This Curry Cauliflower Soup is so creamy, delicious and healthy! Everything cooks in about 25 minutes which is perfect for those busy weeknights! This soup is dairy free, gluten free and vegan too!
The inspiration of this recipe came from me craving curry and needing to use up some veggies that were on the verge of going bad.
I love a good curry, but wanted to create something a little different by blending everything together after it was cooked to create a velvety soup.
This definitely exceeded my expectations!
Here’s what you need to make this:
- 1 head Cauliflower cut into small florets
- 4 medium to large Carrots cut into smaller pieces
- 1 large Sweet Onion diced
- 3 Garlic cloves chopped
- 1 Tbs freeze dried Ginger (if using fresh Ginger, use about a 1 inch piece chopped up)
- 2 cups Vegetable Broth
- 3 Tbs Red Curry Paste
- 1 tsp Turmeric
- Sea Salt
- Pepper
- 4 Tbs EVOO divided
- 13 oz can full fat Coconut Milk
Now let’s get into making this soup!
Preheat oven to 425 degrees Fahrenheit. Place Cauliflower on a large sheet pan, sprinkle with Salt and Pepper, and drizzle 2 Tbs EVOO over.
Bake 20-25 minutes or until cooked through. While Cauliflower is baking start the soup process!
In a large Dutch Oven pot add 2 Tbs EVOO and heat over med/high heat. When oil is shimmering add Carrots, Onion, and Garlic. Sauté 5-7 minutes until Carrots are slightly softened.
Add Broth, Curry Paste, and Turmeric. Reduce heat and simmer 10-15 minutes or until Carrots have completely softened. Add the roasted Cauliflower to the pot and remove from heat.
Pour in Coconut Milk. With an immersion blender, blend soup until nice and creamy (see notes in recipe card for blending!)
I left a few pieces of the cauliflower out, because I like to have a few chunks in my soup. But if you want to blend it all up, go for it!
More Soup Recipes
- Gluten Free French Onion Soup
- Instant Pot Chicken Fajita Soup
- Greek Lemon Chicken Rice Soup
- Spicy Sausage and White Bean Soup with Spinach
- Slow Cooker Chicken and Rice Soup with Lemon
- Italian Sausage and Wild Rice Soup
- Creamy Tomato Basil Soup with Parmesan Crisps
- Lemon Chicken Quinoa Soup with Spinach
- Leftover Turkey Wild Rice Soup
- Gluten Free Chicken Noodle Soup
- Vegetable Detox Soup
- Slow Cooker Chicken Tortilla Soup
- Potato Corn Chowder
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
More Cauliflower Recipes
- Roasted Garlic Cauliflower
- Spicy Chicken Curry with Cauliflower Rice
- Turmeric Cauliflower Soup
- Parmesan Crusted Cauliflower Steaks
- Buffalo Cauliflower Bites
- Cauliflower Mashed Potatoes
- Cauliflower Breadsticks
- Margherita Pizza with Cauliflower Crust
- Roasted Red Pepper Cauliflower Soup
Curry Cauliflower Soup
Ingredients
- 1 head Cauliflower cut into small florets
- 4 medium to large Carrots cut into smaller pieces
- 1 large Sweet Onion diced
- 3 Garlic cloves chopped
- 1 Tbs freeze dried Ginger if using fresh Ginger, use about a 1 inch piece chopped up
- 2 cups Vegetable Broth
- 3 Tbs Red Curry Paste
- 1 tsp Turmeric
- Sea Salt
- Pepper
- 4 Tbs EVOO divided
- 13 oz can full fat Coconut Milk
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Place Cauliflower on a large sheet pan, sprinkle with Salt and Pepper, and drizzle 2 Tbs EVOO over
- Bake 20-25 minutes or until cooked through
- While Cauliflower is baking start the soup
- In a large Dutch Oven pot add 2 Tbs EVOO and heat over med/high heat
- When oil is shimmering add Carrots, Onion, and Garlic
- Sauté 5-7 minutes until Carrots are slightly softened
- Add Broth, Curry Paste, and Turmeric
- Reduce heat and simmer 10-15 minutes or until Carrots have completely softened
- Add the roasted Cauliflower to the pot and remove from heat
- Pour in Coconut Milk
- With an immersion blender, blend soup until nice and creamy (see notes)
- Enjoy!
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