Creamy Curry Cauliflower Soup

Velvety and aromatic, this Creamy Curry Cauliflower Soup is the perfect blend of comforting warmth and vibrant flavor. Made with roasted cauliflower florets simmered in a fragrant mix of curry powder, turmeric, and rich coconut milk, this plant-based soup is as nourishing as it is indulgent. A touch of ginger and garlic enhances the depth of flavor, while a squeeze of lime juice adds a refreshing brightness to balance the creamy texture. Ready in just under an hour, this one-pot recipe is ideal for a cozy weeknight dinner or an elegant starter for entertaining. Garnished with fresh cilantro, it’s a visually stunning dish that pairs beautifully with crusty bread or naan. Dairy-free, gluten-free, and packed with wholesome ingredients, this soup is a surefire way to elevate your soup game this season!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head (about 1.5 lbs) Cauliflower
• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 cloves (minced) Garlic
• 1 tablespoon (grated) Ginger
• 2 teaspoons Curry powder
• 1 teaspoon Ground turmeric
• 4 cups Vegetable broth
• 1 cup (full-fat) Coconut milk
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon (freshly squeezed, optional) Lime juice
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Directions

Step 1

Remove the leaves from the cauliflower head and chop it into florets. Rinse and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

Step 3

Add the minced garlic and grated ginger to the pot. Sauté for another minute, until fragrant.

Step 4

Stir in the curry powder and ground turmeric, cooking for 30 seconds to bloom the spices.

Step 5

Add the chopped cauliflower florets to the pot and stir to coat them in the spice mixture.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the cauliflower is very tender.

Step 7

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy, then return it to the pot.

Step 8

Stir in the coconut milk, salt, and black pepper. Heat gently over low heat until warmed through. Adjust seasoning if necessary.

Step 9

If desired, add a splash of lime juice for a hint of brightness.

Step 10

Serve the soup hot, garnished with fresh cilantro. Pair it with crusty bread or naan for a complete meal.

Nutrition Facts

Serving size	(2054.5g)

Amount per serving	% Daily Value*
Calories	941.1

Total Fat 38.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 7040.7mg	0%
Total Carbohydrate 131.0g	0%
Dietary Fiber 28.8g	0%
Total Sugars 49.6g
Protein 32.2g	0%

Vitamin D 0IU	0%
Calcium 345.9mg	0%
Iron 12.9mg	0%
Potassium 4350.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 12.8%

Carbs: 52.2%