This creamy curried cauliflower soup is absolutely one of my favorites and so easy to make. It’s warm and comforting while providing a great burst of plant-based nutrition with cauliflower, yams, red peppers and garbanzo beans for a little protein.
The coconut milk kicks it up a notch and adds the creaminess. Enjoy this satisfying soup with a large bowl of salad greens or munch on it as a snack when you get that afternoon urge. This soup is easily made in the slow cooker, too. Note: If using a slow cooker, set on high for 4 hours or low for 8.
Try one of these curry-inspired recipes:
- Roasted Curried Cauliflower with Peas
- Curried Chickpea Rice Salad
- Lightly Curried Vegetable Wraps
- Chickpea Flour Omelet with Curried Greens
- Curried Coconut Lentil Yam Soup
I'd love to hear your feedback in the comments below for this Creamy Curried Cauliflower Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
Servings | people |
- 1/2 lb potatoes peeled and cut into 1 1/2″ pieces
- 1/2 lb yams peeled and cut into 1 1/2″ pieces
- 1 large head of cauliflower cut into about 1 1/2″ pieces
- 1 1/2 cups sliced carrots (3 medium)
- 3/4 cup red bell pepper coarsely chopped, (1 medium)
- 1/2 cup chopped onion
- 1 15 oz. can garbanzo beans rinsed and drained
- 3 tsp curry powder
- 2 tsp fresh ginger, grated
- 1/2 tsp sea salt
- 1/8 tsp crushed red pepper
- 4 cups low sodium vegetable broth Trader
- 1 14 oz can light canned coconut milk Trader Joe's brand
- OR 1 tsp coconut extract with 1 1/2 cups non-dairy milk
Ingredients
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- Combine potatoes, cauliflower, carrots, sweet pepper, onion, and beans in a large pot over medium heat.
- Sprinkle curry powder, ginger, crushed red pepper and salt over vegetables and beans. Pour broth over all.
- Bring to a boil, cover and cook on low-heat for about 45 minutes or until vegetables are tender.
- Stir in coconut milk and heat through. Note: If using a slow cooker, set on high for 4 hours or low for 8.
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