Curried Cauliflower Soup Recipe - Whole 30 and Paleo
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Cook time: 
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Serves: 8-10
A luscious, creamy curried cauliflower soup that is both Paleo and Whole 30 compliant.
  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tbsp. curry powder
  • 1 tbsp. red curry paste (or more for added spiciness)
  • 1 lemon, juiced
  • 2 heads cauliflower, cut into medium florets
  • 4-8 cups chicken broth
  • 1 13.5 oz. can coconut milk
  • cashews
  • green onions, sliced
  • plain yogurt (optional, NOT Whole 30 approved)
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, sprinkle with a little salt, and sauté until slightly softened, about 7 minutes.
  2. Add the curry powder, curry paste, and lemon juice, stir to combine, and cook about a minute.
  3. Add the cauliflower, 6 c. of chicken broth, and coconut milk and stir to coat the cauliflower. Raise the heat to high, bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 15 minutes until the cauliflower is very tender.
  4. Purée the soup with an immersion blender until it's very smooth, thinning with the additional chicken broth if desired. Taste for salt and add more if you think the soup needs it.
  5. Serve topped with green onions, cashews, and plain yogurt if you like!
Recipe by The Chronicles of Home at