This curried cauliflower soup recipe is deliciously spiced with ginger, garlic, and curry powder. It’s rich and creamy, but completely plant-based!

curried cauliflower soup

Why I Love This Soup

I was fighting a cold a few weeks ago and I made this soup on repeat! It’s super simple to make and I like that it’s completely plant-based. Curry powder, with its blend of spices like turmeric, cumin, and coriander may offer some health benefits such as anti-inflammatory and antioxidant properties, supporting heart health and digestive functions. Fresh ginger can help with digestion and it has anti-inflammatory and immune-boosting properties. Both ingredients contribute to a nutritious diet, which is why I love adding them to this soup!

Ingredients & Substitutions

  • Olive oil- Serves as the cooking fat to sauté the onion, adding flavor and richness to the soup. You could substitute with another neutral oil or you could make this recipe oil-free by cooking the onion in a little bit of vegetable broth instead.
  • Onion- Provides a savory base for the soup, contributing to its overall flavor. You could substitute with a shallot for a more mild flavor.
  • Ginger- Freshly grated ginger adds a warm, aromatic flavor and offers potential health benefits, including anti-inflammatory properties.
  • Curry powder- Adds a blend of spices, enhancing the soup with depth and warmth. This is essential to a flavorful soup so be sure you’re using a fresh, high-quality curry powder.
  • Vegetable broth– Forms the liquid base of the soup, infusing it with savory and aromatic flavors. I like Edward & Son’s “not chicken” broth as well as the Better than Boullion vegetable broth base.
  • Cauliflower– This provides a hearty texture to the soup. I used fresh cauliflower, but you can use frozen cauliflower florets.
  • Cashews- Blended cashews add creaminess to the soup, contributing to its rich and velvety consistency. You can substitute the cashews with heavy cream or coconut milk.
  • Lemon juice- Brightens the flavors and adds a hint of acidity to balance the richness of the soup.

How to Make Curried Cauliflower Soup

How to Make Homemade Croutons

If you want to make your own croutons to use as a soup topping, try my homemade whole wheat croutons! If you need a gluten-free option, try these tasty polenta croutons. No time to bake? You can use store-bought croutons! Looking for a high-fiber option? Try using these roasted chickpeas instead!

Storing Leftover Curried Cauliflower Soup

Allow the curried cauliflower soup to cool to room temperature, then transfer it to an airtight container. Refrigerate promptly and store in the fridge for up to 3-4 days. I do not recommend freezing this soup as the cashew cream may separate.

How to Reheat Leftover Soup

When ready to enjoy the leftover soup, reheat on the stovetop over medium heat or in the microwave at one-minute intervals, stirring to ensure even heating. Once the soup is warm, add any seasonings as needed, top with croutons or other toppings, and enjoy!

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Curried Cauliflower Soup

Curried Cauliflower Soup

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop and Blender
  • Cuisine: American
  • Diet: Vegan


This curried cauliflower soup recipe is deliciously spiced with ginger, garlic, and curry powder. It’s rich and creamy, but completely plant-based!


Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 1/2 tablespoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 1/2 cups vegetable broth
  • 1 head cauliflower, chopped into 1” pieces (2 pounds)
  • 1/2 cup cashew cream or heavy cream
  • 1 tablespoon lemon juice
  • Salt to taste
  • Optional toppings: thinly sliced scallions (green parts only), croutons, black pepper


  1. Heat the olive oil in a large pot over medium heat for 30 seconds.
  2. Add the onion and cook, stirring frequently, until onion is softened, about 5-7 minutes.
  3. Add the ginger, garlic, and curry powder and cook until fragrant, about 30 seconds.
  4. Add the chopped cauliflower and broth and bring to a boil.
  5. Reduce heat to medium-low and simmer gently for 15 minutes.
  6. While the soup is simmering, blend ½ cup of soaked cashews with ½ cup of water until completely smooth.
  7. Working in batches, add the soup to the blender with the cashew cream and blend the soup until smooth, about 45 seconds.
  8. Return puréed soup to the pot and stir in the lemon juice. Warm over low heat to reheat, if necessary.

  9. Divide into bowls and top with scallions and croutons.

Keywords: Curried Cauliflower Soup