Cauliflower Curried Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins


  • 2 tablespoons olive oil, coconut oil or ghee
  • 1 onion, rough chopped
  • 1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
  • 4–5 garlic cloves, rough chopped
  • 1 1/2 tablespoons fresh ginger, rough chopped
  • 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
  • 2 1/2 cups veggie broth (or use water and 2 bullion cubes)
  • 2 teaspoon yellow curry powder
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
  • a squeeze of lime (tablespoon) or orange juice is nice too.

Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.


  1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
  2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
  3. Puree until very smooth- either using an immersion blender or blender (in batches).
  4. Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
  5. Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).

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