This curried cauliflower soup is made with coconut milk and aromatic Indian spices. It’s so delicious, easy, and quick to make. It’s partially creamy (thanks to coconut milk, potatoes and cashew nuts) and partially chunky. We really love it!
Ingredients:
- You can use frozen cauliflower, you don’t have to thaw it.
- Potatoes and nuts can be omitted, although they make the soup more creamy and tasty.
- You can add peeled almonds instead of cashew nuts.
- You could use other types of plant-based milk, like almond milk, but the soup won’t be as rich and creamy.
- The spices: I used garam masala, cumin, and curcuma. If your local grocery store doesn’t carry these spices, you can try to buy them in any Asian grocery store or on the Internet. I tried making this soup with more easily available Western-style curry powder, but it wasn’t as tasty. Garam masala is an aromatic Indian spice mix, that you can make yourself. Here is the recipe (link opens in a new window): garam masala spice mix recipe.
- What you could also add to the soup: instead of these spices, you can spice the soup with Thai curry paste. You could also add a can of crushed tomatoes.
- For some sweetness: you could add a quarter of an apple (blend it with the part of the soup that is being mixed) or 2-3 Tbsp of mango puree.
How to make coconut cauliflower soup step by step:
- Prepare all the ingredients: cut the cauliflower into small florets, peel the potatoes and cut into cubes, peel the onion and cut into small cubes, finely chop the garlic and ginger.
- Heat the oil in a big pot over medium heat. When it’s hot, add the onion. Cook for about 5-6 minutes or until soft. Add the chopped ginger, garlic, and the spices. Cook, stirring, for a minute.
3. Add the chopped cauliflower florets and potato chunks, stir with all the spices and aromatics.
4. Add the coconut milk and broth. They should cover the vegetables.
5. Add the cashews and bring the soup to a boil. Cook over low heat for about 10 minutes, or until the vegetables are soft. This could vary depending on how big are your vegetable chunks.
6. Take about 2 cups of soup (make sure to scoop a lot of cauliflower and potato chunks, and nuts) and blend it until smooth. Add it back to the pot. This step is optional but it makes the soup more creamy and tasty. You could also blend the whole soup.
Season the soup with lemon juice, salt, and pepper.
Enjoy!
Storage:
This soup can be stored in the fridge for up to 3 days. It also freezes very well!
Other soup recipes you may like:
- Easy cannellini bean soup with garlic and rosemary
- Tomato tortellini soup
- Stuffed cabbage roll soup (stove or pressure cooker)
- Chicken tomato soup with mushroom
- Creamy zucchini soup with mint and peas
- Carrot coconut soup with peanut butter sauce
- Pumpkin and ginger soup with orange
Curried cauliflower soup with coconut milk
Ingredients
- 1 tablespoon frying oil
- 1 medium onion
- 4 cloves garlic
- 1- inch (3cm) piece of ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground curcuma
- 1 large cauliflower or 2 small 2 lb (900g) cauliflower florets
- 3 medium potatoes 11oz/300g
- 5 cups (1.2 L) vegetable broth
- 1 14-oz (400ml) can coconut milk
- 1/2 cup cashews unsalted, 2oz/60g
- 2 teaspoons lemon juice
- salt and pepper to taste
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Instructions
- Prepare the ingredients: Dice the onion, chop the garlic and ginger finely. Cut the cauliflower into small florets. Peel the potatoes and cut into 2/3-1-inch chunks (2-3 cm).
- Heat the oil in a large pot, add the onion and cook over medium heat for about 5-6 minutes until soft.
- Add the garlic, ginger, and spices. Cook, stirring, for 1 minute.
- Add the potatoes and cauliflower, stir with the spices and aromatics.
- Add the coconut milk, broth, and cashew nuts, bring to a boil.
- Cook for 10 minutes or until the vegetables are soft.
- Take about 2 cups of the soup and blend it until smooth (this is optional, but the soup will be more delicious and creamy). Make sure you scoop lots of cauliflower and potato chunks, and cashews with the broth. Add the pureed soup back to the pot.
- Season the soup to taste with lemon juice, salt, and pepper.
- Enjoy!
Notes
- Ingredient notes:
- You can use frozen cauliflower, you don’t have to thaw it.
- Potatoes and nuts can be omitted, although they make the soup more creamy and tasty.
- You can add peeled almonds instead of cashew nuts.
- You could use other types of plant-based milk, like almond milk, but the soup won’t be as rich and creamy.
- The spices: I used garam masala, cumin, and curcuma. If your local grocery store doesn’t carry these spices, you can try to buy them in any Asian grocery store or on the Internet. I tried making this soup with more easily available Western-style curry powder, but it wasn’t as tasty.
- What you could also add to the soup: instead of these spices, you can spice the soup with Thai curry paste. You could also add a can of crushed tomatoes.
- For some sweetness: you could add a quarter of an apple (blend it with the part of the soup that is being mixed) or 2-3 Tbsp of mango puree.
- Storage: This soup can be stored in the fridge for up to 3 days. It also freezes very well!
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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