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Curried Cauliflower Soup

Curried Cauliflower Soup

  • Author: Kitschen Cat
  • Yield: 6


  • 1 head cauliflower, roughly chopped
  • 2 tablespoons olive oil (affiliate)
  • 1 medium onion, chopped
  • 4 large carrots, peeled and chopped
  • 2 tablespoons ginger, chopped
  • 3 garlic cloves, roughly chopped
  • 1 teaspoon ground turmeric
  • 3 tablespoons red Thai curry paste
  • 5 cups vegetable stock
  • 15 oz can coconut milk (affiliate)
  • salt and pepper to taste (about 1 teaspoon salt and ¼ teaspoon pepper)
  • optional garnishes – green onion, cilantro, lime, chili peppers


  1. Preheat oven to 425 degrees and place chopped cauliflower on a parchment paper lined baking sheet. Drizzle with 1 tablespoon olive oil and mix with hands to coat. Place in oven to roast for 30-40 minutes, or until tops begin to brown and cauliflower is soft.
  2. In large stockpot, heat remaining tablespoon of oil and add onion and carrots. Cook for 10 minutes, until veggies are soft. Add ginger and garlic – saute for an additional 4 minutes.
  3. Sprinkle turmeric over top of veggies, then add Thai curry paste. Stir and cook over medium low heat for 1 minute.
  4. Add vegetable stock and bring to a boil. Place roasted cauliflower in stockpot and simmer in broth until fully cooked. This will probably be another 10 minutes. Use an immersion blender or a regular blender to puree the soup until smooth. Stir in coconut milk and season with salt.
  5. Serve warm with optional garnishes.