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.

bowl of Curried Cauliflower Soup

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 for Curried Cauliflower Soup

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

  1. Cook onion, garlic, and curry paste. (See recipe below.)
  2. Add remaining ingredients (except coconut milk and lime) and simmer.
  3. Puree. Stir in coconut milk and bring to a simmer. Squeeze lime juice on top and serve.

Soup-er Tips!

  • Use a blender to puree the soup if an immersion blender isn’t available.
  • Be sure to lower the heat and simmer the soup in Step 5 so the coconut milk doesn’t scald.
two bowls full of Curried Cauliflower Soup

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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bowl of Curried Cauliflower Soup
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Curried Cauliflower Soup

Enjoy the taste of Thai cuisine with this creamy and spicy soup.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

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.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 176kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1133mg | Potassium: 525mg | Fiber: 3g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 71mg | Calcium: 46mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course, Soup
Cuisine American, Asian

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