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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Side Dish, Soup
Cuisine: American, Indian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 cups
Calories: 58.1kcal
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.
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.
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