Turmeric Cauliflower Chowder

This Turmeric Cauliflower Chowder recipe is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and coconut milk.  It’s quick and easy coconut curry cauliflower soup to make that your whole family will love! 

This curry coconut cauliflower soup is loaded with cauliflower, celery, carrots, onions, garlic and ginger.  We use coconut milk to thicken this soup with rather than cream. My family loves everything about this rich and hearty soup!

This Turmeric Cauliflower Chowder starts out with a simple mirepoix (which is a mix of roughly chopped onions, carrots, and celery) sauteed in olive oil and a little added minced garlic.   It’s a delicious flavor base for many of my soup recipes.

Coconut Curry Cauliflower Soup Recipe Ingredients

• Oil. We use a good quality extra-virgin olive oil to toss the cauliflower, onion and garlic in before roasting.
• Cauliflower. We us 1 large head organic cauliflower, chopped.
• Aromatics.  We use onion and garlic for this soup, which makes it so flavorful!
• Ginger. Adding fresh ginger to this soup gives it an amazing flavor!
• Vegetables. We toss in carrots and celery to the mix.
• Chicken Broth. Use a low-sodium or sodium-free chicken broth and so you can control the amount of sodium you add.
• Seasoning. This soup is seasoned with curry paste, cumin, coriander, turmeric, salt and pepper.
• Coconut Milk. Adding full fat coconut milk to this soup adds a lot of flavor and gives it a rich silky texture.
• Garnish. Garnish with chopped cilantro or parsley leaves.

Find printable recipe with the measurements below.

How To Make Curried Cauliflower Soup

This recipe for cauliflower chowder soup comes together in about 40 minutes start-to-finish.  If you want this to be a creamy cauliflower soup, then puree all of the soup rather than leaving chunks of vegetables.

1. Heat the oil in your soup pot. or Dutch oven.
2. Add chopped onion, carrot and celery.  Sauté until slightly tender.
3. Stir in the garlic and ginger and sauté for another minute or two, then add the cauliflower and heat through.
4. Stir in the turmeric and cumin.
5. Add the vegetable broth and bring to a boil, then lower heat to a simmer.
6. Place lid on the soup and let simmer for about 20 minutes.
7. Blend. Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery). You can also blend small portions of the soup in a blender.
8. Add Coconut Milk. Stir in the coconut milk and cook another 3-5 minutes until heated through.
9. Garnish with cilantro, parsley or celery leaves.

This Turmeric Cauliflower Chowder starts out with a simple mirepoix (which is a mix of roughly chopped onions, carrots, and celery) sauteed in olive oil and a little added minced garlic.   It’s a delicious flavor base for many of my soup recipes.

More Soup Recipes

• Chicken Tortilla Soup
• Italian Lentil Soup
• Sausage Lentil Soup
• Mexican Lentil Vegetable Soup
• French Potage
• Vegetarian Tuscan White Bean Soup
• Creamy Cauliflower White Bean Sou

Originally published 2/2017 

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Yield: 4 servings

Turmeric Cauliflower Chowder

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

This Turmeric Cauliflower Chowder recipe is loaded with cauliflower, carrots, celery, onion, ginger, turmeric, garlic, cumin and coconut milk.  It's quick and easy coconut curry cauliflower soup to make that your whole family will love! 

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 large celery sticks, chopped
• 1 large head cauliflower,  cut into 1-inch florets
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, peeled and finely minced (or grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4  cups low-sodium vegetable broth or chicken broth, add more if needed
• 1/2 cup full-fat coconut milk
• salt and freshly ground black pepper to taste
• garnish with chopped cilantro, parsley or celery leaves

Instructions

1. Heat the oil in your soup pot. or Dutch oven.
2. Add the chopped onion, carrot and celery and sauté until slightly tender.
3. Add the garlic and ginger and sauté for another minute or two.
4. Add the cauliflower and heat through.
5. Stir in the turmeric and cumin.
6. Add the vegetable broth and bring to a boil, then lower heat to a simmer.
7. Place lid on the soup and let simmer for about 20 minutes.
8. Remove from heat.
9. Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery).
10. Pour in the coconut milk and reheat soup.
11. Garnish with cilantro, parsley or celery leaves.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 532mgCarbohydrates: 20gFiber: 7gSugar: 9gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.