Coconut Curry Cauliflower Soup


Coconut Curry Cauliflower Soup

Looking for a great soup to warm up with? We've got you covered! If you're looking for a plant-based recipe to stay cozy with, look no further than our recipe for Coconut Curry Cauliflower Soup. This delicious soup is sure to satisfy your cravings for a creamy, flavorful dish. Prepare it for your main dish or serve it on the side of an Asian-inspired rice dish or salad.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Servings 10 people


  • 2 tbsp canola oil
  • 5 cups fresh cauliflower
  • 2 cups fresh yellow onions chopped
  • 2 tbsp fresh garlic peeled, minced
  • 2 tbsp fresh red curry paste
  • 1/4 cup fresh lime juice
  • 3 cups vegetable stock low sodium
  • 2 tbsp curry powder
  • 1/2 tsp ground coriander
  • 1 tbsp canola oil
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 5 tbsp fresh scallions chopped


  • Preheat oven to 450℉. Toss the cauliflower with oil and curry powder. Spread cauliflower on a baking sheet covered in parchment paper. Reserve 1 tablespoon of cauliflower.
  • In a large pot, add oil, onion, and garlic. Cook over medium heat until onions are translucent and soft.
  • Add the vegetable broth, remaining roasted cauliflower, coconut milk, red curry paste, salt, lime juice, and coriander. Heat over medium heat for 15-20 minutes.
  • Puree the soup with a hand blender or in small batches using a regular blender. Place the soup back on the stove and bring to a boil.
  • In a small bowl, combine the cornstarch and cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over high heat.


Keyword cauliflower, Coconut, Curry, Soup