Spicy Cauliflower Soup with Curry

This Spicy Cauliflower Soup with Curry is topped with crunchy cashews and served with warm naan bread to totally hit the spot! It’s vegan, vegetarian, gluten-free — and will be ready in 30 minutes!

Winter is the best time for soup. Especially soups with warm spices like turmeric, cumin and cinnamon that leave you feeling full and satisfied.

This recipe, (adapted from Dr. Weil) is exactly that type of meal.

I decided to make this soup on an especially cold night and serve it with crunchy cashews and crispy naan bread, to make for a filling and satisfying meal. 

This Spicy Cauliflower Soup with Curry is smooth and creamy without any cream. Made with coconut milk, this recipe has a nice depth of flavor. Fresh herbs and crunchy cashews give it a nice texture. 

This is an easy and quick soup, and the aroma that fills your home warms the whole house! You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. At only 58 calories per cup, you can go back for seconds, thirds and even fourths!

Tools and Equipment You’ll Need for This Recipe

• Stock Pot
• Immersion Blender
• Chopping Knife
• Cutting Board
• Cooking Spoon

How To Make Spicy Cauliflower Soup – Step by Step

Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. 

Step 2: Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.

Step 3: Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).

Step 4: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Step 5: 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.

Step 6: Ladle into bowls and garnish with the cashews and cilantro before serving.

What makes this Spicy Cauliflower Soup with Curry healthy?

• Healthy Fats: This soup contains coconut milk instead of cream. Coconut milk in short and medium chain triglycerides, which are considered healthy fats. 
• Rich in Vitamins and Nutrients: Cauliflower is rich in vitamins and nutrients including B vitamins and antioxidants which protect against inflammation. 
• Rich in Choline: Choline is a nutrient that many people are deficient in. It helps with many processes in the body and protects against numerous diseases. Cauliflower is rich in choline making it an excellent source and addition to your diet.
• High in Fiber: Cauliflower is high in fiber which helps with digestion and reduces your risk of heart disease and other chronic conditions.

Will kids enjoy this Spicy Cauliflower Soup with Curry?

This soup is on the spicy side and has many spices including curry powder, turmeric, cumin, and cinnamon. Some kids might be turned off by the intermingling of spices. If you find this to be the case, you can make a separate batch for the kids that eliminates the spices and uses only salt – and then you can blend it with some butter and parmesan cheese for a kid-friendly version! Alternatively, if you want to introduce your kids to more spices, you can cut the amount of spices in half or more when serving this soup to your kids.

How do you thicken this Cauliflower Soup?

This soup is pretty thick on its own. It’s certainly not a watery soup. When the cauliflower is blended with coconut milk and water it creates a nice thickness. However, if you’d like an even thicker soup you can whisk together a tablespoon of cornstarch with a tablespoon of water and stir it into the soup.

How long does this soup last in the fridge?

This soup is fresh and tastes best for 4-5 days in the fridge, but I doubt it will last that long! Be sure to keep it in an air tight container. Reheat by placing the amount that you’d like to eat in a saucepan and bringing to a simmer on medium heat.

Can you freeze Spicy Cauliflower soup?

This Spicy Cauliflower Soup is easy to freeze and can keep in the freezer for up to three months. 

Allow the cauliflower soup to cool completely before placing it in an air-tight freezer-safe container. When you freeze soup that is still warm it can cause crystallization that reduces the quality of the soup.

Top Tips For Spicy Cauliflower Soup

• If using a stand 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.
• To add more protein to this soup, add one 15oz can of rinsed & drained cannelini beans at the same time you add the cauliflower into the soup. Let the beans cook with the rest of the ingredients and puree everything together. You might have to adjust the spices if you do choose to add the beans.
• If you don’t have fresh cauliflower, you can use frozen cauliflower.
• Garnish with cashews and cilantro.
• If freezing, allow to cool before placing in freezer safe containers.

Check Out These Other Delicious Soup Recipes

• Vegetarian White Bean Soup with Pumpkin
• Spicy Sweet Potato Soup
• Vegetarian Taco Soup with Roasted Tomato Salsa
• Instant Pot Tomato Soup with Cumin
• Healthy Cream Of Mushroom Soup by My Crazy Good Life
• 1 Pot Everyday Lentil Soup by Minimalist Baker

If you have tried this Spicy Cauliflower Soup, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe

5 from 4 votes

Spicy Cauliflower Soup with Curry

This Spicy Cauliflower Soup with Curry is topped with crunchy cashews and served with warm naan bread to totally hit the spot! It's vegan, vegetarian, gluten-free — and will be ready in 30 minutes!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Side Dish, Soup

Cuisine: American, Indian, Vegan

Servings: 10 cups

Calories: 58.1kcal

Author: Anjali Shah

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium onion diced
• 1 large head cauliflower cut into 1-inch pieces
• 15 oz can light coconut milk
• 1 cup water more or less depending on how thin you want your soup to be
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp coconut sugar
• 1/4 tsp ground cinnamon
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped toasted cashews
• Salt to taste I used about 3/4 tsp
• Naan for serving

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

Top Tips For Spicy Cauliflower Soup

• If using a stand 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.
• To add more protein to this soup, add one 15oz can of rinsed & drained cannelini beans at the same time you add the cauliflower into the soup. Let the beans cook with the rest of the ingredients and puree everything together. You might have to adjust the spices if you do choose to add the beans.
• If you don’t have fresh cauliflower, you can use frozen cauliflower.
• Garnish with cashews and cilantro.
• If freezing, allow to cool before placing in freezer safe containers.

Adapted from Dr. Weil’s Cauliflower Soup.  

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