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Velvety Coconut Turmeric Cauliflower Soup

Velvety Coconut Turmeric Cauliflower Soup

A silky, golden soup combining roasted cauliflower, turmeric, ginger, and creamy coconut milk. This vegan recipe features warming spices, a lush texture, and bright finish—comforting yet light, perfect for chilly evenings or a luxurious treat.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large head cauliflower, cut into florets (about 6 cups)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth (low sodium)
  • 1 can (14‑15 oz) full‑fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • Juice of ½ lemon
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  • Preheat oven to 425°F (220°C). Toss cauliflower florets with half the oil, a pinch of salt and pepper. Spread on a baking sheet and roast until golden and tender at edges, about 25 minutes.
  • While cauliflower roasts, heat remaining oil in a large pot over medium heat. Add onion; sauté until softened, about 3‑4 minutes. Add garlic and ginger; stir and cook until fragrant, about 1 minute.
  • Add ground turmeric; stir for another 30 seconds to bloom the spice.
  • Once cauliflower is roasted, add it to the pot along with vegetable broth. Bring to a gentle simmer; cook 5‑7 minutes so flavors meld.
  • Use an immersion blender (or carefully blend in batches) until the soup is smooth and creamy.
  • Stir in coconut milk; warm gently. Do not boil once coconut milk is added to avoid separation.
  • Remove from heat; stir in lemon juice. Taste and adjust salt and pepper.
  • Serve in bowls with chopped cilantro or parsley garnish, and an optional drizzle of coconut milk for presentation.

Notes

  • Roasting cauliflower adds deeper, caramelized flavor—skip if you’re super pressed for time, but roasting improves richness.
  • For extra thickness, reserve some roasted cauliflower pieces before blending fully and stir them in at end.
  • If coconut milk isn’t preferred, a nut‑cream (soaked cashews blended) or plant milk with a thick vegetable purée could substitute.
  • Keeps well in fridge for 4‑5 days; freezes okay but add fresh herbs after thawing for best flavor.
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop Purée
  • Cuisine: Vegan Comfort
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (≈ 1¼ cups)
  • Calories: 280
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 14g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: vegan creamy soup, turmeric cauliflower soup, dairy‑free comfort, plant‑based creamy bowl, healthy vegan dinner, golden soup recipe, cold weather vegan soup