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We are officially in soup season, and this curried cauliflower soup is the perfect extra comforting dish to make. I like to add crunchy cashews on top and fresh cilantro for a meal that hits the spot, especially during cold months. The best part is that it is vegan, vegetarian, gluten free, and ready in 30 minutes.
I love making vegan soup recipes, especially spicy soups with warm spices like turmeric, cumin, and cinnamon that leave me satisfied. This recipe, adapted from Dr. Weil, is exactly that kind of meal. It is an easy and quick soup that warms me from the inside out, and I can serve it as an appetizer, a side, or a light meal. At only 58 calories per cup, I never hesitate to go back for seconds or even thirds. Ha!
Whenever I am craving more creamy and flavorful soups, I also make curried sweet potato soup and a creamy mushroom soup without cream. They are both wonderful options when I want something warm and satisfying for my family.
I first made this curried cauliflower soup when my husbands parents came over for dinner. I wanted something comforting, flavorful, and easy to prepare so I could spend more time with them instead of staying in the kitchen. My father in law kept commenting on how creamy and rich it was without using any cream, and my mother in law loved the balance of spices.
This soup works so well for me because it uses simple ingredients I usually have in my kitchen. Fresh cauliflower, onions, coconut milk, and a handful of fragrant spices come together quickly and make a silky soup that I enjoy any time of year. I add red pepper flakes or cayenne when I want extra heat, but it is just as easy to keep it mild for picky eaters. The process is straightforward: saute, simmer, and blend. In less than 30 minutes, I have a pot of soup ready to serve as an appetizer, a side, or a light main dish.
I also love making this soup for my local soup kitchen. It is so easy to scale up, and the creamy warming flavors always get a happy reaction from both volunteers and guests. They enjoy a hearty meal that stays light without heavy cream, and I love how one simple pot of soup can bring people together in the sweetest way.
🥘 Ingredients
This Indian curried cauliflower soup recipe is easy to make with simple ingredients from my local grocery store. These are the ingredients I use for this recipe.
Cauliflower: I cut a whole head of cauliflower into florets before using it.
Olive Oil: I use this to help soften and cook the onions.
Coconut Milk: Coconut milk is the secret ingredient in this healthy soup and gives it a great texture without needing any heavy cream. I prefer to use light coconut milk to reduce overall calories and fat.
Onions: I dice a white onion for this recipe.
Cilantro: I add a bit of chopped cilantro for herbal flavor and freshness. It compliments the spices and the richness of the coconut milk nicely.
Cashews: I love topping the soup with cashews for some crunch. This soft nut pairs so well with the creaminess of the soup, and I like to use chopped cashews so there is a little crunch in every bite.
Spices: The array of spices is what gives this recipe tons of spicy flavor. I use curry powder, turmeric, cumin, and cinnamon.
Coconut Sugar: This adds a touch of sweetness to this Indian curry cauliflower soup.
🔪 How To Make
Here are the steps for how I make this creamy cauliflower soup with curry.
Sauté Onion: I start by heating olive oil in a large pot over low heat. Then I add the diced onion and sauté it until it turns golden.
Add Cauliflower And Spices: Next, I add the cauliflower florets along with the curry powder, turmeric, cumin, coconut sugar, cinnamon, and salt. I turn the heat up to medium-high and cook everything together.
Stir In Coconut Milk And Water: Then I pour in the coconut milk and add up to 1 cup of water. I adjust the amount depending on how thin I want the soup to be and stir everything together until combined.
Simmer The Soup: I bring the soup to a low boil, then reduce the heat and let it simmer until the cauliflower is tender, which usually takes about 10 minutes.
Blend: I blend the cauliflower coconut soup with an immersion blender until it reaches the consistency I like. If I’m using a standing blender or food processor, I let the soup cool for about 20 minutes before blending.
Garnish: I ladle the soup into bowls and top it with cashews and chopped cilantro before serving. I love enjoying this easy curried cauliflower soup warm!
My #1 Secret Tip for this recipe is to use an immersion blender, standing blender, or food processor. If I’m using a regular blender or food processor, I let the soup cool for about 20 minutes first. Then I pour it into the blender container, hold the lid down firmly with a clean folded towel, and start on low speed, blending until it’s smooth. I always return it to the soup pot to reheat if I want to serve it hot.
Other Tips To Keep In Mind:
- Always wash produce before using: I always rinse the cauliflower before cooking. I use my fingertips to remove any dirt from the florets under running water, then pat them dry with a kitchen towel.
- Use less spice for a kid friendly soup: This is a great recipe for kids if you want to boost their vegetable intake or encourage healthy eating. This masala spiced cauliflower soup has a bit of heat, so some kids might find it too strong. I usually cut the spices in half and leave out the chili powder for a milder version. Another option is to make a separate batch with only salt, pepper, and cumin. I like to finish their bowls with a sprinkle of parmesan and some warm naan, and my boys always enjoy it this way.
