Coconut Curry Cauliflower Soup Recipe
Coconut Curry Cauliflower Soup Recipe photo by Taste of Home
Next Recipe

Coconut Curry Cauliflower Soup Recipe

Be the first to add a review
Publisher Photo
When the weather gets nippy, I stir up a velvety batch of this Asian-spiced soup. Finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 10 servings


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 tablespoons yellow curry paste
  • 2 medium heads cauliflower, broken into florets
  • 1 carton (32 ounces) vegetable broth
  • 1 cup coconut milk
  • Minced fresh cilantro, optional

Nutritional Facts

1 cup: 111 calories, 8g fat (5g saturated fat), 0 cholesterol, 532mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 3g protein.


  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes.
  2. Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro. Yield: 10 servings (2-1/2 quarts).
Originally published as Coconut Curry Cauliflower Soup in Taste of Home November 2016, p26

Reviews for Coconut Curry Cauliflower Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image