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Creamy Curry Cauliflower Soup

February 3, 2020 (Last Updated: June 2, 2020)

This creamy, roasted curry cauliflower soup recipe has a heavenly, silky texture, so much flavor, can be made nice and spicy and is completely vegan! With only 8 main ingredients, you’ll be amazed how delicious this simple recipe is.

And if you want to add a little crunch to your soup, I’ll also show you how to make easy, perfectly crunchy, perfectly tasty little garlic croutons to serve on the side!

2 bowls of cauliflower soup and a small bowl of croutons on a lace table cloth.

I love this soup for an impressive, cozy first course! For parties where I have a lot of prep to do, there’s nothing better than having a soup I can just whip up in an hour from start to finish, and simply heat and serve at dinner time. I love to pair this soup with my garlic and sage Cornish game hens, or roasted duck with blackberry balsamic reduction sauce.

And for my friends and family with more plant-based diets, this is such a winner! It’s totally vegan and can even be made gluten-free by simply roasting up a few tiny pieces of cauliflower to sprinkle it with, instead of croutons.

A small bowl of croutons on a lace table cloth.

A Few Tips!

1. Make sure to use canned coconut milk, not coconut cream or cream of coconut.

Coconut cream and cream of coconut are very sweetened, and used for desserts and cocktails. Canned coconut milk is simply unsweetened coconut milk that has a layer of coconut cream on the top. Also, be sure to use canned coconut milk, instead of bottled coconut milk. It will be too thin for a soup like this.

2. This is a very thick, creamy soup recipe, so if it’s a little too creamy for you…

Simply add another ½ cup of vegetable broth to thin it out.

3. To get perfectly crispy roasted cauliflower:

Make sure to slice each big floret in half so they have a nice flat side to lay on the foil-lined baking sheet. This will ensure you get a beautifully roasted side, and all that fantastic flavor into your soup. After 30 minutes of roasting at 400 F., check to be sure the cauliflower is nice and brown on the bottom. It can take between 35-45 minutes to get it just right.

A closeup of roasted cauliflower florets on a foil-lined baking sheet.

A Few Common Questions:

1. How long will cauliflower soup last in the fridge?

About 5 days. If you don’t finish it in time, it will freeze and re-heat perfectly.

2. If this soup is vegan, how is it so creamy?

It will shock you just how creamy cauliflower becomes when blended with coconut milk. I’ve made soups with cheese and sour cream that were nowhere near as creamy as this soup! That’s all there is to it. Nothing but blended cauliflower and canned coconut milk.

3. Can I use curry powder instead of curry paste?

Yes. Simply use 2 tbsp. of curry powder and give it a taste to see if it needs more. Curry powders can really range in strength, so start with 2 tbsp. and add more by the tsp. until it’s perfect.

I’ve made this soup with curry powder and 4 tbsp. was the sweet spot. Although, since red curry paste has a few other ingredients, you may want to add a few sprinkles of coriander and paprika to add a little more excitement with the curry powder.

4. What do I need to make this recipe?

  • Cutting board and sharp knife
  • Large mixing bowl and spoon
  • Foil-lined baking sheet
  • Large stock pot
  • Immersion blender or standing blender

A hand holding a small jar of Thai Kitchen Red Curry Paste.

How to Make Creamy Curry Cauliflower Soup – Step by Step

A step by step process showing how to roast cauliflower and garlic.

1. Preheat oven to 400 F. Chop 1 head of cauliflower into florets, slicing large pieces in half.

2. Peel and slice the tops off of 6 garlic cloves.

3. Toss cauliflower florets and garlic with 3 tbsp. olive oil.

4. On a foil-lined baking sheet, lay cauliflower flat sides-down and make sure the garlic is on the foil – not on top of the cauliflower. Roast for 30-40 minutes or until flat sides are nice and brown.

A step by step process showing how to brown onions and combine ingredients into soup.

5. While cauliflower and garlic roasts, slice a medium-side red onion and add it to a stock pot.

6. Add 2 tbsp. olive oil to the pot and sauté until brown. About 15 minutes. Cover until cauliflower and garlic are finished.

NOTE: If you don’t have an immersion blender, and will be using a standing blender instead, simply add all of the following ingredients to your blender and blend until creamy. Then, add blended soup to the stock pot and simmer for 10-15 minutes until hot, and serve.

7. Once cauliflower and garlic are ready, add them to the pot with onions, 13.5 oz. canned coconut milk, 2 cups vegetable broth, 2 tsp. red curry paste, 2 tsp. salt, ¼ tsp. cayenne pepper (or 1 tsp. to make it spicy), and a good sprinkle of fresh pepper.