- Keep the soup warm in a Dutch oven: A Dutch oven holds heat really well, so if I am serving this soup over an appetizer hour or expect people to go back for seconds or thirds, I make it in a large Dutch oven and keep it covered. To hold the warmth even longer, I turn the stovetop to the lowest setting so the soup stays at a gentle simmer.
📖 Variations
To mix things up or cater to different tastes, I like to offer a few variations of this curried cauliflower soup that you can try.
Thinner Soup: If I want a thinner cauliflower coconut milk soup, I add 1 cup of vegetable broth, bone broth, or chicken broth to loosen it up.
Hot and Spicy: I love adding extra heat to this recipe by mixing in chili powder with the other spices or using my favorite Thai curry paste. I also like to sprinkle chili flakes or red pepper flakes and a little ground black pepper on top for a soup with a stronger kick.
Fennel Flavor: I love the subtle anise flavor that fennel adds to this soup. If you enjoy it too, I like to stir in 1/2 teaspoon of fennel seeds and finish with a squeeze of lime juice for a bright aromatic touch.
🍽 Serving Suggestions
I like to serve this soup in small bowls as a first course at a dinner party, but it is also casual and simple enough to make as a main dish for a family dinner. I usually pair it with my buckwheat sourdough bread, homemade gluten free bread, or naan for a complete and filling meal.
I like to serve a fresh beetroot and feta salad or my greek salad alongside the soup because it provides a light and refreshing contrast to the rich and creamy flavors. If I am cooking for friends, I sometimes add my curried sweet potato soup to the menu so everyone can try two different bowls.
🧊 Storage Directions
Refrigeration: I let this Indian spiced cauliflower soup cool completely, then transfer it to an airtight container. Leftovers keep in the refrigerator for up to 5 days.
Reheating: I reheat the soup in the microwave on medium for 1-2 minutes until heated through, or I place the portion I want to eat in a large saucepan and bring it to a simmer over medium heat.
Freezing: I freeze leftovers for up to three months. I let the soup cool to room temperature before placing it in an airtight, freezer-safe container. I like to freeze it in small batches or individual portions for the easiest reheating.
❓Recipe FAQs
This soup is pretty thick on its own, but I like to adjust it to my personal preference. To thicken it even more, I whisk together a tablespoon of cornstarch with a tablespoon of water and stir it into the soup after blending. Then I simmer it for 2 to 3 minutes until it thickens perfectly.
If I want a thinner consistency or need to stretch the servings, I add 1 cup of vegetable stock, chicken stock, or water. I usually use low-sodium vegetable stock so the soup doesn’t get too salty.
This usually happens when I haven’t blended the soup thoroughly. I use an immersion blender to get a smooth texture, or I blend it in batches in a high-speed blender. I make sure the soup has cooled slightly before using a regular blender and never fill it too full to avoid splattering.
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📋 Recipe Card
Curried Cauliflower Soup
We are officially in soup season, and this curried cauliflower soup is the perfect extra comforting dish to make. I like to add crunchy cashews on top and fresh cilantro for a meal that hits the spot, especially during cold months. The best part is that it is vegan, vegetarian, gluten free, and ready in 30 minutes.
Servings: 10 cups
Calories: 58.1kcal
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In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
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Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
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Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).
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Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
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Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
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Ladle into bowls and garnish with the cashews and cilantro before serving.
- My #1 Secret Tip for this recipe is to use an immersion blender, standing blender, or food processor. If I’m using a regular blender or food processor, I let the soup cool for about 20 minutes first. Then I pour it into the blender container, hold the lid down firmly with a clean folded towel, and start on low speed, blending until it’s smooth. I always return it to the soup pot to reheat if I want to serve it hot.
- Always wash produce before using: I always rinse the cauliflower before cooking. I use my fingertips to remove any dirt from the florets under running water, then pat them dry with a kitchen towel.
- Use less spice for a kid friendly soup: This is a great recipe for kids if you want to boost their vegetable intake or encourage healthy eating. This masala spiced cauliflower soup has a bit of heat, so some kids might find it too strong. I usually cut the spices in half and leave out the chili powder for a milder version. Another option is to make a separate batch with only salt, pepper, and cumin. I like to finish their bowls with a sprinkle of parmesan and some warm naan, and my boys always enjoy it this way.
- Keep the soup warm in a Dutch oven: A Dutch oven holds heat really well, so if I am serving this soup over an appetizer hour or expect people to go back for seconds or thirds, I make it in a large Dutch oven and keep it covered. To hold the warmth even longer, I turn the stovetop to the lowest setting so the soup stays at a gentle simmer.
Calories: 58.1kcal | Carbohydrates: 6.8g | Protein: 2.3g | Fat: 3.2g | Saturated Fat: 0.5g | Sodium: 221.8mg | Potassium: 291.2mg | Fiber: 2.5g | Sugar: 2.6g
