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Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

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  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon freshly grated ginger

  • 2-3 teaspoons curry powder (to taste)

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 (14 ounce) can light coconut milk

  • 1 (14 ounce) can diced tomatoes

  • 1 cup vegetable broth

  • 1 large cauliflower head (about 3 pounds), broken into florets

  • Salt and pepper to taste

  • Fresh cilantro, for serving


Step 1

Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.

Step 2

Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.

Step 3

Stir in the coconut milk, tomatoes, broth, and cauliflower.

Raise the heat and bring the liquid to a boil. Then, lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.

Step 4

Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.

Return the soup to the pot (if you took it out) and reheat if needed.

Step 5

Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.

Step 6

Ladle into bowls, top with cilantro, and serve.


Pick a few cauliflower florets out of your soup before blending and then use them as garnish.

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