Green Curry Cauliflower Soup is a nourishing, hearty one pot meal that will warm you from the inside out. Enjoy this curried cauliflower soup for make-ahead lunches or easy weeknight dinner.
Why You'll Love this Curried Cauliflower Soup
This nourishing soup is brimming with antioxidants and anti-inflammatory ingredients.
Just like my Tomato and Red Pepper Soup, it's warm and hearty, yet feels light enough to enjoy on repeat. Plus, it's vegan, gluten free, and low carb.
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. (Much like this Cauliflower Potato Soup!)
I love serving it alongside a salad or sandwich, or simply as is with some bread or naan. It's an incredibly satisfying way to sneak in extra veggies once the cooler weather sets in.
- 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 soup. It's really important to use fresh, whole garlic cloves and ginger root, which pack more 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, or in the produce section.
- Broth: If making this soup vegan, use vegetable broth. Otherwise, chicken broth also works great!
- Coconut Milk: For luscious, velvety richness, canned coconut milk is added at the end to give the soup body.
- 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 cauliflower soup with crispy chickpeas and herbs. The chickpeas are a great way to slip in some protein!
See the recipe card for full information on ingredients and quantities.
- Make Lower Fat: If you're looking for a lower saturated fat alternative to coconut milk, homemade cashew cream also works well.
- Add Protein: Add half a block of silken tofu to the soup before blending to make it more satiating.
- Make Vegan: This soup is vegan as written as long as you use vegetable broth.
Step 1: Sauté Aromatics - In a large stock pot or Dutch oven, cook onion until soft, about 8 minutes. Stir in garlic, ginger, curry paste, and lemongrass paste; cook until aromatic.
Step 2: Add Cauliflower and cook for 3 to 4 minutes, stirring to coat in spices.
Step 3: Add broth and bring the soup to a simmer. Cover, and cook for 20 minutes, or until the cauliflower is fork-tender.
Step 4: Blend - 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. Lastly, ladle soup into bowls and garnish.
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, or naan are perfect for dunking into this soup and sopping up the remains.
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 out.
Let soup cool until it's close to room temperature before transferring to a freezer-safe storage container or ziptop bag.
Lay flat in the freezer for up to 3 months.
Let thaw overnight in the refrigerator before reheating
- Immersion Blender: it makes pureeing soups like this one easier (and safer) than transferring the piping hot soup mixture to a blender.
- 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.
More Vegan Soup Recipes to Try:
If you give this curried 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)
- Large Stock Pot or Dutch Oven
- Immersion Blender or Standing Blender
- 2 Tbsp. olive oil
- 1 medium 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 small florets
- 4 cups (1 quart) vegetable broth (sub chicken broth if not making vegan)
- ½ tsp. kosher salt
- ¾ cup canned coconut milk
- 2 Tbsp. fresh lime juice (from 1 lime)
- Crispy chickpeas (homemade or store-bought)
- Fresh cilantro or basil leaves
- 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 top with garnishes of choice.