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Bowl of golden coconut cauliflower soup topped with cilantro and toasted coconut flakes on a linen-draped wooden board

Silky Golden Coconut Cauliflower Soup with Ginger

A one-pot vegan soup where cauliflower simmers in coconut milk, turmeric, and ginger, then blends into a smooth, golden bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian-Inspired
Calories: 129
Ingredients Method Notes

Ingredients
  

  • 1 cauliflower medium head (about 700 g / 1.5 lb); cut into florets
  • 2 tbsp coconut oil or olive oil
  • 1 yellow onion medium (about 150 g); diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 can full-fat coconut milk (400 ml)
  • 3 cups vegetable broth (720 ml); low-sodium preferred
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper
  • 1 lime juiced
  • 2 tbsp fresh cilantro chopped; for topping
  • 2 tbsp toasted coconut flakes for topping, optional
  • 1/4 tsp chili flakes for topping, optional

Method
 

Sauté and Simmer
  1. Heat the coconut oil in a 4-quart / 3.8 L Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until soft and translucent.
  2. Add the garlic and ginger. Cook for 1 minute, stirring, until fragrant.
  3. Stir in the turmeric, curry powder, and cumin. Toast for 30 seconds, stirring, until the spices smell warm and coat the onion evenly.
  4. Add the cauliflower florets and stir to coat them in the spiced onion mixture.
  5. Pour in the coconut milk and vegetable broth. Bring to a simmer, cover, and cook for 18 to 20 minutes, until a knife slides into the cauliflower with no resistance.
Blend and Serve
  1. Remove the pot from the heat. Blend with an immersion blender until smooth, or work in batches in a stand blender with the lid vented. If the cauliflower wasn't fully tender, the soup will stay slightly grainy no matter how long you blend, so check it first.
  2. Stir in the salt, black pepper, and lime juice. Taste and add more salt if the soup tastes flat.
  3. Ladle into bowls and top with chopped cilantro, toasted coconut flakes, and a pinch of chili flakes.

Notes

  • Cook the cauliflower until a knife slides in with no resistance, about 18 to 20 minutes.
  • Use full-fat coconut milk for body, light coconut milk gives a thinner result.
  • Blend in batches if using a stand blender and vent the lid.
  • Add lime juice after blending so the flavor stays bright, not flat.