes
8. In the meantime, prepare the other soup ingredients.
9. When the cauliflower is done, remove pieces to use as a garnish on the soup bowls.

Prepare the other soup ingredients.

1. Ina large soup pot, saute the garlic and onions until the onions are translucent.
2. Add the celery and carrots and cook for a few minutes, stirring the carrots and celery pieces into the onions and garlic.
3. Now, add the vegetable broth, curry paste, ginger, and turmeric.
4. Then add the roasted cauliflower (be sure to reserve some pieces for garnish)
5. Bring soup to a boil and then reduce to simmer.
6. Turn heat off, and using an immersion blender, blend the soup until smooth. Or, blend in a high-speed blender in small batches.
7. Return the blended soup to the pan (if using a blender), and add the coconut milk or the substitution suggested.
8. Turn the burner to low and stir soup until heated through.
9. To serve, ladle soup into bowls and arrange roasted cauliflower pieces, green onions, and red peppers on the top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed 304 Stainless Steel With Whisk, Milk Frother Attachments
• 
  OliveNation Pure Coconut Extract - 8 ounces - Gluten free, Sugar free also bake and freeze-proof - baking-extracts-and-flavorings
• 
  Thai Kitchen Organic Gluten Free Lite Coconut Milk, 13.66 fl oz (Pack of 6)
• 
  Simply Organic Curry Powder, Certified Organic | 3 oz
• 
  Organic Turmeric Root Powder 16oz - Lab Tested for Heavy Metals - 100% Raw w/ Curcumin Non-GMO - by Jiva Organics
• 
  Thai Kitchen Gluten Free Red Curry Paste, 4 oz (Pack of 6)

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 110Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 388mgCarbohydrates 15gFiber 5gSugar 5gProtein 4g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me