A creamy, spiced cauliflower soup infused with warm Indian curry spices , golden in color and smooth in texture. Coconut milk adds a luxurious richness, while a squeeze of lime brightens it all up. Perfect with naan, flatbread, or roasted chickpeas on top.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Soup
2 tbsp olive oil or coconut oil
1 medium yellow onion, diced
2 cloves cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder (mild or medium)
½ tsp ground turmeric
1 head cauliflower (about 2½–3 cups florets), chopped
1 medium Yukon gold potato, peeled and cubed
1 can full-fat coconut milk
3 ½ cups vegetable broth
Salt and black pepper, to taste
For Finishing
Juice of ½ lime (or lemon)
Chopped fresh cilantro
Drizzle of coconut milk or chili oil
crispy roasted chickpeas or naan
Sauté Aromatics
1
In a large soup pot, heat oil over medium heat.
Add onion , and cook for 5–7 minutes , until soft and translucent.
Stir in garlic , ginger , curry powder , and turmeric . Cook 1 minute, stirring constantly, until fragrant.
Add Veggies & Simmer
2
Add cauliflower , potato , coconut milk , and vegetable broth .
Stir to combine. Bring to a boil, then reduce heat to low and cover.
Simmer gently for 20–25 minutes , until cauliflower and potato are tender.
Blend & Season
3
Remove from heat.
Use an immersion blender (or transfer in batches to a blender) to blend until smooth.
Return to pot if needed. Stir in lime juice , and season to taste with salt and pepper .
Serve & Garnish
4
Ladle soup into warm bowls.
Drizzle with coconut milk or chili oil , sprinkle with cilantro , and top with crispy chickpeas if using.
Serve with naan bread , flatbread , or a green salad.
Variations
5
Add a roasted carrot or bell pepper for extra depth
Use roasted cauliflower for a smokier flavor
Stir in spinach or kale just before blending
Pairing Suggestions
6 Drink:
Dry Riesling, Gewürztraminer, or ginger beer
Iced lemongrass tea or sparkling water with lime
Ingredients For the Soup
2 tbsp olive oil or coconut oil
1 medium yellow onion, diced
2 cloves cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder (mild or medium)
½ tsp ground turmeric
1 head cauliflower (about 2½–3 cups florets), chopped
1 medium Yukon gold potato, peeled and cubed
1 can full-fat coconut milk
3 ½ cups vegetable broth
Salt and black pepper, to taste
For Finishing
Juice of ½ lime (or lemon)
Chopped fresh cilantro
Drizzle of coconut milk or chili oil
crispy roasted chickpeas or naan
Directions Sauté Aromatics
1
In a large soup pot, heat oil over medium heat.
Add onion , and cook for 5–7 minutes , until soft and translucent.
Stir in garlic , ginger , curry powder , and turmeric . Cook 1 minute, stirring constantly, until fragrant.
Add Veggies & Simmer
2
Add cauliflower , potato , coconut milk , and vegetable broth .
Stir to combine. Bring to a boil, then reduce heat to low and cover.
Simmer gently for 20–25 minutes , until cauliflower and potato are tender.
Blend & Season
3
Remove from heat.
Use an immersion blender (or transfer in batches to a blender) to blend until smooth.
Return to pot if needed. Stir in lime juice , and season to taste with salt and pepper .
Serve & Garnish
4
Ladle soup into warm bowls.
Drizzle with coconut milk or chili oil , sprinkle with cilantro , and top with crispy chickpeas if using.
Serve with naan bread , flatbread , or a green salad.
Variations
5
Add a roasted carrot or bell pepper for extra depth
Use roasted cauliflower for a smokier flavor
Stir in spinach or kale just before blending
Pairing Suggestions
6 Drink:
Dry Riesling, Gewürztraminer, or ginger beer
Iced lemongrass tea or sparkling water with lime
