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Cauliflower Soup with Coconut Milk

Cauliflower Soup with Coconut Milk
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A warm, creamy cauliflower soup made dairy-free with coconut milk, seasoned with gentle spices and brightened with citrus.

Ingredients

Scale
  • 1 large head cauliflower (about 2 pounds), cut into florets
  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1–2 teaspoons mild curry powder (or 1 teaspoon ground cumin + 1/2 teaspoon turmeric)
  • 3–4 cups vegetable broth (or chicken broth)
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1/2–1 teaspoon fine salt, to taste
  • Black pepper, to taste
  • 1–2 teaspoons lemon or lime juice, to taste
  • Toppings (optional): chopped cilantro or chives, chili oil or red pepper flakes, toasted coconut, roasted cauliflower, or crispy chickpeas

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion with a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic and ginger for 30 seconds.
  3. Stir in curry powder (or cumin/turmeric) for 30 seconds until fragrant.
  4. Add cauliflower and 3 cups broth. Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes, until cauliflower is very tender.
  5. Turn off heat. Use an immersion blender to blend until smooth. Add more broth if you want it thinner.
  6. Stir in coconut milk. Warm gently for 2–3 minutes (do not boil). Season with salt, pepper, and lemon/lime juice to taste.
  7. Ladle into bowls and add your favorite toppings.

Notes

For a creamier texture, blend longer and use full-fat coconut milk. Can be stored in the refrigerator for up to 4 days or frozen for 3 months.

Nutrition

Find it online: https://recipesunfolded.com/cauliflower-soup-with-coconut-milk/

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