Cauliflower Soup with Coconut Milk and Curry

Name: Cauliflower Soup with Coconut Milk and Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 large cauliflower head (cut into florets); 1 tbsp olive oil; 1 onion (chopped); 2 cloves garlic (minced); 2 tbsp curry powder; 400 ml coconut milk (canned); 3 cups vegetable broth; 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 1 lime (juiced); 2 tbsp fresh cilantro (chopped); 1 tbsp toasted coconut flakes (optional)

45 min 4 servings Easy

All Recipes

A creamy blend of cauliflower, coconut milk, and curry for a delightful soup.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

This Cauliflower Soup with Coconut Milk and Curry is a delightful fusion of flavours that brings warmth and comfort in every spoonful. The creamy coconut milk perfectly balances the earthiness of the cauliflower, while the curry adds an exotic touch. It's a versatile dish that's both vegan and gluten-free, making it suitable for a variety of dietary preferences. This soup is perfect for a cozy dinner or can be served as an elegant starter for a dinner party. With its vibrant colour and rich aroma, it’s sure to impress both family and guests. Enjoy the subtle complexity of this dish that comes together in under an hour.

Instructions

Prepare the cauliflower

Cut the cauliflower into florets and rinse them under cold water. Set aside.

Pro tip: Uniformly sized florets will cook more evenly.

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.

Pro tip: Avoid browning the garlic to prevent a bitter taste.

Add curry powder

Stir in the curry powder and cook for 1 minute until fragrant.

Pro tip: Cooking the curry powder releases its flavours.

Combine main ingredients

Add the cauliflower florets, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the cauliflower is tender.

Pro tip: The cauliflower should be soft enough to be easily pierced with a fork.

Blend the soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until smooth.

Pro tip: Be careful with hot liquids in a blender; vent the lid slightly to allow steam to escape.

Season and serve

Stir in lime juice, salt, and pepper to taste. Serve hot, garnished with cilantro and toasted coconut flakes if desired.

Pro tip: Taste the soup before serving and adjust the seasoning if needed.

💡

Tips & Tricks

Use fresh cauliflower for the best flavour and texture.
For a spicier kick, add a pinch of cayenne pepper.
Garnish with fresh cilantro for added freshness.
Adjust the thickness of the soup by adding more or less broth.

Frequently Asked Questions

Can I use frozen cauliflower?

Yes, you can use frozen cauliflower. No need to thaw, just add it directly to the pot.

How can I make the soup spicier?

Add a pinch of cayenne pepper or a chopped fresh chili when adding the curry powder.

Can I use light coconut milk?

Yes, but the soup will be less creamy. You may need to adjust the seasoning.

How long does the soup last in the fridge?

The soup can be stored in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, you can freeze the soup in airtight containers for up to 3 months.

Serving Suggestions

Serve this Cauliflower Soup with a side of crusty bread or over a bed of steamed rice for a more filling meal. It pairs well with a light salad or grilled vegetables for a balanced meal. This soup can be made ahead and stored in the refrigerator for up to three days. Simply reheat gently on the stove before serving. For longer storage, freeze in airtight containers for up to three months.

Nutrition per serving

250

Calories

Protein

18g

Fat

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