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Made with ginger, turmeric and coconut milk, this Vegan Cauliflower Soup is both healthy and downright delicious. It’s also a cinch to put together, taking less than 25 minutes from start to finish.

Vegan cauliflower soup in a bowl with coconut milk and ginger.

Ginger Turmeric Cauliflower Soup

While simple in its preparation, this soup is complex in flavor. Beginning with the lightly pan-roasted cauliflower, fragrant spices, and rich coconut milk, this soup is then garnished with crunchy pine nuts and fresh herbs to make for a really yummy lunch or light dinner.

What I love about this soup most is that it is truly quick to prepare! This soup is light– but it’s pretty customizable in case you want to bulk it up a bit (more on that later). Plus, it has really good-for-you ingredients that are perfect to add into your diet in the winter months such as carrots, ginger and turmeric–all of which have anti-inflammatory properties and help support your immunity!

A pot of vegan cauliflower soup.

Ingredients Needed

So what’s in it?

  • Cauliflower
  • Fresh Ginger
  • Garlic
  • Ground Turmeric + Other Spices
  • Scallions
  • Carrots
  • Coconut milk
  • Vegetable Broth (or Chicken Broth if not vegan)
  • Pine Nuts
  • Cilantro

Options for Bulking it Up

This is definitely a lighter soup, and I really love that about it. It’s perfect for lunch, or a light dinner. However, if you wanted to bulk it up a bit more, there are plenty of options to do that!

You can add in:

  • beans such as garbanzo or white beans
  • shredded chicken
  • chopped sweet potato
  • thin cooked rice noodles

Toasted pine nuts for cauliflower soup garnish.

Can This Soup Be Pureed?

Absolutely. We actually tested this as a pureed soup first. And it is really delicious. It turns a beautiful orange color, and it’s lovely. However, we ended up really liking the texture of it when left as is, along with the crunchy pine nuts and fresh herbs. Either way, this soup is delicious. So if you are into a smooth version of this soup, go for it!

Can This Soup be Frozen?

We don’t recommend freezing this soup as is, because the cauliflower gets to be too soft when defrosted. If you did want to freeze it, we recommend pureeing it instead. It freezes beautifully once pureed. The soup will keep well for up to 6 months in the freezer.

Two bowls of cauliflower soup.

If you like this soup recipe, try these soup favorites:

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Vegan cauliflower soup in a bowl with coconut milk and ginger.

Vegan Cauliflower Soup with Ginger and Turmeric

5 from 1 vote
Made with ginger, turmeric and coconut milk, this Vegan Cauliflower Soup is both healthy and downright delicious. It's also a cinch to put together, taking less than 25 minutes from start to finish.
Servings 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 tablespoon plus 1 teaspoon avocado oil
  • 1 2 pound cauliflower, cut into bite-sized florets
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves minced fine
  • 4 scallions thinly sliced and greens and whites divided
  • 1 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • ½ teaspoon cumin
  • teaspoon cayenne optional
  • Pinch paprika
  • 3 carrots finely diced
  • 1 14.5 ounce can coconut milk
  • 3 cups vegetable or chicken broth
  • ½ cup pine nuts
  • 1 tablespoon lime juice
  • Small handful of cilantro leaves thinly sliced


  • Heat 1 tablespoon oil in a dutch oven over medium-high heat. Add cauliflower and cook until beginning to turn golden in spots, about 4 minutes.
  • Lower the heat to medium and add a splash more oil if the pan is dry. Add ginger, garlic and scallions and cook for 30 seconds. Add in turmeric, salt, cumin, cayenne, paprika and toast for 30 seconds until very fragrant.
  • Add in carrots, coconut milk, and broth and bring to a boil, scraping up any browned bits on the bottom of the pot. Lower the heat to medium low, and simmer for 6-8 minutes, until veggies are just tender.
  • Meanwhile, toast pine nuts: Heat a heavy bottom skillet with ½ teaspoon oil. Add pine nuts and toast until golden all over, but not burnt, about 3-4 minutes. Remove from skillet.
  • Stir lime juice into soup, and season to taste, adding more lime or salt as needed.
  • Divide soup into four bowls, and top with remaining green scallions, toasted pine nuts, and cilantro.


Want to puree the soup? Go for it!
Want to bulk it up? Add in drained and rinsed beans or shredded chicken or thin rice noodles!
Can't find fresh ginger? You can use dried ginger (use 1/2 teaspoon) but it's really awesome with fresh, so if you can find it, use that.


Serving: 1/4 recipeCalories: 352kcalCarbohydrates: 35gProtein: 11gFat: 21gSaturated Fat: 4gSodium: 1100mgFiber: 9gSugar: 16g
Keyword: Vegan Cauliflower Soup
Course: Lunch
Method: Stovetop
Author: Lexi's Clean Kitchen

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Recipe Rating


  1. This soup is a show stopper always! I added a sweet potato and then a half bag of frozen peas at the end, adding just a bit more water/broth because of the extra veggies.

    THANK YOU! I’ll be using this recipe to impress!