Keto Coconut Curry Soup

This coconut curry soup is thickened with cauliflower! A vegetarian recipe that's low carb, gluten free, dairy free, and keto friendly!

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This recipe is about all the C's – Creamy, Coconut, Curry, Cauliflower – if only keto started with a C! I recently made a Mistletoe Margarita that had canned coconut milk as a base. And as I had some leftover I decided to make this warming curry soup.

It actually all comes together very quickly – and other than the garlic paste are all items from the pantry or freezer – so it's ideal if you need a quick turnaround. No chopping or preparation time, either!

How to Make Keto Coconut Curry Soup

To make this recipe as quick as possible, I used a 12 oz bag of steam-in-the-microwave bag of cauliflower. I started it cooking while I assembled the rest of the soup. But if you are cooking fresh cauliflower you can add it to the soup while it is simmering, and continue to cook until fork-tender.

To a large pot (deep sided is best!), add canned coconut milk, vegetable or chicken broth, curry powder, garlic paste, and ground cumin.

Bring to the boil, turn off the heat, then add the cooked cauliflower.

Use an immersion blender (stick blender) to whizz the soup until smooth. Alternatively, you can transfer it all to a jug blender.

Taste for seasoning – it will probably benefit from a generous amount of salt and pepper. You might also like to add a pinch of cayenne!

Pour the soup into bowls and garnish with some pepitas (shell-free pumpkin seeds).

This recipe would serve four as an appetizer or two as a lunch dish.

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Keto Coconut Curry Soup

Yield: Makes approx. 3 cups

Cook Time: 10 minutes

Total Time: 10 minutes

This coconut curry soup is thickened with cauliflower! A vegetarian recipe that's low carb, gluten free, dairy free, and keto friendly!

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Ingredients

• 1 cup full fat unsweetened coconut milk
• 1 cup vegetable broth (or chicken broth if not vegetarian)
• 2 tbs curry powder
• 1 tbs garlic paste
• 1 tsp ground cumin
• 12 oz cooked cauliflower (see notes)
• salt and pepper, to taste
• pinch of cayenne, optional
• 2 tbs pepitas, to garnish

Instructions

1. To a large pot, add canned coconut milk, vegetable or chicken broth, curry powder, garlic paste, and ground cumin.
2. Bring to the boil, turn off the heat, then add the cooked cauliflower. Use an immersion blender (stick blender) to whizz the soup until smooth. Alternatively, you can transfer it all to a jug blender.
3. Taste for seasoning - it will probably benefit from a generous amount of salt and pepper. You might also like to add a pinch of cayenne!
4. Pour the soup into bowls and garnish with some pepitas (shell-free pumpkin seeds).

Notes

To make this recipe as quick as possible, I used a 12 oz bag of steam-in-the-microwave cauliflower. I started it cooking while I assembled the rest of the soup. But if you are cooking fresh cauliflower you can add it to the soup while it is simmering, and continue to cook until fork-tender.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz
• 
  McCormick Curry Powder, 1.75 oz
• 
  KitchenAid 3-Speed Hand Blender

Nutrition Information

Yield 2 Serving Size Approx. 1½ cups
Amount Per Serving Calories 176Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 775mgCarbohydrates 13gNet Carbohydrates 5gFiber 8gSugar 4gProtein 7g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.