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Curried Cauliflower Rice Soup: A Creamy Delight You’ll Love Recipe

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3.9 from 8 reviews

This Curried Cauliflower Rice Soup is a creamy, flavorful, and comforting meal made with cauliflower rice, aromatic spices, and coconut milk. It is an easy-to-make Indian-inspired soup that features a delightful blend of curry, cumin, turmeric, and a hint of heat from cayenne pepper, balanced with the sweetness of peas and the richness of coconut milk.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 medium head cauliflower, chopped into florets
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat the oil and sauté onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
  2. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add spices: Mix in the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Cook for another minute to toast the spices and release their aroma.
  4. Add cauliflower and broth: Add the chopped cauliflower florets to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, until the cauliflower is tender.
  5. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return to the pot.
  6. Add coconut milk and peas: Stir in the coconut milk and frozen peas. Continue to simmer for another 5 minutes to heat through and allow the flavors to meld.
  7. Season and serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro if desired. Serve warm.

Notes

  • You can adjust the heat by varying the amount of cayenne pepper or omitting it entirely.
  • For a thinner soup, add more vegetable broth as needed.
  • Use fresh peas instead of frozen for added sweetness if available.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Garnishing with a squeeze of lime juice adds a pleasant brightness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/curried-cauliflower-rice-soup-a-creamy-delight-youll-love-recipe/