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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Curried Cauliflower Soup

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Curried cauliflower soup is creamy and extra comforting when served with warm naan bread. Top with crunchy cashews for a meal that totally hits the spot! Vegan, vegetarian, gluten-free, and ready in under 30 minutes.

Curried cauliflower soup topped with crushed cashews and cilantro, served in a white bowl.

Curried cauliflower soup is smooth and creamy with fresh cauliflower, aromatic spices, and coconut milk. Serve with crunchy cashews and fresh cilantro for the perfect balance of texture!

I love making vegan soup recipes, especially spicy soup with warm spices like turmeric, cumin, and cinnamon that leave you feeling satisfied. This recipe, adapted from Dr. Weil, is exactly that type of meal.

The first time I made this soup it was a cooler night and I served it with crunchy cashews and crispy vegan naan bread, to make for a filling and warm meal, but this soup is delicious in any season. It’s a healthy vegetarian Indian recipe the whole family will adore.

This is an easy and quick soup that will warm you from the inside out! You can serve this recipe as an appetizer, a side, or a light meal. At only 58 calories per cup, you can go back for seconds or thirds. This will be the best coconut cauliflower soup recipe you have ever made!

👩🏽‍🍳 Why You’ll Love This Curried Cauliflower Soup

  • Creamy Soup Without Cream: The creamy texture of this soup is like velvet! Most cream soups are made with heavy cream or half and half, but this recipe uses coconut milk instead of heavy cream making the soup silky and comforting while also being dairy-free! 
  • Spicy Hot Option: Adding additional heat is a great way to personalize this recipe to your perfect spice level. Add red pepper flakes, Cayenne pepper, hotter curry powder, or chili oil to make this into a super spicy cauliflower soup.
  • Vegan And Gluten-Free: Made with wholesome ingredients, this cauliflower recipe with curry is naturally vegan and gluten-free making it a great choice for anyone who follows a vegan diet or whenever you need an allergen-friendly soup that doesn’t have a cup of cream in it!
  • Simple Ingredients: You just might already have everything you need for this soup on hand. If not, all of the ingredients can be found at any grocery store. Soups with simple ingredients are wonderful for allergen-friendly meals or when you are short on time.
  • Ready In Minutes: This cauliflower curry soup recipe is simple and fills your kitchen with the most appetizing aroma as the spices bloom. Just prep the ingredients, simmer, and blend for a soup that is ready in minutes, not hours.
  • Serve As An Appetizer, Side, Or Main Dish: If you’re looking for versatile recipe ideas, this recipe is for you! Serve this soup as an appetizer, side, or main course depending on the portion size. 

🥘 Ingredients

This Indian curried cauliflower soup recipe can easily be made with ingredients from your local grocery store! See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

All of the ingredients for curried cauliflower soup in small bowls on the counter.
  • Cauliflower: Cut a whole head of cauliflower into florets before using.
  • Olive Oil: Helps to soften and cook the onions.
  • Coconut Milk: Coconut milk is the secret ingredient in this healthy soup and gives it a great texture without needing any heavy cream. I prefer to use light coconut milk to reduce overall calories and fat.
  • Onions: White onion, diced.
  • Cilantro: A bit of chopped cilantro adds a nice herbal flavor, and freshness to this dish that compliments the spices and richness of the coconut milk nicely.
  • Cashews: For topping the soup with some crunch. This soft nut pairs well with the creaminess of the soup. I like to use chopped cashews so you can enjoy a little crunch in every bite.
  • Spices: The array of spices is what gives this recipe tons of spicy flavor! You’ll need curry powder, turmeric, cumin, and cinnamon.
  • Coconut Sugar: Adds a touch of sweetness to this Indian curry cauliflower soup.

🍲 Ingredient Substitutions

  • Onions: Use red onion or yellow onion instead of white onion.
  • Frozen Cauliflower: If you don’t have fresh cauliflower, you can use frozen cauliflower.
  • Full-Fat Coconut Milk: If you prefer a richer soup, you can use full-fat coconut milk instead of light coconut milk.
  • Coconut Oil: Substitute coconut oil for the olive oil.
  • Whole Spices: If you have cumin seeds or coriander seeds, you can toast them in the olive olive first, rather than using ground cumin.
  • Spices: Coriander, chili powder, fresh ginger, garam masala, or your favorite Indian spices can be added to the other spices or substituted for any of the spices to change up the spice profile of the soup.
  • Other Garnishes: For a slightly different flavor use diced green onion or chopped parsley instead of fresh cilantro. Or top with cashew cream, coconut cream, or yogurt for extra creaminess.

🔪 How To Make Curried Cauliflower Soup

Here’s how to make this creamy cauliflower soup with curry.

