I adore this creamy and aromatic cauliflower soup. Roasting the cauliflower brings out a caramelized depth that blends beautifully with the richness of coconut milk and the warmth of turmeric and ginger. Thai chili paste adds a gentle heat, and the squeeze of lime at the end brightens it up perfectly. It’s smooth, comforting, and full of bold flavor, yet still light enough for any season.

Why You’ll Love This Recipe

I love how this soup transforms simple ingredients into something special. The roasted cauliflower adds a nuttiness that you can’t get from boiling. The coconut milk makes it velvety without needing cream. Plus, the turmeric and chili paste give it a beautiful golden color and an exotic edge. It’s naturally gluten-free, and I can easily make it vegan by swapping the broth. It’s the kind of soup that feels indulgent but is secretly healthy and nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2½ to 3 pounds of cauliflower (about 2 small heads), cut into medium florets

• 3 tablespoons extra virgin olive oil

• ¾ teaspoon ground turmeric, divided

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 teaspoons Thai roasted red chili paste

• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

• 1 (15-ounce) can full-fat coconut milk

• 1 tablespoon fresh ginger, peeled and grated

• Juice of ½ lime (plus more to taste)

• Small handful of fresh cilantro leaves, finely chopped (for garnish)

Directions

1. Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.

2. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon ground turmeric, kosher salt, and freshly ground black pepper until well coated.

3. Spread the cauliflower evenly on the baking sheet and roast for 20 to 25 minutes, flipping once halfway through, until tender and golden brown. Set aside a few florets for garnish if desired.

4. In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, remaining ¼ teaspoon turmeric, and a pinch of salt. Cook for 3 to 4 minutes until softened.

5. Stir in the garlic, carrots, and celery, and sauté for about 10 to 12 minutes until the vegetables are softened and lightly caramelized.

6. Add the Thai roasted red chili paste and stir until all the vegetables are coated with the paste.

7. Pour in about ¾ cup of the broth to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce slightly for 1 to 2 minutes.

8. Add the rest of the broth, roasted cauliflower (reserving some if using for garnish), and grated ginger. Bring to a boil, then reduce the heat and simmer uncovered for 10 to 15 minutes, until all the vegetables are very soft.

9. Turn off the heat. Carefully transfer the soup in batches to a high-powered blender and puree until smooth and creamy. If the soup is too thick, add a splash of extra broth to adjust the consistency.

10. Return the blended soup to the pot over low heat. Stir in the full can of coconut milk and whisk gently until fully combined.

11. Add the lime juice and taste for seasoning. Add more salt, pepper, or lime juice as needed.

12. Serve hot, garnished with fresh cilantro and the reserved roasted cauliflower florets for added texture.

Servings And Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• I use vegetable broth instead of chicken broth when I want a fully vegan version.

• For less heat, I reduce the amount of Thai chili paste or leave it out entirely.

• Sometimes I roast the carrots and celery with the cauliflower to deepen their flavor.

• When I want a heartier version, I blend in a cup of cooked white beans to increase the protein.

• I swap lime juice with lemon juice for a sharper citrus profile.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently over medium-low heat on the stovetop, stirring often to maintain the smooth consistency. If it thickens too much, I add a splash of water or broth. It also freezes beautifully—I portion it into freezer-safe containers and keep it frozen for up to 3 months. I thaw it in the fridge overnight and reheat as usual.

FAQs

How do I blend the soup without a high-powered blender?

I use an immersion blender directly in the pot when I don’t want to transfer hot liquid. I just blend slowly and carefully to avoid splashes. The texture might not be as silky, but it still turns out great.

Can I use light coconut milk instead of full-fat?

Yes, I sometimes use light coconut milk when I want to cut down on richness. The soup will be slightly less creamy but still very flavorful.

What if I don’t like spicy food?

I reduce or skip the Thai chili paste when I want a milder soup. The turmeric, ginger, and lime still give it plenty of flavor without the heat.

Can I make this soup ahead of time?

Absolutely. I often roast the cauliflower and chop the vegetables the day before. Then when I’m ready, I cook everything together and blend. It also tastes even better the next day.

Why does the soup taste bland sometimes?

If the soup tastes flat, I usually add a bit more salt, another squeeze of lime juice, or a pinch more ginger. Those small touches make a big difference in bringing out the flavor.

Conclusion

This roasted cauliflower soup has become one of my go-to comfort meals. The combination of roasted vegetables, creamy coconut milk, and warm spices makes every bowl satisfying and nourishing. I love how easy it is to adapt and how well it stores for busy weeks. It’s the kind of dish I come back to again and again for both its flavor and simplicity.