Curry Cauliflower Soup

This curry cauliflower soup is made with Thai curry paste, cauliflower, coconut milk, lime and ginger. It’s easy to make, reheats well and is a delicious way to get some veggies in!

Three bowls of cauliflower coconut curry soup

What do I need to make this recipe?


Here’s a list of the items you’ll need from the supermarket or maybe you have them your pantry, fridge and freezer:

  • Olive oil (or a neutral oil like avocado)
  • Onion, garlic and ginger (all the aromatics)
  • Curry paste (in a small jar – find it in the ethnic foods aisle or on Amazon)
  • Cauliflower (fresh or frozen)
  • Stock or broth (vegetable or chicken, preferably)
  • Full fat canned coconut milk (not the kind in the dairy aisle that is meant for drinking)
  • Limes (fresh, get a couple)
  • Salt and black pepper (always!)
  • Ground turmeric, cayenne pepper and nutmeg (don’t forget these… they make the soup extra delicious)


There are plenty of options when it comes to equipment for making this (and any) soup, but here are the basics:

  • Chef’s knife (make sure it’s sharp!)
  • Cutting board (wooden or plastic, whatever you like)
  • Measuring cups and spoons (if you’re into measuring)
  • Wooden spoon (get a set, they’re the best)
  • Dutch oven or soup pot (I love using enamel coated Dutch ovens to make soup, and pretty much everything else)
  • Immersion blender (or a regular blender)
  • Bowls and spoons (for eating)
One close up bowl of cauliflower soup

A quick video on how to make curry cauliflower soup

Step-by-Step Cooking Instructions

This curry cauliflower soup is luxurious and velvety smooth. Learn how to make it, step-by-step!

  • The first step is to saute the onions, garlic and ginger in olive oil. I always start with the onions because they take longer to cook than the garlic and ginger, and the garlic and ginger can easily burn if cooked too long. They only require 30-60 seconds of sauteing, whereas the onions take 4-7 minutes (or longer, depending on how soft you want them).
  • The next step is to add the curry paste. I like Thai Kitchen brand and you can find it in most supermarkets. They have red, green and sometimes you can find yellow, and any will work in this recipe. They each have a unique flavor, so pick your favorite and give it a try!
  • Next, you’ll add 5 to 6 cups of cauliflower florets. You can use fresh and cut it yourself, buy a bag of fresh florets in a bag in the produce section, or use frozen florets.
  • Add the stock and bring to a simmer. If you’re keeping this recipe vegan, use vegetarian stock. If you aren’t concerned about that and have chicken stock on hand, that’ll work too. I tend to avoid using water because it won’t add any flavor to your soup, but if you don’t have any stock, you could use water and add a bit of bouillon to it. We’re looking for flavor, people! 😉
  • Once the cauliflower is soft, remove the pot from the heat. Use an immersion blender to puree the soup until souper smooth (see what I did there?). If you don’t have an immersion blender, transfer the soup to a blender and puree it in there. Be careful, though, as hot sauce tends to blow the lid off the blender. I recommend placing a kitchen towel over the hole on the lid (rather than using the plastic stopper) to allow some steam to escape, and start on very low speed and increase it slowly until the soup is pureed. Don’t say you weren’t warned!!
  • Lastly, you’ll add full fat canned coconut milk (NOT the coconut milk you find in the dairy section), and add the fresh lime zest and juice, sugar, salt, black pepper, turmeric, cayenne and nutmeg. The nutmeg may seem like an odd addition, but trust me on this one. It’s DELICIOUS. These last few ingredients are going to make this soup. It’s the combination of heat, acid and creaminess that really takes this (and every) soup from good to great. Take a look at my other soup recipes and you’ll see that I always use this killer combo.
  • Taste and adjust the seasoning, if necessary. This is always, always, always an important last step when you’re cooking. If it’s falling a little flat in the flavor department, add a pinch of salt. You can also try another squeeze of lime to help bring out the flavors in the soup. If you want it a bit spicier, add a touch more cayenne. The sky is the limit when you’re cooking from scratch!
  • EAT! Toss some cilantro, a little extra coconut milk and a drizzle of olive oil on top, if you’re feeling wild and crazy.

Grab a copy of my Simple Soups eCookbook for more deliciousness!

Three bowls of cauliflower soup

How to Store and Reheat

  • In the refrigerator: Store in airtight containers for up to 5 days in the refrigerator. Reheat in a saucepan on medium-low heat on the stove or in a microwaveable bowl in the microwave until 2-3 minutes or until hot.
  • In the freezer: Store in airtight containers for up to 2 months in the freezer. Thaw in the refrigerator. Reheat in a saucepan on medium-low heat on the stove or in a microwaveable bowl in the microwave until 2-3 minutes or until hot.

Other Fabulous Soup Recipes:

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Curry Cauliflower Soup

Three bowls of cauliflower coconut curry soup

Cauliflower soup whirled together with garlic, ginger, curry, coconut milk and lime juice.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American
  • Diet: Vegetarian


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 23 cloves garlic, minced
  • 2-inch piece fresh ginger, minced
  • 23 tablespoons curry paste (or 1 tablespoon curry powder)
  • 1 large head cauliflower, cut into florets (about 56 cups)
  • 34 cups unsalted vegetable stock
  • ½ cup canned coconut milk
  • Zest and juice of 1 lime
  • 22 ½ teaspoons granulated sugar or honey
  • 11 ¼ teaspoons coarse salt
  • ¼ teaspoon ground black pepper
  • Pinch turmeric, cayenne pepper and ground nutmeg


  1. Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger and curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
  2. Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice, sugar or honey, salt, black pepper, cayenne pepper and ground nutmeg and stir to combine. Taste and adjust seasoning, if necessary.


  • Serving Size: 1/4 of recipe
  • Calories: 159
  • Sugar: 10g
  • Sodium: 637mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: healthy, easy, simple, vegan, dairy free, curried

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