Curry Cauliflower Soup

This Curry Cauliflower Soup is so creamy, delicious and healthy! Everything cooks in about 25 minutes which is perfect for those busy weeknights!


  • 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


  1. Preheat oven to 425 degrees Fahrenheit
  2. Place Cauliflower on a large sheet pan, sprinkle with Salt and Pepper, and drizzle 2 Tbs EVOO over
  3. Bake 20-25 minutes or until cooked through
  4. While Cauliflower is baking start the soup
  5. In a large Dutch Oven pot add 2 Tbs EVOO and heat over med/high heat
  6. When oil is shimmering add Carrots, Onion, and Garlic
  7. Sauté 5-7 minutes until Carrots are slightly softened
  8. Add Broth, Curry Paste, and Turmeric
  9. Reduce heat and simmer 10-15 minutes or until Carrots have completely softened
  10. Add the roasted Cauliflower to the pot and remove from heat
  11. Pour in Coconut Milk
  12. With an immersion blender, blend soup until nice and creamy (see notes)
  13. Enjoy!


If you don’t have an immersion blender, let the soup cool slightly then add to a high speed blender. Blend until creamy. Always be careful when blending hot ingredients and take necessary precautions!

Keywords: Curry Cauliflower Soup, curry soup, cauliflower soup, curry, soup, gluten free, vegan, vegetarian, meal prep