Chunks of cauliflower, spicy curry paste, and creamy coconut milk, this Spicy Cauliflower Soup with Curry has it all! This easy, healthy soup is golden, both in color and in taste.
Making soup is such a great way to use up what you have in the fridge and pantry to create a filling meal. A couple months ago, I had a large head of cauliflower that I wasn't going to use, so I broke it up into little florets and froze it to use later. Soup was the perfect way to do that!
I love freezing all sorts of fresh veggies-- broccoli, cauliflower, kale, spinach, anything I don't have plans for right away, but I also don't want to go to waste.
This Curried Cauliflower Coconut Soup uses frozen or fresh cauliflower and pantry staples for a deliciously spicy, gingery, zesty soup!
Curry paste is an easy way to add spice to dishes because it's full of flavoring agents like red chili peppers, garlic, lemongrass, turmeric, and shrimp paste. There are all kinds of curry paste options that range from mild to ultra spicy.
Why you'll love this recipe
- Allergy friendly (DF/GF)
Ingredients for Spicy Cauliflower Soup
- Coconut oil. I used coconut oil here rather than butter or olive oil to compliment the flavor of the coconut milk that is added later on. If you do not like the taste of coconut oil, any mild flavored oil (or butter) will work.
- Onion & garlic. The base to so many of recipes, and for good reason!
- Cauliflower florets. One large head of cauliflower will give you about 4 cups of florets. Cauliflower is easy to separate by cutting out the base and then breaking apart the florets the rest of the way with your hands. You can also find prepackaged florets at the store.
- Fresh ginger. Fresh ginger is such a specific flavor that is hard to duplicate. It adds such a fresh flavor to whatever you are cooking. I love keeping fresh ginger in the freezer to use whenever I need.
- Red curry paste. Here is what adds the "spice factor." There are so many varieties of curry paste. I suggest perusing the asian foods aisle at your grocery store and you should see several options. You can also purchase online and at specialty food stores. I love this cauliflower soup spicy, so I add a very generous amount to the soup. Start with a bit and work your way up, tasting as you go.
- Chicken stock. Adding chicken stock instead of water is a great way to add extra flavor to your soups. Make this cauliflower soup vegan by using vegetable broth.
- Coconut milk. Like coconut oil, coconut milk solidifies at room temperature. Once it's heated, it liquifies and adds a delicious creaminess to the spiced cauliflower soup.
How to make Curry Cauliflower Soup
In a large soup pot or dutch oven, melt coconut oil over medium heat.
Add in garlic and onions and saute until the onions are translucent.
Add in cauliflower florets, fresh ginger, and red curry paste and stir to coat all the vegetables with the curry paste.
Pour in chicken stock and simmer for 20 minutes or until the cauliflower is soft.
If desired, mash the cauliflower with a potato masher or buzz it with an immersion blender to achieve desired consistency.
Stir in coconut milk and salt. Take off the heat and serve.
Try roasting the cauliflower first!
Want to take this spicy cauliflower soup up a notch? Try roasting the cauliflower first!
Preheat oven to 400 degrees fahrenheit.
Spread cauliflower on a baking sheet and coat with a tablespoon of melted coconut oil.
Roast cauliflower for 25-30 minutes, or until it starts to brown on the edges.
Add roasted cauliflower to soup, after sauteeing the onions and garlic and finish as normal.
Make it vegan cauliflower soup
Easily make this spicy cauliflower soup vegan by using veggie stock instead of chicken stock. I keep chicken stock on hand, because that's what I use most often. But this is a super easy swap to make the recipe entirely plant based, as the soup is already dairy free!
Just be sure to choose a curry paste that is vegan, because many contain animal products.
Can you use frozen cauliflower?
Yes, that's what I did! I broke up an entire head of cauliflower and placed it in an airtight container in the freezer. There is no need to thaw the cauliflower before using, it will heat through quickly.
How do you thicken cauliflower soup?
I left this soup chunky, but you can thicken it up a few different ways if you would like.
- You can use a potato masher or an immersion blender to thicken the soup. This will blend some or all of the cauliflower to create a thicker, more chowder like soup.
- You can also use cornstarch or arrowroot powder and make a slurry by adding a spoonful of powder to some cold water and then adding the mixture to the soup to thicken.
Can cauliflower soup be frozen?
Yes! Once cooled, place cauliflower soup in freezer safe containers and you can freeze it for up to 4 months.
- 1 tbsp. coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups cauliflower florets
- 3 tsp. fresh ginger, grated
- ¼ cup red curry paste
- 4 cups chicken stock
- 1 can coconut milk
- 1 tsp. salt
- In a large soup pot, melt coconut oil over medium heat.
- Add in garlic and onions and saute until the onions are translucent.
- Add in cauliflower florets, fresh ginger, and red curry paste and stir to coat all the vegetables with the curry paste.
- Pour in chicken stock and simmer for 20 minutes or until the cauliflower is soft.
- If desired, mash the cauliflower with a potato masher or buzz it with an immersion blender to achieve desired consistency.
- Stir in coconut milk and salt. Take off the heat and serve.
Amount Per Serving: Calories: 373Total Fat: 28gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 1308mgCarbohydrates: 24gFiber: 4gSugar: 8gProtein: 11g