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Coconut Curried Cauliflower Soup

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A warm, fragrant bowl of coconut milk and curry spices paired with tender roasted cauliflower, this soup is cozy yet light, perfect for weeknight dinners.

Ingredients

Scale
  • 1 medium head cauliflower (about 1.5–2 lbs), broken into florets
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin (optional)
  • 1 tbsp tomato paste or 1 small tomato, chopped (optional)
  • 1 can (14 oz) full-fat or light coconut milk
  • 3 cups vegetable broth (or water plus bouillon)
  • 1–2 tbsp neutral oil (coconut, vegetable, or avocado)
  • Salt and black pepper to taste
  • Fresh cilantro, lime wedges, and toasted nuts or seeds for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp oil and a pinch of salt. Roast for 20–25 minutes until edges brown.
  2. In a large pot, heat 1 tbsp oil over medium heat. Add chopped onion and a pinch of salt, cooking until soft, about 5–7 minutes.
  3. Add garlic, curry powder, and cumin. Cook for 30–60 seconds until fragrant. Stir in tomato paste if using.
  4. Combine roasted or raw cauliflower with the pot ingredients. Pour in coconut milk and vegetable broth, stirring to combine.
  5. Bring to a simmer, cover and cook for 12–15 minutes until cauliflower is tender.
  6. Blend the soup until smooth using an immersion blender or in batches in a countertop blender. Return to low heat and adjust seasoning with salt, pepper, and lime juice if desired.
  7. Serve hot with cilantro and toasted seeds or a swirl of coconut milk.

Notes

For creaminess without coconut milk, consider using soaked cashew cream or unsweetened plant milk with tahini.

Nutrition

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

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