This delicious Roasted Thai Curry Cauliflower Soup with Coconut Milk is velvety and creamy with warm Thai curry flavours. This vegan soup is perfect as a starter or light main.

Roasted Thai Curry Cauliflower Soup with Coconut Milk served in two bowls. - 1

My go-to winter recipe is pretty much always soup . Soup has the ability to transform basic vegetables into a warming delicious meal. Even better when served alongside some crusty bread!

My Thai cauliflower soup is made with fresh cauliflower, Thai curry paste and coconut milk. It’s perfectly spiced thanks to the curry paste and roasting the cauliflower brings out a delicious sweetness in the vegetable.

With just a little bit of prep, this cauliflower soup with coconut milk is a great way to eat healthily. Why not roast the veggies ahead of time and store them in the refrigerator for a few days. Then, you’ll need only 10 minutes to prepare a soup on busy days. You could also use my air fryer cauliflower recipe instead of oven roasted.

For variation, try my Cauliflower, Parsnip and Walnut Soup.

Roasted Thai Curry Cauliflower Soup with Coconut Milk - 2

Ingredients & Variations

  • Cauliflower – You will need fresh cauliflower that is creamy white for the soup. Frozen cauliflower won’t work for this recipe.
  • Thai curry paste – Thai red curry paste that is homemade or shop bought works well. Adjust the amount based on your spice tolerance.
  • Coconut milk – homemade or tinned.
  • Onion, garlic and carrots – a must for this recipe as they create the base and add a perfect amount of sweetness.
  • Turmeric – optional but adds some colour to the soup.
  • Vegetable stock – to enhances the flavour of the soup.
  • Lime juice and freshly chopped coriander. Lemon juice also works.
thai curry cauliflower soup with coconut milk garnished with fresh chopped coriander. - 3

Serving Suggestion

Cauliflower soup is best enjoyed with crusty bread. You can make Instant Pot bread or Air fryer bread .

Tiger rolls are probably my favourite side for soups but focaccia pizza really works well too.

To skip or reduce the carbs, serve soup with more roasted vegetables, or even air fryer breaded mushrooms or air fryer zucchini fries .

Storage

Leftover soup tastes great the next day too as the flavours have had even more time to meld.

Store in an airtight container and place in the fridge once it has reached room temperature. Soup should stay fresh for up to 3 days.

Soup is a freezer-friendly meal. You can freeze in containers or freezer friendly bags. Allow to thaw and reheat thoroughly prior to serving.

two bowls of yellow coloured soup placed on the table next to bread basket. - 4

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Roasted Thai Curry Cauliflower Soup with Coconut Milk served in two bowls. - 5

Roasted Thai Curry Cauliflower Soup with Coconut Milk

Equipment

  • 1 oven or Air fryer
  • 1 pan
  • 1 Blender

Ingredients

  • 4 cup cauliflower florets
  • 3 tablespoon thai red curry paste
  • 1 cup carrots diced
  • 3 tablespoon olive oil
  • 1 cup onion roughly chopped
  • 4-5 cloves garlic
  • 1 tablespoon ginger chopped or pureed
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 2 cup vegetable stock
  • 1 tablespoon lime juice
  • 2-3 tablespoon coriander/cilantro freshly chopped
  • ¼ teaspoon chilli flakes optional

Instructions

  • Preheat the oven to gas mark 6-7.
  • Place cauliflower florets on a baking tray, drizzle some olive oil and sea salt.
  • Roast for 25-30 minutes or until lightly browned and soft.
  • Heat oil in a pan, add onion garlic and saute for few minutes.
  • Add chopped carrots and ginger, cook for 2-3 minutes.
  • Add Thai curry paste and turmeric powder, further cook for a minute or so.
  • Now add roasted cauliflower and mix well.
  • Then add vegetable stock and bring the soup to a boil for 2-3 minutes.
  • Place the mixture into a blender and blend until you have smooth soup.
  • Pour the soup back into the saucepan, add coconut milk and bring the soup to a boil.
  • Check the seasoning and add lime juice.
  • Serve hot in a serving bowl.
  • Garnish with freshly chopped coriander and red chilli flakes if using.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2018.

