It’s soup weather and this Coconut Curry Cauliflower Soup is just the ticket to warm up your soul on these chilly winter days! Not to mention it’s super quick and easy to make. Double win!
The awesome thing about this soup, besides being a cinch to make, is you can add all sorts of veggies or protein to it. I chose to keep it simple and used roasted shrimp with mine today. You could use chicken if you want, or no fish/poultry if you want to keep it vegetarian (use vegetable broth instead of chicken in that case). I also think the addition of potatoes or baby corn or carrots would be absolutely delicious in this soup. Whatever you’re in the mood for. It’s a very adaptable recipe! And…while I’m not an expert, I believe it fits into a low carb lifestyle (if you don’t add the coconut sugar).
Simple Ingredients for this Coconut Curry Cauliflower Soup
I love curry paste from Mae Ploy
I’m pretty sure if you like Thai food you will love this soup. I know both my husband and I did. So give this Coconut Curry Cauliflower Soup a try…and if you do, come back and let me know what you added to it. I’d love to hear!
Make sure you don’t miss anything! Follow I’m Bored, Let’s Go here:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER | GOOGLE+| BLOGLOVIN
- 1 head cauliflower, cored and roughly chopped
- 1 small onion, diced
- 4 cloves garlic, chopped
- 2 Tbls. butter or vegetable oil, or combination of both
- ½ tsp. salt and couple grinds of fresh black pepper
- 2 Tbls. yellow curry paste
- 1 32oz box chicken stock (could use vegetable if you want to keep it vegetarian)
- 1 13.5 oz can coconut milk
- 1 Tbls. coconut palm sugar (if desired)
- Shrimp, chicken, potatoes, baby corn, carrots - whatever you like
- Chopped cilantro
- red pepper flakes or chili oil
- Squeeze of lime
- In large soup pot, heat butter or oil. Add cauliflower, onions and garlic, salt & pepper and cook until they start to soften, about 5-6 minutes (depending on size of your cauliflower pieces). Be careful not to burn the garlic (you could add it after the veggies start to soften if you like).
- Once the veggies have softened, add the curry paste. Stir to combine well.
- Add stock and coconut milk. Stir well, and let it simmer 15-20 minutes for flavors to combine.
- Taste and add coconut sugar if you want.
- Puree the soup with an immersion blender until smooth.
- Garnish bowl of soup with cilantro, squeeze of lime, and red pepper flakes or chili oil, if desired.
If you want to add baby corn, just drain and rinse them from the can, dice into bite-sized pieces and add while the soup is simmering to heat them up.
If you want to add cooked chicken or shrimp, add it at the end of simmering to heat it up.
I like to roast shrimp in the oven. Just toss shelled shrimp with a little olive oil, salt & pepper and roast for about 5-6 minutes at 425 degrees.
If you don't have an immersion blender, use a regular blender, just be careful with hot liquids in the blender, let the soup cool a bit.
Post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same but this blog will automatically receive a small commission. Your support is greatly appreciated!
This is one of my favorite soups! I love the idea of adding potatoes and carrots to it. It’s perfect for this single digit and negative digit weather we’re having in Chicago.
It’s been cold here in DC Linda…but not that cold!!!
Yum! I love curry, this sounds great!
Sounds delicious – we will have to try thank you
YUM!! I like it. Might try it but without the shrimp.
This looks delicious. Thanks for sharing the recipe with us.
This looks so good!!
mmm sounds good and perfect for this weather.
This soup looks amazing! Complex flavor with the coconut and curry. I’ll definitely give this one a try. Thanks for sharing your recipe at our Sunday Recipe Link Up Party.
This sounds so good, thank you for sharing!
Your pictures are amazing! I’m not a big curry person but I might just give it a try!
Thank you! Red and green curry will be hotter so you might enjoy yellow or even panang curry better. Can always just use a tiny bit…can add more but can’t take it away 🙂
Sound delicious – some chopped red/green peppers on the top might add an interesting splash of color. Thanks for sharing.
Yes it would! If I had any 😉 Thanks for stopping by!
I made this soup for the second time today. Absolutely amazing soup! Just make sure you use good quality thai curry paste – I tend to go to the Asian grocery stores for this.
Thanks Judy for the wonderful, low-calorie recipe!
So glad you like it… and I’m glad you wrote this comment! I have a head of cauliflower in the fridge with no plans for it. I think I’ll make this soup again!!!