Cauliflower Tikka Masala Soup

4.53 from 36 votes

Cauliflower Tikka Masala Soup is the perfect soup.

Course Main Dish

Cuisine Soup

Prep Time 10

Cook Time 45

Total Time 55

Servings Cups

Calories 105kcal

Heat the coconut oil in a large stockpot over medium-high heat. Add the diced onion and cook, stirring often, until lightly browned, about 4 minutes.
Add the minced garlic and ginger and continue cooking until fragrant, about 2 minutes. Stir often to keep the garlic from burning.
Add the garam masala, cumin, turmeric, cayenne pepper, and just 2 cups of the cauliflower florets to the pot. Stir and continue cooking until the spices are fragrant, about 3 more minutes.
Add the diced tomatoes, vegetable broth, and coconut cream to the pot. Allow the mixture to come to a boil, then reduce the heat to low-medium and simmer for 15 minutes.
Using an immersion blender, carefully puree the soup in the pot until smooth. If you do not have an immersion blender, you can very carefully puree the soup in small batches using an upright blender. If you go this route, I strongly recommend allowing the soup to cool off–just until it is still warm but not hot enough to cause a burn should you get splashed–before transferring and blending.
Add the remaining 2 cups of cauliflower florets (and the blended soup, if you have transferred it to a blender) to the soup pot and let it simmer until the cauliflower is tender and cooked through, about 15-20 minutes.
Taste and season the soup with salt according to your preference. Ladle it into bowls and garnish each with chopped cilantro, chopped fresh ginger, and a swirl of coconut milk.

Makes 2 quarts (1.9 L)