Sauté Onion: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Onions sautéing in a white pot with a wooden spoon.

Add Cauliflower And Spices: Add the cauliflower florets, curry powder, turmeric, cumin, sugar, cinnamon, and salt. Increase the cooking temperature to medium-high heat.

Spices added to cauliflower mixture in the pot.

Stir In Coconut Milk And Water: Add the coconut milk and up to 1 cup of water. Use more or less water or veggie broth depending on how thin you want your soup to be. Stir to combine.

Water is pouring into the white pot and covering the cauliflower and spices.

Simmer The Soup: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

All of the ingredients for curried cauliflower soup simmering in a pot with a wooden spoon stirring the soup.

Blend: Blend the cauliflower coconut soup with an immersion blender until the desired consistency is reached. If using a standing blender or food processor, allow the mixture to cool for 20 minutes prior to blending.

An immersion blender blending the soup in a pot.

Garnish: Ladle into bowls and garnish with the cashews and cilantro before serving. Enjoy this easy curried cauliflower soup warm!

Blended curried cauliflower soup, topped with crushed cashews and cilantro, and served in a white bowl.

💭 Expert Tips

  • Use an Immersion Blender, Stand Blender, or Food Processor: Blend coconut curry cauliflower soup with a stick blender, standing blender, or food processor! If using a regular blender or food processor, cool the soup for about 20 minutes before blending, then pour the soup into the blender container. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the large soup pot and reheat if serving hot.
  • Always Wash Produce Before Using: Don’t forget to rinse the cauliflower before using it. Use your fingertips to remove any dirt or debris from the florets under running water and then pat dry with a kitchen towel.
  • Make Ahead: The flavors of Indian cauliflower soup are even better the next day because the spices blend and deepen with time. The next time you meal-prep, make this soup 1-2 days ahead for a wonderful taste and to save time!
  • Use Less Spice to Make this More Kid-Friendly: This is a good recipe for kids if you’re trying to increase the servings of vegetables in their diet or encourage healthy eating. Keep in mind that this masala spiced cauliflower soup is on the spicy side and some kids may not like the spice-forward flavor. Reduce the spices by half and don’t include chili powder for a more kid-friendly version. Alternately, make a separate batch for kids with just a bit of salt, pepper, and cumin. Serve with parmesan cheese and naan.
  • Keep Soup Warm in a Dutch Oven: A Dutch oven retains heat well, so if you’re serving cauliflower soup with coconut milk over the course of an appetizer hour or plan on serving seconds, or thirds, make this soup in a large Dutch oven and cover to help the soup stay warm. To keep warm for longer periods of time, turn your stovetop to the lowest setting to keep the soup at a gentle simmer.

📖 Variations

  • Thinner Soup: If you want a thinner cauliflower coconut milk soup, you can add 1 cup of vegetable broth, bone broth, or chicken broth to the soup.
  • Hot and Spicy Soup: I love adding heat to this recipe by adding chili powder along with the other spices or use your favorite Thai curry paste. You can also serve this with a few chili flakes or red pepper flakes and ground black pepper on top for a soup that has extra heat!
  • Roasted Cauliflower Curry Soup: If you love the flavor of roasted cauliflower, roast it before adding it to the soup. You could also roast broccoli, onion wedges, garlic cloves, or sweet diced sweet potatoes along with the cauliflower to vary the flavor! Place the cauliflower florets and other veggies, if using, in a single layer on a rimmed baking sheet lined with parchment paper. Toss cauliflower with olive oil and sprinkle with a little bit of salt and pepper. Roast for 20-25 minutes at 425°F. 
  • Fennel Curry Soup: Fennel has a nice anise flavor which compliments the other spices. If this is a flavor you enjoy, add ½ teaspoon of fennel seeds, and a squeeze of lime juice.
  • Extra Protein: To add more protein to cauliflower curry soup, add one 15 oz can of rinsed and drained cannellini beans when you add the cauliflower. Let the beans cook with the rest of the ingredients and puree everything together. Or try cauliflower black bean soup by adding one can of rinsed and drained black beans to the blended soup.
  • Cauliflower Curry Lentil Soup:  Make this a cauliflower lentil soup by serving it over your favorite type of lentils. To save time, cook your lentils ahead of time in the instant pot!

🍽 Serving Suggestions

This is a great soup to serve in small bowls as a first course at a dinner party, but it’s also casual and simple enough to make as a main dish for a family dinner. Serve with crusty whole-grain bread, homemade gluten free bread, or naan for a complete and filling meal!

I like to serve the blended finished soup with chile flakes, cayenne pepper, cilantro sprigs, and a squeeze of fresh lemon juice. For additional texture, you could also mix in some cauliflower rice or garbanzo beans.

