Curried cauliflower soup is a comforting, easy recipe for chilly days. This golden, velvety soup is naturally gluten-free and dairy-free (or use cream), with its beautiful color and flavor coming from curry powder. Made with just a few simple ingredients, it comes together quickly on the stovetop or mostly hands-off in the Instant Pot.
Curried cauliflower soup is one of those recipes that feels both exotic and comforting at the same time. The curry powder does the heavy lifting, giving you layers of flavor without pulling out a dozen spice jars. Pair that with the creaminess of coconut milk (or cream, if you prefer), and you've got a simple soup that tastes like much more effort than it takes.
Jump to:
Why You'll Love This Curried Cauliflower Soup
- Easy and flexible - Mostly hands-off in the Instant Pot, or simmer on the stovetop.
- Golden and flavorful - Curry powder adds warm spice, depth, and that gorgeous golden color. Use mild or spicy depending on your taste.
- Creamy but dairy-free - Coconut milk gives the soup a velvety texture without dairy. Prefer classic? Use cream or half-and-half, or try a plant-based cream alternative.
- Healthy comfort food - Naturally gluten-free, full of vegetables, and satisfying without being heavy.
For another another easy recipe with curry powder, skip take out and mke this easy creamy coconut curry shrimp.
Ingredients You'll Need
- Coconut oil or olive oil - Either works well as the base for sautéing; coconut oil adds a subtle sweetness that pairs beautifully with curry.
- Onion - Provides a savory, sweet foundation for the soup.
- Leek - Milder than onion, it adds a gentle, earthy note.
- Garlic - Just a little brings warmth and depth of flavor.
- Curry powder - The star of the recipe, giving golden color and a fragrant spice blend. Choose mild or hot depending on your preference.
- Cauliflower - Two heads, trimmed into florets; the creamy, nutty base of the soup.
- Broth - Use chicken broth or vegetable broth (keeps it vegan), homemade is best.
- Milk - Canned coconut milk makes the soup velvety smooth without dairy
- Water - To thin as needed and adjust consistency.
Please see the recipe card for measurements, salt, and either black or white pepper.
Substitutions and Variations
- Cauliflower - Fresh florets work best, but frozen cauliflower is a great shortcut. Use the same weight and add directly to the pot.
- Creaminess - Keep it dairy-free with coconut milk, or swap in half-and-half, heavy cream, or a plant-based cream alternative.
For another creamy soup with curry powder, try my Butternut Apple Soup.
Chef's Tip: Choosing Curry Powder
I've used both purchased curry powder and blended my own, but I was curious how it's used in Indian home kitchens. A friend explained that curry powder is more of a British invention than a traditional Indian spice. Her family sometimes uses it alongside other spices, but they more often reach for blends like garam masala. The takeaway? Indian food is all about the spices. For this soup, choose what works best for you - a store-bought curry powder (mild or spicy), your own custom blend, or garam masala for a slightly different flavor.
How to Make Curried Cauliflower Soup
You can make this soup in either your Instant Pot or on the stove top. What's nice about the Instant Pot is that it pretty much hands off and you can walk away.
Instant Pot Method
Saute the onion, leek, garlic and spices then add the cauliflower and broth using the "steam" setting (high pressure). It takes about 15 minutes for both the warm up and the cool down phases to get the pot to pressure then release (de-pressure) but just a few actual minutes of cooking.
Stove Top Method
For the stove top, follow the same direction just do it in a big pot on the stove top. Saute the veggies and when you add the cauliflower and broth florets, bring to a boil, cover with a lid, turn the heat to low and simmer until tender.
To Finish the Soup
For both methods, add the cooked vegetables to a blender and puree with coconut milk or cream. Add water to thin as needed.
How to Serve Curried Cauliflower Soup
This golden, creamy soup makes a beautiful light meal or starter. Pair it with a crisp tossed green salad and a quick homemade orange vinaigrette, then add extra veggies for crunch. Don't skip the garnish - toasted pumpkin seeds (pepitas) add a nutty flavor, great texture, and extra nutrition. A sprinkle of fresh herbs or a side of warm bread makes it even better.
Storage & Freezing
- Make ahead: This soup is great to prepare a day ahead. The flavors deepen as it rests, making it even better the next day.
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
- Freezing: Soups with coconut milk or cream don't always freeze perfectly - the texture may separate slightly. The flavor stays good, but it may not be as silky after thawing. If you do freeze it, cool completely first, portion into freezer containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then re-blend briefly before reheating.
More Creamy Soups
Looking for more cozy bowls of comfort? These creamy soup recipes are smooth, flavorful, and easy to make - perfect for chilly nights or when you just need something warm and nourishing.
For other recipes using curry powder try my Quick Shrimp Curry, Quick Chicken Curry, or creamy butternut apple soup. All delicious! And for another plant-based soup try my leek and mushroom soup.
📖 Recipe
Curried Cauliflower Soup
Equipment
- Instant Pot (can also be made stove top)
Ingredients
- 1 tablespoon coconut or olive oil
- 1 cup chopped onion ½ a large
- 1 cup chopped leek ½ a large
- 2 garlic cloves chopped fine
- 2 teaspoons curry powder
- ½ teaspoon sea salt
- ¼ teaspoon black or white pepper
- 2 medium heads cauliflower trimmed into florets 4 pounds raw, 2 pounds trimmed florets
- 2 cups chicken broth low to no sodium
- 1 cup canned coconut milk
- 1 cup water to thin if needed
Optional Garnishes
- 4 tablespoons raw or toasted pumpkin seeds (pepitas)
- 2 tablespoon chopped cilantro or flat leaf parsley
Instructions
- Add the oil to the Instant Pot and press the saute button. Set timer for 4 minutes. When oil is hot, about 1 minute, add the onion and leek. Saute until soft, stirring occasionally. Add garlic 1 minute before timer is done. Add curry powder, salt and pepper, florets and broth. Lock lid on and turn the top valve to close. Press steam button and set timer for 5 minutes. It will take the pressure approximately 15 minutes to get to high. When timer completes, allow the pressure to release naturally for 15 minutes, then release any additional steam by turning the top valve open. When all steam is released, carefully open lid away from face.
- Place all vegetables and coconut milk into a blender and puree until smooth. If it's too thick, add the water to thin. Pour from the blender into bowls and serve. Garnish if desired. Soup keeps up to 4 days in the refrigerator. Reheat on the stovetop to serve.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Comments
No Comments