Curry Coconut Cauliflower Soup

No, I am not done posting soups for the season (!!) Next up on the list is this Curry Coconut Cauliflower Soup that is TO-DIE-FOR!

Overhead photo of finished Curry Coconut Cauliflower Soup in white bowls.

The best curry coconut cauliflower soup recipe

I am a year-round soup eater, and I can’t stop won’t stop.  I needed something bright, bold and a bit spicy, and I had a giant head of cauliflower that was just screaming to be made into soup. 

So here we are.

I love using spices like curry, garam masala, turmeric, etc, and sometimes I feel like they are neglected spices, like the red headed stepchildren of the spice cabinet. 

Sometimes they’re a bit intimidating, or maybe are used only for one or two tried-and-true recipe(s), then forgotten. 

Either way, I want this soup to be another back pocket recipe that can help get those spices out of the back of the rack and into our soup.  And bellies.

Side shot of raw cauliflower florets.
Overhead shot of Curry Coconut Cauliflower Soup in the pot.

This soup is simple to make, actually.

It starts with a generous glug of olive oil, a handful of diced yellow onion, a few scoops of fresh ginger and garlic, heaping spoonfuls of curry paste (or powder… do yo thang), a pot full of cauliflower florets, a small jug of veggie stock, part of a can of coconut milk (the real stuff).

Plus, freshly squeezed lime juice, more spices (don’t forget the turmeric, nutmeg and cayenne), and the perfect amount of salt, honey/sugar and pepper to round it all off.

This soup is totally slurpable (who needs a spoon?) and once you make it, you’ll be addicted and then won’t even need a recipe to make it happen. 

Just taste, taste, taste, until it’s perfect and you never wanna stop slurping.  That’s all.

One white bowl of Curry Coconut Cauliflower Soup

Curry Coconut Cauliflower 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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You might also like...

Join the Discussion

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top