Curried Cauliflower Soup


This curried cauliflower soup recipe is simple to make for a delicious vegetarian soup on a cold winter day.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • 1 head cauliflower, cut into florets

  • 1 onion, cut into chunks

  • 3 cloves garlic, halved

  • 5 cups vegetable stock

  • 1 (14 ounce) can coconut milk

  • 1 tablespoon curry paste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.

  3. Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.

  4. Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

Nutrition Facts (per serving)

130 Calories
11g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 130
% Daily Value *
Total Fat 11g 14%
Saturated Fat 9g 47%
Sodium 236mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 3g
Vitamin C 36mg 178%
Calcium 34mg 3%
Iron 2mg 11%
Potassium 370mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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