Inspired by the flavors of India, this is a vegan curried cauliflower soup recipe with potatoes, green peas, carrots and coconut cream. One of the chief ingredients is madras curry powder, which is a personal favorite. If you love curries, I hope you’ll find this soup is warming, nourishing and has a tasty flavor to match.
This recipe makes 4 servings.
One note on store bought madras curry powder blends… they can vary quite a bit. As in, some are hotter than others. I used McCormick Gourmet Organic Hot Madras Curry Powder. Despite it’s name, I found it to be not hot at all. Therefore, I added some cayenne to this curried cauliflower soup recipe. If your blend is hotter, you may not need the cayenne.
And don’t miss out! There’s so many more UVK recipes to explore, like Vegan Cauliflower Leek Soup, Roasted Cauliflower with Lemon Tahini and Za’atar, Cauliflower and Olive Salad, Coconut Curry Carrot Soup or Chickpea Curry.
Please enjoy this delightful soup 💚
Curried Cauliflower Soup
1 cup chopped onion
1 Tbsp vegan butter
3 garlic cloves, finely chopped
1 Tbsp finely chopped peeled fresh ginger
½ cup chopped carrots (OR ~1 large carrot, chopped)
2 ½ tsp madras curry powder
½ tsp ground cumin
½ tsp fennel powder
¼ tsp cayenne (see notes above)
Black pepper, to taste
2 cups fake chicken broth (I used 1 cube of Edward & Sons Not-Chick’n Bouillon + 2 cups water)
2 cups peeled and cubed Russet potatoes (OR ~1 large Russet potato)
1 ½ cups cauliflower florets
2 bay leaves
13.5 ounce can of unsweetened coconut cream
1 cup frozen green peas
½ cup chopped fresh cilantro
1 Tbsp lemon juice
1 Tbsp nutritional yeast
½ tsp salt
1. First, you’ll sauté the aromatics for the curried cauliflower soup. Add the onion, vegan butter, and a dash of salt to a large soup pot. Sauté over medium heat for ~7 minutes or until the onion is golden.
2. Next, add the garlic, ginger, carrots, madras curry powder, cumin, fennel powder, cayenne, and black pepper to the pot. Stir around for a minute.
3. Add the broth, potatoes, cauliflower and bay leaves to the soup pot. Bring to a boil. Turn the heat down to low, cover with a lid, and simmer for 10 minutes.
4. Use the back of a spoon to smash some of the potatoes into the side of the pot. They should easily break apart. This will thicken the curried cauliflower soup a bit.
5. Stir the coconut cream, green peas, cilantro, lemon juice, nutritional yeast and salt into the curried cauliflower soup. Cover. Simmer over low heat for 3-5 minutes or until the peas are cooked through. Taste and adjust seasonings, if needed (more lemon or salt?). Serve.