A creamy keto curried cauliflower soup is an easy bowl of comfort food. This cauliflower soup is vegan, paleo, dairy free and gluten free too.
This keto cauliflower soup with coconut milk is ready in under 30 minutes and full of warming spices Serve a bowl of this soup with our nut free bread rolls for a filling meal.
How to make curried cauliflower soup
The great thing about soups is that they are an easy recipe to make. It's as simple as sauteing onions, garlic and fresh ginger. Add the cauliflower and spices with vegetable stock and coconut milk. Cook, blend, serve and slurp!
To make this keto dairy free soup creamy, tinned coconut milk is used for a velvet smooth texture.
Curried Cauliflower Soup Ingredients
- Cauliflower
- Onions
- Garlic
- Ginger
- Spices - curry powder, cumin and turmeric
- Vegetable stock
- Coconut milk - tinned and full fat.
What curry powder should I use?
Curry powder is a mix of different spices and can vary in heat with brands. Here in the Caribbean, our curry powder is full of warm spices and yellow in colour.
Although store bought curry powder is convenient try making your own with a mixture of coriander, turmeric, chili and cumin. Other spices such as fenugreek, ginger, fennel and caraway can be added.
Recipe Tips
Make sure that the cauliflower is cooked until soft so that the soup will blend smoothly.
Frozen cauliflower florets could be used for a quick and easy soup.
This soup freezes well. Store the soup in a sealable container or in ziplocked bags. It should freeze for 3 months.
More low carb soup recipes
If you enjoy a bowl of soup, try these other recipes.
Roasted Red Pepper Tomato Soup
Serve with a side our vegan keto bread rolls. They are so soft and perfect for dipping into a bowl of soup!
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Cauliflower Curry Soup
Ingredients
- 1 cauliflower
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger fresh, grated
- 2 teaspoons cumin powder
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- 2 cups vegetable stock
- 13.5 oz coconut milk tinned
- 2 tablespoons olive oil
Instructions
- In a large saucepan, heat the olive oil on a medium heat. Add the onion and garlic and saute for 2 minutes until soft.
- Add the grated ginger, turmeric, cumin and curry powder. Cook for a further 2 minutes.
- Remove the leaves from the cauliflower and chop into florets. Add the florets to the saucepan and cover with the spices.
- Add the stock and coconut milk. Cover and bring to the boil. Simmer for 15-20 minutes until the cauliflower is tender.
- Blend with a hand held blender until smooth.
- Serve and enjoy!
Notes
YOUR OWN NOTES
Nutrition
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