creamy curried cauliflower soup by

Creamy Curried Cauliflower Soup

  • Author: Ashley Thomas


  • 1 large cauliflower, cut into florets
  • 2 tablespoonavocado oil or fat of choice
  • 1 white onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • 1/2 serrano pepper, seeds removed, roughly chopped
  • 2 teaspooncurry powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric powder
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 can full fat coconut milk (adjust amount depending on how thick you want the soup)
  • Garnish with fenugreek leaves or cilantro


  1. Add the oil and onions to a dutch oven/heavy bottomed pot over medium heat and saute until the onions begin to turn golden brown.
  2. Add the garlic, ginger and serrano pepper and stir-fry for 1-2 minutes.
  3. Add curry powder, salt, pepper and turmeric – stir-fry for a minute then add cauliflower florets and 1 cup water.
  4. Cover with a lid and cook for 5 minutes – give it a stir – then cook for another 5 minutes or until the cauliflower is soft.
  5. Turn off heat, allow the cauliflower to cool – then blend.
  6. Pour blended cauliflower back into pot along with broth and coconut milk.
  7. Cook for another 5-10 minutes then garnish with fenugreek leaves and serve.