Curry Cauliflower Soup

Three bowls of cauliflower coconut curry soup

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5 from 2 reviews

Cauliflower soup whirled together with garlic, ginger, curry, coconut milk and lime juice.


Units Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, peeled and minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon ground black pepper
  • Pinch turmeric, cayenne pepper and ground nutmeg
  • 2-3 tablespoons curry paste (or 1 tablespoon curry powder)
  • 1 large head cauliflower, cut into florets (about 5-6 cups)
  • 3-4 cups unsalted vegetable stock
  • 1/2 cup full fat canned coconut milk
  • Zest and juice of 1 lime
  • 2-2 1/2 teaspoons granulated sugar or honey


  1. Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger, salt, black pepper, turmeric, cayenne and nutmeg.
  2. Stir in the curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
  3. Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and sugar or honey. Taste and adjust seasoning, if necessary.