Creamy Coconut Cauliflower Soup Recipe

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The hint of spice in this thick soup makes it the perfect meal during a spring cold, both soothing the throat and clearing out the nasal passages.

Using coconut milk instead of cream not only adds a South East Asian flavor, but also makes the traditionally creamy soup lactose free.


coconut cauliflower soup
Yield: 4 Servings

Creamy Coconut Cauliflower Soup

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes


  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp vegetable oil
  • 3 tsp curry powder
  • 1 tsp ginger powder
  • 1/2 tsp coriander powder
  • 1 cup chicken stock
  • 1/2 cup yellow potatoes, peeled and chopped
  • 1 head cauliflower, chopped
  • 2 tsp sambal olek
  • 2 cups coconut milk
  • 1/2 cup fresh cilantro
  • 1 pinch salt


  1. Toss the onion, garlic and oil in a large soup pot on the stove. Add the spices. Turn to medium-high heat. Caramelize for 3 to 4 minutes, until lightly browned.
  2. Deglaze the pot with the chicken stock. Stir up any brown bits on the bottom of the pot.
  3. Add the rest of the ingredients. Simmer for 25 to 30 minutes, until fragrant, stirring occasionally.
  4. Blend all the ingredients together until smooth. Serve with a cilantro garnish. Add unsweetened almond milk to make the soup less thick, if desired.


Calories: 258
Fat: 16g
Carbohydrate: 24g
Protein: 7g

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