Curried Broccoli Cauliflower Soup

This Curried Cauliflower and Broccoli Soup with coconut milk is completely dairy-free. Made with vegetables and spices for a delicious, flavorful soup! Gluten-free and vegan.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 431kcal

Author Tessa

Equipment

Ingredients

2 tablespoons olive oil
1 onion chopped
2 carrots sliced
3 cloves garlic minced
2 tablespoons arrowroot starch or cornstarch
1 tablespoon curry powder
¼-1/2 teaspoon red chili flakes (depending on heat preference)
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
1 tablespoon nutritional yeast
1 teaspoon salt more to taste
1 head cauliflower broken into florets
½ head broccoli broken into florets
2 ½ cups vegetable broth
1 ¾ cups (1-13.5 oz can) full fat coconut milk
2 tablespoons fresh lime juice

Optional Mix-In's

dairy-free sour cream
dairy-free plain yogurt

Instructions

In a Dutch oven or large saucepan, warm olive oil over medium heat. Add chopped onions and carrots. Heat until onions and carrots have softened, stirring occasionally.
Add garlic and let cook for about 1 minute. Stir in arrowroot starch until dissolved. Add curry powder, red chili flakes, cumin, coriander, nutritional yeast, and salt and pepper. Add cauliflower, broccoli, vegetable broth, and coconut milk. Stir to combine.
Cover and allow soup to simmer for about 15 minutes until soup slightly thickens and cauliflower and broccoli become tender. Add lime juice juice and stir.
Once vegetables are tender, use an immersion blender to puree part of the soup. This will add creaminess while still leaving whole vegetables.
Alternatively, you can carefully transfer 1-2 cups of soup to a blender to puree and return to saucepan. Only fill your blender halfway as hot liquids can easily splatter.
Serve curried cauliflower and broccoli soup warm. Top with sour cream or yogurt if desired (dairy-free if needed).

Notes

To Store: Soup can be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: Store in a freezer-safe airtight container for up to 3 months. Allow soup to thaw in the refrigerator overnight before reheating.
To Reheat: To rewarm, place soup in a Dutch oven or saucepan and heat on medium-low, stirring occasionally until warmed all the way through. You can also reheat leftovers in the microwave in a microwave-safe container.

Nutrition