Recipe: Creamy Coconut Cauliflower Soup

updated Feb 3, 2020
Creamy Coconut Cauliflower Soup
Answer the call of creamy comfort food with this nourishing, Whole30- and Paleo-friendly soup.

Serves4 to 6

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(Image credit: Maria Siriano)

I don’t think the call of creamy, savory soup changes when you decide to change your diet. In my own personal experience, trying a Whole30 or eating a Paleo diet actually increases cravings for nourishing comfort foods like soup. This creamy coconut cauliflower soup hits all the high points of a warm, rich soup — smooth, a little nutty, perfectly spiced, all while being compliant with Whole30 and a Paleo diet.

(Image credit: Maria Siriano)

Divide the Cauliflower for Double Flavor

Raw cauliflower on its own has a slightly sweet flavor that runs the risk of making this coconut milk based soup sweet too. To add a nutty flavor with minimal effort — and fewer ingredients — roast half of the cauliflower for the soup. This roasted cauliflower does double duty as both a flavor enhancer and a beautiful garnish for the soup.

Keeping things Paleo means skipping butter for sautéing in favor of ghee. Ghee also has a super-savory flavor and its high smoke point keeps it from burning on the roasting cauliflower. Store-bought or homemade ghee both work well in this soup.

Creamy Coconut Cauliflower Soup

Answer the call of creamy comfort food with this nourishing, Whole30- and Paleo-friendly soup.

Serves 4 to 6

Nutritional Info


  • 2 pounds

    cauliflower (about 1 large head)

  • 3 tablespoons

    melted ghee or olive oil

  • 2 cups


  • 1

    (15-ounce) can coconut milk

  • 1 teaspoon

    ground turmeric

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground ginger

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    ground white pepper


  1. Arrange a rack in the middle of the oven and heat to 375°F. Chop the cauliflower and its stem into bite-sized pieces. Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the ghee or oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.

  2. Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

  3. At this point, the roasted cauliflower should be done. Reserve what you'd like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot. Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.) Top with the reserved roasted cauliflower and serve.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.