Super cozy coconut curry soup recipe! This vegan curry soup with rice is loaded with cauliflower and butternut squash and topped with fresh lime and cilantro.
Hello, Rhubarbarians! I’m so excited to share this vegan coconut curry soup with you today.
This recipe marks the beginning of something new for Rhubarbarians. Ellyn Nguyen has come on board as our new recipe tester and developer! Ellyn has 2 young children of her own and is an amazing home cook. She’s got a lot of great family friendly recipes and I can’t wait to share them all with you.
It’s pretty obvious that I have curry loving friends, because Ellyn’s curry soup recipe is very similar to my friend Meghan’s vegan cauliflower curry with potatoes. What can I say? We are fans of curry powder!
Need more soup recipes?
Coconut curry cauliflower golden soup with kefir
Spiced lentil stew with sweet and sour cauliflower
Curried cauliflower rice and kale soup
Coconut curry caulifower soup
This curry soup with rice is a MUST MAKE for any curry lover. It’s warm, it’s got just the right amount of spice, it’s filling and hearty but not heavy. Best of all though….. Rhubarbaby absolutely loved it. We’ve been trying to get him to like vegetables and he ate up every single bite of the cauliflower and butternut squash. I thought he would skip around those and just go for the rice, but nope. He ate all the veggies first, then asked for more squash. ??
Pretty much anything with “coconut curry” in the title and I’m totally sold. So, I was glad to make this GIGANTIC batch of soup (12 servings, whoa). I thought we would have to freeze some, but we ate the whole friggin batch in just three days. THREE DAYS!
So, if you’re looking for a warm and cozy family friendly meal that will feed everyone for several days: this coconut curry soup has you covered!
Try our rich and flavorful Instant Pot vegetable barley soup!
How to make vegetable coconut curry soup
This soup is really quite easy, makes a TON of food, and takes less than an hour from start to finish. First, start cooking your rice and get all your veggies chopped.
Heat some oil in a soup pot and then start to sweat the onions and the squash. Add the other veggies and get those starting to soften. Then add the liquid and the spices and let everything simmer together until tender and delicious.
Squeeze in some lime juice and generously season with salt and pepper. Then serve over rice and top with fresh cilantro and whatever else your heart desires in a curry soup.
Notes about this curried cauliflower soup
- This curry soup recipe makes 12 servings. It’s a TON. You can adjust the servings in the recipe card to fit your needs.
- You can make the whole batch of soup and freeze half for later! However, the rice will not freeze well if already mixed into the soup. For best results, leave the rice out and cook some up when you are ready to eat the soup.
- This vegan curry soup recipe is easily converted to a PALEO or WHOLE30 diet. Just leave out the sugar and eat as a soup without the rice. It’s still just as good!
Have you tried our soft and fluffy butternut squash rolls?
Cauliflower coconut curry soup recipe
Super cozy coconut curry soup recipe! This vegan curry soup with rice is loaded with cauliflower and butternut squash and topped with fresh lime and cilantro.
- 1 1/2 cups dry basmati rice
- 3 cups water
- 2 Tbsp coconut oil
- 4 cups cubed butternut squash*
- 2 cups diced yellow onion**
- 4 medium garlic cloves, minced
- 5 cups chopped cauliflower***
- 8 cups vegetable stock
- 2 cans unsweetened coconut milk
- 3 Tbsp curry powder
- 4 Tbsp white sugar
- 1 whole lime
- Salt and pepper
- fresh cilantro, lime wedges, and jalapeno slices (optional) for serving
Cook the rice in the water according to package directions and set aside.
Meanwhile, Heat the coconut oil in a large soup pot over medium high heat. Add the squash and onions and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and cauliflower and saute, stirring occasionally, until softened, another 10 minutes.
Add the stock, coconut milk, curry powder, and sugar and raise the heat, bringing it to a boil. Reduce heat to a simmer and simmer until veggies are adequately softened and tasty, about 10 minutes. Juice the lime into the soup and stir to combine. Generously season with salt and a bit of pepper. You may need a lot of salt!
To serve, add some rice to a bowl and top with soup. Top with fresh cilantro and serve with lime wedges and jalapeno slices if desired.
*4 cups cubed butternut is approx. 1/2 large squash
**2 cups diced yellow onion is approx. 1 medium onion
***5 cups chopped cauliflower is approx. 1 medium head of cauliflower
I hope you’ll give this cauliflower coconut curry soup a try! Snap a pic and give me a shout on social media #Rhubarbarians!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Ellyn Nguyen
I’m so glad everyone likes it! I’m actually making this for my family this week. It’s funny, I tell my kids I’m making the curry soup and they tell me they don’t like curry, but when it’s on the table in front of them they (usually lol) scarf it up! I personally love it and I’m happy it’s soup weather again! We might even get snow on this side of the mountains next week.
Trish Bozeman
A back-pocket soup is so necessary this time of year. Thanks so much for your fantastic recipe, Ellyn! 🙂
Tracy
Less than an hour? Exactly the kind of Sunday meal I love to make and then have all week. Although we would probably eat in just a couple of days, too! That’s usually what happens, I plan to make a big batch of something to freeze some, but then just end up eating it all! It’s a good sign that it’s a delicious recipe!!
Marisa F. Stewart
What an amazing looking soup. We make at least one soup a week and we’ve been looking for something a little different. The curry sounds amazing and what a healthy soup it is. Going meatless for several meals is always a great idea.
Kirsten/ComfortablyDomestic
Welcome, Ellyn! This curry is chocked full of things that I love. Good on Rhubarbaby for picking out the butternut squash and cauliflower to eat first. I’d totally do the same thing.
Dana
This *is* super cozy! Like, the definition of cozy. And as much as I’m trying to stray from cold-weather foods in a desperate attempt to summon the heat, I just can’t pass up on something like this on a cold, wet day like today. Also, loving that lime shot!
Traci
This soup comes at the right time as I’m having crazy cravings for curry! I’m always game for cauliflower and I really love that this recipe has butternut squash. How’d ya know?! Thanks for sharing this one!
Kris
Ah!! This soup looks so comforting and so loaded with flavor. The curry, cauliflower and coconut milk are three of our most favorite ingredients in the world. Oh, and butternut squash! Healthy and huge on flavor. Love the hint of heat, but not too much. Really a perfect soup recipe. It’s cold outside but warm on the inside, for sure. Thanks for this awesome recipe. We love it!
Debra
With winter dragging on, this warm and nourishing soup is exactly what’s needed right now. I love a healthy recipe that can be made in advance and frozen for when needed. Thanks for the tip about not freezing the rice as well. I”m adding this to my meal prep list for this Sunday.
Gloria
So many delicious flavours in this soup. I have been making homemade soup each week for the last little while. With all the snow that is headed our way, this is the best way to warm up from the cold (and all the shoveling).