This Curried Coconut Cauliflower Soup is a delicious and easy-to-make soup that is warming and soothing for fall.
Instant Cozy Meal. Pour a large bowl, serve it with some crusty bread or maybe homemade vegan jalapeño cheddar biscuits or cornbread, and sink into bliss. Creamy blended cauliflower provides the rich base and a slight hint of coconut milk makes things extra creamy.
Warming spices like curry powder, cinnamon and smoked paprika accent. You can even add in some optional saffron if you'd like. This soup also has some white beans blended in to add protein, iron and fiber.
collapse into soup-bliss and feel like this..
Coconut Curry Cauliflower Soup
By Published 10/16/2014
Creamy and warmly spiced, this cauliflower soup has a spicy sweet flavor that soothes and comforts.
Ingredients
- 12 ounces vegetable broth
- 10 cups cauliflower (one medium head)
- 1 clove garlic
- 2 teaspoon curry powder (or to taste)
- 2 tablespoon coconut milk
- 1 cup white beans, cooked (boxed beans used) - drain and rinse well
- 2 teaspoon ginger powder
- 1 teaspoon apple cider vinegar
- 2-3 tablespoon maple syrup, grade B (or use agave)
- ¼ teaspoon cinnamon
- ½ - ¾ teaspoon salt
- optional: a few saffron strands
- to serve: a few pinches of smoked paprika, a few pinches of pumpkin seeds
Instructions
- Chop your cauliflower into large florets and remove and green leaves or thick stem.
- Bring a large pot of water to a boil and submerge cauliflower. Cook until tender but not mushy, about 6-8 minutes. Drain cauliflower and place half of it in a high speed blender.
- Also add to the blender, the cooked beans (drain and rinse first), coconut milk, ginger, curry, vinegar, veggie broth, maple syrup, garlic and cinnamon. Blend until very smooth.
- If you can fit all the soup in your one blender, simply add the remaining cauliflower (that you set aside) and blend it in too. But if your blender is getting a bit too full, pour out half the blended mixture, into a soup pot, and then add the remaining cauliflower and blend.
- Once all the ingredients are blended together, pour all the soup into a soup pot and warm over medium heat. At this point you can salt to taste and add additional spices as desired. You can also stir in the optional saffron strands.
- Simmer the soup one low-medium until ready to serve, at least ten minutes to fully warm it through and allow the flavors to mingle and heat. Serve with a few pinches of smoked paprika on top, a sprinkle of pumpkin seeds and optional additional sweetener if you like an additional bold sweet accent to all those spicy savory flavors.
Yield: 4 servingsPrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 10 mins. Total time: 25 mins. Tags: soup,curry,cauliflower,fall,comfort food
Rebo544 says
Just made this, it's so goooood!
Kathy Patalsky says
yay! thanks for reporting back
smash207 says
Just made this. So simple and so delicious. Thank you for the yummy recipe!
Kathy Patalsky says
Hooray! So glad
RockMyVeganSocks says
Sounds like total comfort food.... yum =)
Kathy Patalsky says
Thank you!
Carla S says
This soup looks really good! Would you recommend using an immersion blender? And does safron go in as whole strands? I own it, had to have it because it's pretty, never used it in a recipe though! 😀😀
Kathy Patalsky says
Yes you can add as whole strands and it kinda dissolves in the heat and makes a pretty yellow color.
And yes an immersion blender would work well too!
Barbara Adamich says
Eating this right now ... for breakfast!!! going to have it for lunch today too! Yes, it's that good!!! Thanks for another great recipe!!!
Kathy Patalsky says
Nice!! Enjoy 🙂
BabyJune says
Mmmm that soup looks incredible...warming indeed! I love curried roasted coconut, this soup variation sounds great. Add a hunk of crusty bread and that's one awesome meal!
Kathy Patalsky says
Thank you!
genevieve @ gratitude and gree says
I've been making lots of blender soup lately- so handy and perfect for easy weeknight dinners! Can't wait to try this!
Kathy Patalsky says
Hooray! You are fast 🙂
Millie | Add A Little says
Looks delicious Kathy - I love the vibrant colours!
Kathy Patalsky says
thank you!
Ello Shertzer says
Yessss this is perfect. I'm making this tonight. Would roasting the cauliflower instead of boiling it work too? I feel like that'd be super-magical.
Kathy Patalsky says
YES that would be super magical!! A bit longer prep, but yes probably even more delicious! good idea.
Ello Shertzer says
O my gyawd I made it and I'm eating it now and I'm dying this is so gooooood!
Renard Moreau says
[ Smiles ] I love cauliflower, so this soup would be wonderful for me.
By the way, I also love the picture of the beautiful lazy-looking cat!
John Hartil says
Cool!! Always on the lookout for new soups to try on these colder Autumn nights and this one fills the bill
Judee@Gluten Free A-Z Blog says
Kathy,
I've got all the ingredients! Sounds like dinner for tonight . I always enjoy your recipes. Thanks
Kathy Patalsky says
Oh great! Ps I saw your google+ comment, that is so weird!!!