For a less spicy garnish, serve with pumpkin seeds, a drizzle of olive oil, and a dollop of coconut cream or yogurt. I love how a simple garnish contrasts with the yellow hue of the soup!

🫙 Storage Directions

  • Storing: Leftovers keep in an airtight container in the refrigerator for up to 5 days. Let this Indian spiced cauliflower soup cool completely, then transfer to an airtight container.
  • Reheating: Reheat the dish in the microwave on medium heat for 1-2 minutes or until it is heated through, or place the amount that you’d like to eat in a large saucepan and bring it to a simmer on medium heat.
  • Freezing: Leftovers can be frozen for up to three months. Cool the soup to room temperature before placing it in an airtight freezer-safe container. I like to freeze soups in small batches or individual portions for the easiest reheating.

❓Recipe FAQs

How do you thicken cauliflower soup?

This soup is pretty thick on its own, but can be adjusted to your personal preference easily! To thicken the soup, whisk together a tablespoon of cornstarch with a tablespoon of water and stir it into the soup after blending. Simmer for 2-3 minutes or until the soup thickens.

How do I thin out the soup?

If you’d like a thinner consistency or want to have more servings, add 1 cup of vegetable stock, chicken stock, or water. I recommend using a low-sodium veggie stock so that the soup doesn’t become overly salty.

What soups can be made from cauliflower?

The addition of cauliflower adds texture and flavor to many soups. My favorite soup made with cauliflower is this creamy curried cauliflower soup recipe because it uses warm and bold spices along with coconut milk for a soup that is comforting, creamy, and can be served as an appetizer or main dish!

A spoonful of curried cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl.

🥣 More Delicious Soup Recipes!

Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

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📋 Recipe Card

Curried cauliflower soup topped with crushed cashews and cilantro, served in a white bowl.
Print Recipe
5 from 32 votes

Curried Cauliflower Soup

Curried cauliflower soup is creamy and extra comforting when served with warm naan bread. Top with crunchy cashews for a meal that totally hits the spot! Vegan, vegetarian, gluten-free, and ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: American, Indian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 cups
Calories: 58.1kcal
Author: Anjali Shah

Ingredients

Instructions

  • In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. 
  • Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
  • Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).
  • Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
  • Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
  • Ladle into bowls and garnish with the cashews and cilantro before serving.

Notes

Storage Directions
  • Storing: Leftovers keep in an airtight container in the refrigerator for up to 5 days. Let the soup cool completely, then transfer to an airtight container.
  • Reheating: Reheat the dish in the microwave on medium heat for 1-2 minutes or until it is heated through or place the amount that you’d like to eat in a large saucepan and bring it to a simmer on medium heat.
  • Freezing: Leftovers can be frozen for up to three months.  Cool the soup to room temperature before placing it in an airtight freezer-safe container. I like to freeze soups in small batches or individual portions for the easiest reheating.
Expert Tips
  • Blend the soup with a stick blender, standing blender, or food processor!  If using a regular blender or food processor, cool the soup for about 20 minutes before blending, then pour the soup into the blender container. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the large soup pot and reheat if serving hot.
  • Don’t forget to rinse the cauliflower before using it.  Use your fingertips to remove any dirt or debris from the florets under running water and then pat dry with a kitchen towel.
  • The flavors of Indian cauliflower soup are even better the next day because the spices blend and deepen with time.  The next time you meal-prep, make this soup 1-2 days ahead for a wonderful taste and to save time!
  • For a more kid-friendly soup that is less flavor-froward, reduce the spices by half and don’t include chili powder.  Alternately, make a separate batch for kids with just a bit of salt, pepper, and cumin.  Serve with parmesan cheese and naan.
  • A Dutch oven retains heat well, so if you’re serving cauliflower soup with coconut milk for an appetizer hour or plan on serving seconds, make this soup in a large Dutch oven and cover to help the soup stay warm.  

Nutrition

Calories: 58.1kcal | Carbohydrates: 6.8g | Protein: 2.3g | Fat: 3.2g | Saturated Fat: 0.5g | Sodium: 221.8mg | Potassium: 291.2mg | Fiber: 2.5g | Sugar: 2.6g

58 responses to “Curried Cauliflower Soup”

  1. Made this soup for lunch on Saturday and it’s now on my favourites list. So creamy and spicy – totally comforting too.5 stars

  2. I just made this for lunch today — it was delicious and easy peasey (and I didn’t even roast the cauliflower) — thank you!!5 stars

  3. What a delicious and very flavorful soup! My family and I loved this recipe durning the cold months, and was definitely one of our go to dinners! Excited to make this again!5 stars

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