This vegan Curry Cauliflower soup is so smooth, creamy, and flavorful!
It is also filling, low calorie, and vegan. Win-win-win-win.
Here in the northwest we are having our typical June weather full of days with the dreaded June Gloom. These are days when the clouds just hang there. It doesn’t rain, it’s not sunny, and somehow it is much more depressing and “gloomy” than if it were just out and out pouring buckets. It makes me just want to sleep in and be cuddly. So while it may feel silly to think of soup in summer, here in the pacific northwest there are many days it feels comforting still.
This soup is so creamy, you would never know it’s mostly cauliflower. It has a wonderful flavor kick, and the pumpkin seeds sprinkled on top add a nice crunch and texture complexity.
This recipe is very easy to make. Just sauté up the garlic and onions, boil the cauliflower, and blend all the ingredients!
For this recipe I used my fancy new Vitamix blender my husband gave me for my birthday last year. It is fantastic! If you are asking how could a blender be worth that much money, I asked the same thing. Trust me, it is. The Vitamix is super powerful, guaranteed for 5 years, and it makes things a great consistency and texture you are not able to achieve with a regular blender. Also you can get one that is refurbished for a lot less money and it is still just as good and comes with a warranty, that is what I would recommend. Of course if you have a regular blender, don’t let that deter you from making this recipe!
Nutrition Elements and Interesting Facts:
Cauliflower – a cruciferous vegetable full of fiber and micronutrients, great for digestion, and full of vitamin C (who knew?!)
Garlic & Onions – part of the “Allium” family, contain “organosulfur compounds” which have antioxidant properties that help protect against cancer and heart disease.
Coconut Oil & Coconut Milk – full of healthy fat that helps with brain function. Don’t be scared of the saturated fat in this case, it is still good for you!
Turmeric – one of the best anti-inflammatories there is! Also gives it that lovely deep yellow color.
Pumpkin Seeds – protein, fiber, healthy fat, yummy crunch!
*Note: be careful about leaving the soup in a plastic blender too long or leaving a spill on the counter. The turmeric will stain! Not immediately of course, but be sure not to leave it on porous surfaces too long (I learned this lesson the hard way).
Yields 4-6 Servings
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 large head of cauliflower
- 4 cups vegetable broth
- 1 small onion
- 4 cloves garlic
- 1 tbls coconut oil
- 1 tsp turmeric
- 1/4 tsp allspice
- 1 tsp ginger
- 1/2 tsp garam masala
- 2 tsp curry powder
- 1 tsp salt
- 1 tbls apple cider vinegar
- 1 cup canned coconut milk (only use solid white from the top)
- Pumpkin seeds for toppings/garnish
Instructions
- Cut the cauliflower into chunks. Bring to a boil in the vegetable broth, then reduce heat to simmer until fork tender.
- Sauté onions and garlic in coconut oil until golden brown and smell is released.
- Combine all ingredients in pot and mix. Pour into blender and blend until very smooth, slowly gaining speed. You may have to do more than one batch, do not fill the blender more than 3/4 full.
- Serve in bowls, sprinkle with cinnamon and pumpkin seeds.
- Serves 4-6
*There are affiliate links in this post. That means if you use that link to buy the suggested product I receive some small commission change. I ONLY recommend products I actually use and truly love!
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