Curry Cauliflower Soup

Three bowls of cauliflower coconut curry soup

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


  • 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.


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

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