Cream of curried cauliflower soup

Cream of curried cauliflower soup

Yield: 4

If you’re looking to make this simple soup vegan, simply swap the tin of evaporated milk for a tin of coconut milk, and the butter for coconut (or olive) oil. You can also beef up this soup by adding all sorts of hearty vegetables—think carrots and cabbage rather than bell peppers or zucchini. Any vegetable that can stand up to a bit of vigorous simmering will do well in this soup.


  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, finely chopped
  • 2 tablespoons yellow curry powder
  • 2 teaspoons ground cumin
  • Pinch red pepper flakes
  • 1 head cauliflower, chopped
  • 4 cups water
  • 1 354ml can fat-free condensed milk
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Hot sauce, to garnish
  • Sliced scallions, to garnish


  1. Melt butter over medium-high heat. Once melted, add onion, ginger and garlic. Cook until soft. Add curry powder, ground cumin, and red pepper flakes. Stir until evenly incorporated and spices begin to toast—about 4 minutes. Add cauliflower and water. Bring to a simmer. Cover and cook for 15 minutes, then remove lid and cook until until liquid has reduced by half—about 20 minutes.
  2. Once liquid has reduced, add condensed milk, sugar, and lemon juice. Simmer for another 5 minutes. Season to taste with salt and pepper.