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+ servings

Creamy Vegan Curried Cauliflower Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish, Sides/Curries
Servings 6


  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 1/2 cups low-sodium vegetable broth or water
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 1/4 teaspoons ground cumin
  • 1 cup coconut milk
  • Freshly ground black pepper, to season
  • 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
  • 1/4 cup finely chopped Italian parsley for garnish (optional)
  • Red pepper flakes, for garnish (optional)


  • Heat oil in a large pot over medium heat until shimmering.
  • Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes.
  • Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.
  • Bring to a boil over medium-high heat, then reduce the heat to low.
  • Simmer until cauliflower is fork-tender, about 15 minutes.
  • Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.)
  • Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.


To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.
To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.
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