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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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish, Soup
Cuisine Mediterranean
Servings 4 servings


  • 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


  • 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