Vegan Cauliflower Soup with Ginger and Turmeric

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

5 from 1 reviews

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.



  • 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
  • ⅛ 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir lime juice into soup, and season to taste, adding more lime or salt as needed.
  6. 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.


Keywords: Vegan Cauliflower Soup

Prep Time
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Total Time Author: Lexi



Recipe Notes

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