Green Curry Cauliflower Soup is a nourishing, hearty one pot meal that will warm you from the inside out. Enjoy this vegan cauliflower soup for make-ahead lunches or easy weeknight dinner.
Why You’ll Love this Curry Cauliflower Soup
This nourishing soup is brimming with antioxidants and anti-inflammatory ingredients. It’s incredibly warm and hearty, yet feels light enough to enjoy on repeat. Plus, it’s 100% plant-based, gluten free, and low carb.
I was inspired to create this soup after trying something similar at the fast-casual restaurant chain, Flower Child. The soup is super gingery and aromatic, yet light enough to enjoy alongside something more substantial. Basically the ultimate winter warmer, if you ask me!
This vegan cauliflower soup makes a wonderful make-ahead lunch or speedy weeknight dinner. I love serving it alongside a salad or sandwich, or simply as is with some crusty bread. It’s an incredibly satisfying way to sneak in extra veggies once the cooler weather kicks in.
Recipe Ingredients and Substitutions
- Cauliflower: You need one medium (2-lb.) head of cauliflower sliced into florets. For those looking for lower carb recipes, cauliflower is a fantastic option. It turns this soup just as rich and creamy as if it were made with starchier root vegetables.
- Aromatics: Yellow onion, fresh garlic, and ginger create the aromatic backbone of this curry cauliflower soup. It’s really important to use fresh, whole garlic cloves and ginger root. The pre-minced options unfortunately don’t pack quite as much flavor.
- Green Curry Paste: This flavor-loaded condiment is made out of green chiles, garlic, lemongrass, ginger, and kaffir lime. It’s incredibly aromatic, and packs a major punch. I use Thai Kitchen brand, which you can find in the international aisle of pretty much any grocery store.
- Lemongrass Paste: This shortcut ingredient packs all the goodness of fresh lemongrass in a convenient paste. I use this Lemongrass Turmeric Paste, which is available at most grocery stores in the international aisle. Some stores also carry fresh lemongrass paste in the produce aisle by the fresh herbs.
- Broth: If making this soup vegan, use vegetable broth. Otherwise, chicken broth also works great! You can use homemade or store-bought.
- Coconut Milk: For luscious, velvety richness, canned coconut milk is added at the end to give the soup body. If you’re looking for a lower saturated fat alternative, homemade cashew cream also works great!
- Lime Juice: For a pop of brightness and acidity, the juice of one whole lime works wonders. This amounts to roughly 2 Tbsp.
- Garnish: I love garnishing this vegan cauliflower soup with Thai basil or kaffir lime leaves. Fresh kaffir lime leaves are available at Asian markets and some specialty grocers, such as Whole Foods. Look for leaves with a bright green color and intense aroma. Dried kaffir lime leaves are more widely available at Asian markets; they have a lighter, more floral aroma.
Step-by-Step Instructions
Step 1: Sauté Aromatics
In a large stock pot or Dutch oven, heat 2 Tbsp. olive oil over medium-high. Once hot, add onion, and cook 7 to 8 minutes, until soft.
Next, stir in garlic, ginger, green curry paste, and lemongrass paste; cook 3 more minutes, until aromatic. 
Step 2: Add Cauliflower Florets
Add cauliflower florets and stir well to combine. Cook cauliflower for 3 to 4 minutes, stirring often, to allow it to pick up some color. Make sure it’s well coated in the curry and lemongrass paste. 
Step 3: Add Broth and Simmer Soup
Add broth and salt, and use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring the soup to a simmer, cover, and cook for 20 minutes, or until the cauliflower is fork-tender. 
Step 4: Blend Soup until Creamy
Use a ladle to carefully transfer cauliflower soup to a blender. (Alternatively, leave soup in pot and use an immersion blender to blend until smooth). Add coconut milk and remove center piece of blender lid. Secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter). Process the soup until completely smooth, about 1 minute.
Transfer cauliflower soup back to pot and stir in lime juice. Ladle soup into bowls and garnish with Thai basil or kaffir lime leaves. 
FAQs and Expert Tips:
What to Serve with Cauliflower Soup:
While this soup is super hearty, you may desire a little something on the side. Ideally something with a good punch of protein. Here are a few of my favorite pairings:
- Salad: This Winter Chopped Salad with White Balsamic features white beans and sweet potatoes for a filling and flavorful side. This Thai Butternut Quinoa Salad is also an amazing compliment to the soup’s flavor.
