Our Indian-inspired vegan Curry Cauliflower Soup is comforting, healthy, and filled with the outstanding flavors of yellow curry powder, ginger, and lime!
This chilly Midwest spring has us longing for warm and comforting meals. But we wanted something a little bit different from the soups of winter. So, this healthy and creamy, ultra-flavorful, Curry Cauliflower Soup was born. You guys, this is so easy and so amazing. You are going to love the bright flavors inspired by the curries of India.
Making Curry Cauliflower Soup
We start this soup by roasting the cauliflower. Roasting allows us to pull more flavor out of this veg, as it chars ever so slightly at the edges. Through the process, the cauliflower is infused with the curry flavor, bringing depth to the soup later on. So, cut your cauliflower into small florets, toss with oil and seasoning, then roast until fork-tender.
Meanwhile, you want to cook your onion and begin building flavor in your pot. Add garlic, chickpeas for added nutrition and to help thicken the soup, and your fresh grated ginger. Toast it all in the pot for just a minute before adding broth.
Add all but a small handful of the roasted cauliflower when you pull it out of the oven. Set the reserved portion aside for garnish, then blend your soup until it is smooth and creamy. We like to use an immersion blender like this one to make this easier, but you can also use a stand blender for this. Work in batches if you need to. Top your blended soup with your reserved roasted cauliflower and serve!
Don’t Forget the Crackers!
Pile on the curry flavor with our easy Quick Curry Crackers. Seasoned with the same yellow curry powder, these are the perfect side to throw together and serve with your soup. They are also amazing by the handful as a snack anytime.
These are so easy. Simply toss oyster crackers with oil and spices, then bake in a low oven for 10 minutes. Be sure to choose vegan crackers if you want to keep this whole meal vegan.
Complete the Meal
We love healthy meals, but we also love dessert! Here are some options that are already vegan or can easily be made vegan with a couple of simple swaps.
- Strawberry Almond Dark Chocolate Bark
- Simple Fresh Strawberry Pie (sub in vegan butter)
- Fresh Blueberry Pie (sub in vegan butter)
- Strawberry Shortcake Scones (sub in vegan butter and milk, omit the egg) – top with sliced strawberries for a wonderful strawberry shortcake!
Enjoy!
Vegan Curry Cauliflower Soup
Ingredients
For the Roasted Cauliflower:
- 1 medium head cauliflower chopped (3-4 cups)
- 1 tablespoon coconut or vegetable oil
- 2 teaspoons curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon coconut or vegetable oil
- 1/2 cup diced yellow onion about 1/2 medium onion
- 2 cloves garlic minced
- 1 (13-1/2 ounce) can chickpeas, drained and rinsed
- 1 tablespoon grated fresh ginger
- 3 cups vegetable broth
- 1 (15-ounce) can coconut milk (full fat version)
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons lime juice from 1 lime
Instructions
- Prep: Preheat your oven to 350 degrees F. Line a sheet pan with aluminum foil and spray with cooking spray.In a large bowl, toss the cauliflower with 1 tablespoon coconut or vegetable oil, curry powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast: Place your seasoned cauliflower onto your prepared sheet pan and roast in your preheated oven for 20-25 minutes, or until a fork can easily pierce the largest pieces.
- Start your Soup: While cauliflower is roasting, Heat 1 tablespoon of coconut or vegetable oil in a large pot over medium-low heat. Add the diced onion and saute until it softens and becomes translucent. Add the garlic and cook for another minute.
- Add chickpeas, broth and milk: Throw in the chickpeas and the grated ginger. Season with a pinch of salt and saute for 1-2 minutes before adding the broth and coconut milk to the pot. Raise the heat to medium-high and bring it all to a simmer. Reduce the heat and simmer for 5 minutes.
- Add the Roasted Cauliflower: Add your roasted cauliflower to your soup pot along with 1 teaspoon salt and 1/4 teaspoon black pepper. Set aside some of the roasted cauliflower to use as a garnish for your finished soup.
- Blend and Finish Your Soup: Using an immersion blender, or working in batches with a stand blender, puree the soup until smooth. Remove from the heat and stir in the lime juice. Taste and adjust seasonings as needed.
Notes
- Serve warm with naan, biscuits, or crackers. Our Quick Curry Crackers are perfect with this soup!
- Use only full-fat canned coconut milk for this recipe to get the right texture and flavor.
- With this type of coconut milk, the solids will rise to the top of the can, so open from the bottom and pour out the liquid before using a spatula to remove all the solids.
- Fresh ginger lasts longer when stored in the freezer in a tightly sealed container or freezer bag. Frozen ginger is also easier to grate!
Quick and Easy Vegan Curry Crackers
Ingredients
- 2 cups oyster crackers
- 2 tablespoons coconut oil melted
- 1 teaspoon curry powder
Instructions
- Prep: Preheat your oven to 300 degrees F. Line a sheet pan with parchment paper.
- Season: In a medium bowl, toss the crackers with the oil and curry powder until the crackers are evenly coated. Place the crackers in an even layer on the baking sheet and drizzle any remaining seasoned oil over the top. If there is a lot of oil left, feel free to add more crackers and stir to coat.
- Bake: Bake in your preheated oven for 10 minutes, rotating the pan after 5 minutes. Cool completely in the pan on a cooling rack.
Notes
