Creamy Curried Cauliflower Soup

Nothing says weekend like a bowl of made-from-scratch soup paired with a freshly baked baguette. After a busy Saturday morning rushing to the kids’ swimming and athletic classes I was in the mood for a simple, soul-warming kind of lunch (especially as we near the end of a straight week of rain here in Vancouver, sigh). I admit I’m also a bit obsessed with curry these days…

In the spirit of craving a soul-warming soup with an Indian-inspired twist, I decided to create this Creamy Curried Cauliflower Soup. Sautéed onions, leek and ginger along with a blend of curry paste, coconut milk and lime juice are added to gently cooked cauliflower and potatoes to create a rich, creamy soup with a delicate balance of curry flavour. Ready in just under 20 minutes, this soup is going to be one of my go-to recipes on a weeknight when we’re craving comfort food without a lot of preparation time.

We’d love to know how this recipe turns out for you so please share your comments if you give this a try!

If you’re looking for a main dish to complement this soup, why not try our Vegan Shepherd’s Pie.


  • Leek, coarsely chopped (80g)
  • 1 medium (sweet) onion, halved (85g)
  • Pinch of Himalayan pink salt
  • Fresh ginger, peeled (5g) (You could also try using ground ginger if fresh is not available)
  • Olive oil (20g)
  • 1 tsp curry paste (Patak’s Mild Curry Paste was used in our test kitchen)
  • 1 head of cauliflower, chopped into florets (600g)
  • Handful of nugget potatoes, quartered (200g)
  • Water (1000g)
  • 1 Tbsp vegetable bouillon powder
  • 1 tsp curry powder
  • 1/2 cup coconut milk
  • 1 tsp curry paste (Patak’s Mild Curry Paste was used in our test kitchen)
  • 2 tsp lime juice
  • Pinch of Himalayan pink salt


  • 1/Place onion and leek in your Thermomix mixing bowl, along with a pinch of salt. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the TM mixing bowl.
  • 2/Add piece of ginger to TM bowl. Chop 5 sec/Speed 8. Scrape down the sides of the bowl once again.
  • 3/Add olive oil and curry paste. Sauté 3 mins/120C/Speed 1. Once again scrape down the sides of the TM mixing bowl.
  • 4/Add chopped cauliflower and nugget potatoes to TM bowl. Then add water, vegetable bouillon powder and curry powder. Cook 15 mins/100C/Speed 1 (Reverse blade).  The cauliflower and potatoes should now be soft and gently cooked (vs being tender crisp).
  • 5/Purée the soup mixture: Blend 30 sec/Speed 5.
  • 6/Add coconut milk, curry paste, lime juice and pinch of salt to TM bowl. Blend 1 min/Speed 5. Taste and adjust seasoning as desired. Serve hot!

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

Product Recommendations 

*HarvestSun Organic Bouillon Powder
*Patak Mild Curry Paste





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