Roasted Thai Curry Cauliflower Soup with Coconut Milk served in two bowls. - 6

Roasted Thai Curry Cauliflower Soup with Coconut Milk

Equipment

  • 1 oven or Air fryer
  • 1 pan
  • 1 Blender

Ingredients

  • 4 cup cauliflower florets
  • 3 tablespoon thai red curry paste
  • 1 cup carrots diced
  • 3 tablespoon olive oil
  • 1 cup onion roughly chopped
  • 4-5 cloves garlic
  • 1 tablespoon ginger chopped or pureed
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 2 cup vegetable stock
  • 1 tablespoon lime juice
  • 2-3 tablespoon coriander/cilantro freshly chopped
  • ¼ teaspoon chilli flakes optional

Instructions

  • Preheat the oven to gas mark 6-7.
  • Place cauliflower florets on a baking tray, drizzle some olive oil and sea salt.
  • Roast for 25-30 minutes or until lightly browned and soft.
  • Heat oil in a pan, add onion garlic and saute for few minutes.
  • Add chopped carrots and ginger, cook for 2-3 minutes.
  • Add Thai curry paste and turmeric powder, further cook for a minute or so.
  • Now add roasted cauliflower and mix well.
  • Then add vegetable stock and bring the soup to a boil for 2-3 minutes.
  • Place the mixture into a blender and blend until you have smooth soup.
  • Pour the soup back into the saucepan, add coconut milk and bring the soup to a boil.
  • Check the seasoning and add lime juice.
  • Serve hot in a serving bowl.
  • Garnish with freshly chopped coriander and red chilli flakes if using.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This warm Beetroot, Radish and Carrot Salad is so easy to prepare. Crunchy veggies are tossed in a simple Indian tadka.

Beetroot, Radish and Carrot Salad served in a small bowl. - 7

For a version without beetroot, try this refreshing Carrot and Radish Salad .

You’d be surprised how much flavour a simple salad can have! My salad, made with beetroot, carrots, and radish, gets a burst of life from a simple Indian tempering and a squeeze of lemon juice. When these ingredients come together, the combination works so beautifully!

The salad has bursts of flavour but still do not overpower the dish that they are served with.

Ingredients notes

Be sure to check out the full recipe in the recipe card below

  • Beetroot – you need raw beetroot that is peeled and cut into batons
  • Carrots – peeled and cut into batons
  • Daikon radish – peeled and cut into batons
  • Green chillies – slit in half or quartered
  • Oil
  • Mustard seeds
  • Methi seeds (fenugreek seeds)
  • Lemon juice
  • Coriander – finely chopped or torn

Optional addition, roasted sunflower and pumpkin seeds to add nutrition and crunch.

Optionally dress the salad with this tangy Indian Salad Dressing .

raw root vegetable batons and green chillies in a bowl. - 8

Handy tip

There are a couple of ways you can prep your veggies.

  1. Cut the veggies into batons using a sharp knife
  2. Grate the veggies using the large holes of the box grater
  3. Use a food processor with a grating attachment
  4. Use a julienne peeler

Serving

You can serve this salad alongside Indian meals as an alternative to Gujarati sambharo or Kachumber salad .

It’s also great as a side for BBQs, sandwiches, on top of creamy dips, chaat masala hummus or soups or pasta.

Storage

This salad stores well if kept in the fridge for up to 3 days. I do not recommend freezing as the vegetables will loose their texture upon thawing.

warm beetroot and carrot salad served in a bowl with a spoon. - 9

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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beetroot and daikon radish battons in a bowl with green chillies. - 10

Beetroot, Radish and Carrot Salad

Equipment

  • Knife
  • Kadai or Pan

Ingredients

  • ½ cup beetroot washed, peeled and cut
  • ½ cup carrots washed, peeled and cut
  • ½ cup daikon radish washed, peeled and cut
  • 2 small green chillies slit
  • 2 teaspoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon methi seeds fenugreek seeds
  • ⅛ teaspoon hing asafoetida
  • ½ teaspoon lemon juice
  • 1 tablespoon coriander
  • salt

Instructions

  • Heat oil in wok or kadai.
  • Add mustard seeds, when they splutter add hing and methi seeds.
  • Keep heat on HIGH, add green chillies, cut beetroot, carrot and radish.
  • Keep mixing and add salt.
  • Stir fry mixture for one minute.
  • Turn off the heat, add lemon juice and mix.
  • Garnish with fresh coriander.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2014.