- Sandwich: For a non-veg option, this Green Goddess Chicken Salad Sandwich will make for a mighty fine lunch. Or for the vegetarians, I can’t recommend these Crispy Eggplant Sandwiches enough!
- Protein: For a plant-based option that’s super satiating, try my Moroccan Lentil Meatballs or Chickpea Meatballs.
- Bread: Garlic bread, pita, fresh sourdough, or a baguette are perfect for dunking into this soup and sopping up the remains.
How to Store, Reheat, and Freeze:
- To Store. Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Reheat soup in a pot on the stove over medium heat, stirring often, until warm. Alternatively, place leftover soup in a microwave-safe bowl and microwave in 1-minute increments, stirring often, until warmed through. If needed, add a splash of broth, water, or milk to thin the soup to desired consistency.
- To Freeze. Place cooked and cooled soup in an airtight freezer-safe storage container or ziptop bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Curry Cauliflower Soup:
- Immersion Blender: it makes pureeing soups like this one easier (and safer) than transferring the piping hot soup mixture to a blender. I’ve been using this one for the last two years, and love it! It also comes with different attachments for blending baking mixes or frothing a latte.
- Blender: I love my Kitchenaid K400 blender, and use it very often. Some say it’s comparable to the Vitamix, just much more affordable.
- Dutch Oven: I use my Lodge Enameled 6-qt Dutch Oven for every single homemade soup recipe. It’s a staple piece on my stovetop, and has endless functionality. Lodge is also quite a bit cheaper than Cuisinart, yet just as good quality, in my opinion.
- Ladle: For transferring the soup to the blender (and to your bowl!), you need a reliable ladle. This one is sleek, affordable, and versatile.
More Vegan Soup Recipes to Try:
Butternut Squash and Apple Soup
Thai Pumpkin Soup
Creamy Vegetable Soup
If you give this vegan cauliflower soup a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Green Curry Cauliflower Soup (Vegan)
Equipment
- Large Stock Pot or Dutch Oven
- Immersion Blender or Standing Blender
Ingredients
- 2 Tbsp. olive oil
- 1 yellow onion, finely chopped
- 2 Tbsp. fresh minced garlic (3 to 4 cloves)
- 2 Tbsp. finely chopped fresh ginger (~2-inch piece)
- 2 Tbsp. Green Curry Paste (I use Thai Kitchen brand)
- 1 Tbsp. Lemongrass Paste
- 1 medium head of cauliflower (about 2 lb.), broken into florets
- 4 cups (1 quart) vegetable broth (sub chicken broth if not making vegan)
- 1/2 tsp. kosher salt
- 3/4 cup canned coconut milk
- 2 Tbsp. fresh lime juice (from 1 lime)
- Garnish: Thai basil leaves or kaffir lime leaves (sub fresh cilantro)
Instructions
- In a large stock pot or Dutch oven, heat olive oil over medium-high. Once hot, add onion; cook 7 to 8 minutes, until soft. Stir in garlic, ginger, green curry paste, and lemongrass paste; cook 3 minutes, until aromatic.
- Add cauliflower florets and stir well to combine. Cook 3 to 4 minutes, stirring often, allowing florets to pick up some color. Make sure it's well coated in the curry and lemongrass paste.
- Add broth and salt, and use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a simmer, cover, and cook 20 minutes, or until the cauliflower is fork-tender.
- Use a ladle to carefully transfer cauliflower soup to a blender. (Alternatively, leave soup in pot, add coconut milk, and use an immersion blender to blend until smooth). Add coconut milk and remove center piece of blender lid. Secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter). Process the soup until completely smooth, about 1 minute.
- Transfer cauliflower soup back to pot and stir in lime juice. Ladle soup into bowls and garnish with Thai basil or kaffir lime leaves.
After making this I sent the link to my mom and two best friends. This soup is incredible! Truly silky smooth and no way to guess there’s so much cauliflower in it! A true winner. I couldn’t find lemongrass paste so upped the green curry paste by another half tablespoon. The soup has a real kick but an enjoyable one. Thank you!