Anti Inflammatory Spicy Coconut Cauliflower Curry Soup
This deeply golden, velvety soup is the kind of bowl that warms you from the inside out — rich with full-fat coconut milk, layered with red curry paste, and brightened at the finish with a squeeze of fresh lime. Roasting the cauliflower at high heat before it ever hits the pot is the move that sets this recipe apart, coaxing out caramelized edges and a nutty depth that a simple simmer could never achieve. Turmeric, ginger, and cumin aren't just here for flavor — they're some of the most well-studied ingredients in the anti-inflammatory kitchen, and this recipe leans into all three without feeling like a wellness lecture. The cayenne adds just enough heat to make things interesting, while the coconut milk rounds everything out into something genuinely luxurious. Blending the soup until smooth and thick, then topping each bowl with those reserved roasted florets, gives you both a silky texture and satisfying bite in every spoonful. It serves four and comes together with straightforward pantry staples, making it just as practical on a weeknight as it is impressive for company.
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
For the soup
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a sheet pan, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/2 tsp salt. Toss to coat and arrange in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
- 2
While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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