This curried cauliflower soup is one of the best soups ever because it is flavourful, made of good-for-your-health vegetables and is ready in 30 minutes or less! Plus, it is vegan and gluten-free.
The magic of this recipe comes from roasted cauliflower. Whether you like cauliflower, or not so much, I bet you will love roasted cauliflower which gives this soup its special taste and the creamy texture. Trust me and give it a try!
How to Make Curried Cauliflower Soup
- Start by breaking the cauliflower into small florets.
- Spread cauliflower florets in a single layer on a large baking sheet. Roast them after seasoning with salt, pepper and a drizzle of olive oil in a preheated oven. Remove from oven when the tips of the cauliflower change their color into golden brown. Or if you have an Air Fryer, you can make Air Fryer cauliflower and use it.
- Add remaining olive oil into a pan and saute the onion until it turns translucent.
- Add garlic and fry for one minute until the garlic is fragrant and turns golden.
- Add the curry powder and ground turmeric and give it a stir.
- Add the roasted cauliflower to the pot (leaving some for topping the final dish). Then, stir in all the liquid ingredients (vegetable broth and coconut milk).
- Simmer for 10 minutes. Then blend the soup using an immersion blender until smooth and creamy.
- Finally, top the soup with the remaining cauliflower florets, soya cream and sprinkle with fresh cilantro. Serve hot.
For more delicious and nourishing recipe ideas, click here. Also, give this Vegan Pumpkin Soup recipe a try!
Click on this link to watch the Curried Cauliflower Soup Web Story.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Curried Cauliflower Soup
Ingredients
- 1 head cauliflower broken into small florets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 2 teaspoons powder curry
- ½ teaspoon ground turmeric ground
- 2 cups vegetable broth
- 1 can light coconut milk
- fresh cilantro for serving
- 1 tablespoon soy cream to garnish
Instructions
- Preheat the oven to 400°F/200°C.
- Start by breaking the cauliflower into small florets, then spread it in a single layer on a large baking sheet.
- Roast cauliflower after seasoning it with salt, pepper and a drizzle of olive oil. Remove from oven when the tips of the cauliflower change their color into golden brown.
- Add remaining olive oil into a pan and saute the onion until it turns translucent.
- Add garlic and fry for one minute until the garlic is fragrant and turns golden.
- Add the curry powder and ground turmeric and give it a stir.
- Add the roasted cauliflower to the pot (leaving some for topping the final dish) and stir in all the liquid ingredients (vegetable broth and coconut milk).
- Simmer for 10 minutes. Then blend the soup using an immersion blender until smooth and creamy.
- Top the soup with the remaining cauliflower florets and sprinkle with fresh cilantro and soy cream. Serve hot.
Notes
- This curried cauliflower soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out.
- This soup is freezer friendly.
- For more spiciness, add more curry powder or some chilis while cooking.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Rachel says
Absolutely delicious! I accidentally added a bit more curry and turmeric and it was great! Instead of soy cream, I have coconut cream and it is a nice touch!
NourishPlate says
Yes this recipe is versatile and can be adapted easily. Glad you loved it Rachel!
Claudia says
Would this freeze well?
NourishPlate says
This curried cauliflower soup is freezer friendly. However, it might thicken up a bit, so adding some water or broth will thin it out.
Maria Nelson says
I made this soup for Sunday dinner. The whole family raved about it.
Maja says
I just made this and it’s absolutely delicious! (even though I slightly torched the cauliflower ). Very easy to make too. Definitely a keeper!
My curry powder tastes quite bitter so I used just 1/2 teaspoon, and completely omitted the soy cream cause I did t have any.
Thanks a lot!
NourishPlate says
Thank you for the awesome review, Maja!
sandra says
Just made this tonight and was a great hit and so easy to make, so delicious!
Colleen says
Absolutely delicious! So flavorful. I added a little curry power to the cauliflower when roasting to give it some additional heat. This soup has the perfect kick and a nice consistency. Easy and healthy. I paired it with some pea and potato samosas but this would also be excellent with some naan for dipping!
Shelley says
Great and easy recipe! I used my air fryer to roast the cauliflower which I also seasoned with smoked paprika in addition to the salt and pepper. Amazing flavors from such a simple recipe!
Arlene says
Roasting the cauliflower really adds to the soup. The only thing different I did was double up on the spice. We love curry. Thank you for the wonderful recipe.
Heather says
Very quick, easy and delicious!
Melody Hailey says
Yummy, easy recipe!
Diana says
So glad to hear that you enjoyed it, Melody!
Carmen says
How many cups roughly would you say is a small head? I want to make this tomorrow as it sounds amazing! I have probably 5 to 6 cups of florets cut up! Thanks
Diana says
Hi, I’d say about 4 cups of florets. Enjoy!