Coconut Curry Cauliflower Soup

Vicki Shanta Retelny, RDN

This creamy cauliflower soup has a subtle coconut flavor. It's a simple and healthy vegan option for any day of the week.

Print Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Side Dish, Soup

Cuisine Mediterranean

Servings 4 servings

Ingredients

1 medium cauliflower cut into florets
1 tbsp coconut or grape seed oil
1 small shallot minced
3 cups coconut milk unsweetened
1 tbsp curry powder
1/2 tsp salt
1 tsp smoked paprika
1 tbsp cilantro, for garnish optional

Instructions

On the stovetop over medium heat, add oil to a large stock pot. Toss in shallots and sauté for 2 minutes. Add cauliflower, cover and allow it to soften and brown. Stir in 2 - 3 minutes.
Stir curry powder into coconut milk. Pour into the pot with the cauliflower and shallots. Stir and add salt and paprika. Bring to a boil and turn down heat to simmer for about 20 minutes.
Remove pot from the heat and blend with a hand-held, immersion blender until it semi-smooth. The soup can be chunky or smooth, as desired.
Divide the soup into bowls and garnish with cilantro, if desired. Serve immediately. Enjoy!

Keyword brain healthy, cauliflower, coconut milk, cognitive health, heart healthy, high fiber, Mediterranean, plant based, plant forward, soup, vegan, vegetarian