8. Use an immersion blender (or blend in your standing blender) until all ingredients are perfectly creamy. Turn heat to medium, and simmer for 10-15 minutes until hot, and serve.

For the Croutons

Pre-heat oven to 350 F. Slice pieces of baguette into about 20 half-inch cubes. Pour 1 tbsp. olive oil onto a plate or a bowl, and sprinkle with garlic powder and salt. Dip the sides of each bread cube into the oil, making sure not to saturate. Bake for 7-10 minutes and serve.

A bowl of cauliflower soup on a lace table cloth.

I hope you love this recipe as much as I do! And for more cozy recipe inspiration, take a look at my winter recipes!

3 images of soup, beef bourguignon and roasted duck.

And for more even inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A bowl of cauliflower soup on a lace table cloth.
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5 from 1 vote

Creamy Curry Cauliflower Soup

This creamy, roasted curry cauliflower soup recipe has a heavenly, silky texture, so much flavor, can be made nice and spicy and is completely vegan! 
Prep Time5 mins
Cook Time30 mins
Time to Simmer10 mins
Total Time45 mins
Course: Soup
Cuisine: International
Keyword: cauliflower soup
Servings: 4 servings
Calories: 571kcal

Equipment

  • Cutting board and sharp knife
  • Large mixing bowl and spoon
  • Foil-lined baking sheet
  • Large stock pot
  • Immersion blender or standing blender

Ingredients

  • 1 head

    cauliflower 

    - large (or 2 small)
  • 6

    garlic cloves

  • 5 tbsp.

    olive oil

  • 1 medium

    red onion

  • 13.5

    oz.

    can of coconut milk

  • 2 cups

    vegetable broth

  • 2 tsp.

    red curry paste

  • ¼

    tsp.

    cayenne pepper

    - or 1 tsp. to make it spicy
  • 2 tsp.

    salt

  • fresh pepper - a good sprinkle

For the Croutons

  • 6 slices baguette - sliced into ½ inch cubes
  • 1 tbsp. olive oil
  • garlic powder - just a sprinkle
  • salt - just a sprinkle

Instructions

  • Preheat oven to 400 F. Chop 1 head of cauliflower into florets, slicing large pieces in half. Peel and slice the tops off of 6 garlic cloves. Toss cauliflower florets and garlic with 3 tbsp. olive oil in a large mixing bowl.
  • On a foil-lined baking sheet, lay cauliflower flat sides-down and make sure the garlic is on the foil – not on top of the cauliflower. Roast for 30-40 minutes or until flat sides are nice and brown.
  • While cauliflower and garlic roasts, slice a medium-side red onion and add it to a stock pot. Add 2 tbsp. olive oil to the pot and sauté until brown. About 15 minutes. Cover until cauliflower and garlic are finished.
  • Once cauliflower and garlic are ready, add them to the pot with onions, 13.5 oz. canned coconut milk, 2 cups vegetable broth, 2 tsp. red curry paste, 2 tsp. salt, ¼ tsp. cayenne pepper (or 1 tsp. to make it spicy), and a good sprinkle of fresh pepper.
  • Use an immersion blender until all ingredients are perfectly creamy. Turn heat to medium, and simmer for 10-15 minutes until hot, and serve.

For the Croutons 

  • Pre-heat oven to 350 F. Slice pieces of baguette into about 20 half-inch cubes. Pour 1 tbsp. olive oil onto a plate or a bowl, and sprinkle with garlic powder and salt. Dip the sides of each bread cube into the oil, making sure not to saturate. Bake for 7-10 minutes and serve.

Notes

 

1. If you don’t have an immersion blender, and will be using a standing blender instead...

Simply add all of the ingredients in step 4 to your blender and blend until creamy. Then, add blended soup to the stock pot and simmer for 10-15 minutes until hot, and serve.

2. Make sure to use canned coconut milk, not coconut cream or cream of coconut.

Coconut cream and cream of coconut are very sweetened, and used for desserts and cocktails. Canned coconut milk is simply unsweetened coconut milk that has a layer of unsweetened coconut cream on the top. Also be sure to use canned coconut milk, instead of bottled coconut milk. It will be too thin for a soup like this.

3. This soup will last for 5 days in the fridge.

If you don’t finish it in time, it will freeze and re-heat perfectly.

Nutrition

Serving: 4cups | Calories: 571kcal | Carbohydrates: 38g | Protein: 9g | Fat: 45g | Saturated Fat: 22g | Sodium: 1777mg | Potassium: 733mg | Fiber: 5g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 73mg | Calcium: 96mg | Iron: 5mg

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