This creamy cauliflower soup with curry makes an everyday elegant starter, side, lunch or main dish.
With a handful of Thai seasonings, including green curry paste, coriander, and coconut milk, this low-carb curried cauliflower soup becomes velvety, rich, and so delicious.
Crave-worthy Creamy Cauliflower Soup With Curry
- With minimal prep and one-pot cooking, this recipe is perfect for busy weeknights. Even a novice chef will enjoy this simple recipe.
- Coconut milk adds a luscious creamy texture, for a dairy-free, lighter option compared to traditional creamy soups.
- The combination of ingredients creates a bold, vibrant flavor profile that stands out from other cauliflower soup recipes.
- Curried cauliflower soup is versatile recipe that can be served as a starter, for lunch, or as a light dinner. And it’s customizable to specific tastes.
Ingredients
Cauliflower: Fresh large head cauliflower, or frozen florets can be used in this recipe.
Green Curry Paste: A jar of green curry paste adds flavor to so many keto dishes, so keep some on hand. Add it to an Asian noodle soup for that exotic Thai flavor.
Broth: Look for lower sodium broths or a pho-style broth for the best flavor. Coconut milk can be full-fat or light, but full fat will carry the best flavor.
Variations
Try roasting the cauliflower before adding to the soup for a more intense, almost nutty flavor. Experiment adding other veggies to the mix like broccoli, zucchini, or sliced mushrooms.
Make a main dish by adding shredded chicken, thin slices of pork, and shrimp. Or top it with bacon bits and sliced green onions if desired. Serve with some crushed low-carb crackers and a tangy smashed cucumber salad for a tasty meal.
Want to spice it up? Add a dash of red pepper flakes, sambal, or sriracha if desired.
How to Make Curried Cauliflower Soup
- Cook onion, garlic, and curry paste. (See recipe below.)
- Add remaining ingredients (except coconut milk and lime) and simmer.
- Puree. Stir in coconut milk and bring to a simmer. Squeeze lime juice on top and serve.
What To Do With Leftover Soup
Keep leftover curried coconut soup in a covered container in the refrigerator for up to 4 days and reheat on the stove or in the microwave.
Freeze portions in quart-sized zippered bags for up to one month.
More Creamy Soups to Try
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Curried Cauliflower Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon green curry paste
- 1 head cauliflower small florets
- 4 cups vegetable broth or chicken broth
- ¼ teaspoon coriander
- ¼ teaspoon salt and pepper each
- ½ cup coconut milk
- lime wedges for serving
Instructions
- In a large pot heat olive oil over medium heat. Add onion and cook until softened.
- Stir in garlic and curry paste and cook until fragrant, about 30 seconds.
- Add cauliflower, broth, coriander, salt and pepper. Bring to a boil and then turn down to a simmer cooking for 20 minutes.
- Blend with a hand mixer and puree until smooth.
- Once done add coconut milk and simmer for 2 more minutes. Squeeze lime juice on top and serve.
Notes
- Roast the cauliflower in the oven before adding to the soup to intensify the flavor.
- Use a hand-held immersion blender to puree the soup right in the pot, or use a regular blender and return the soup to the pot.
- Add coconut milk after pureeing, and then bring soup back to a gentle simmer, but don’t boil. Allow soup to simmer about two minutes.
- Leftovers may be refrigerated for up to 4 days or stored in the freezer for up to 4 weeks.
- Reheat soup on the stovetop over low heat.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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