Creamy Coconut Curry Soup with Cauliflower

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  1. Heat the coconut oil over medium-low heat in a medium sized saucepan. Add the leeks, cauliflower, apple, ginger and cilantro (optional); saute for about 5 minutes, or until the leeks and cauliflower just begin to soften. Add the curry powder teaspoon and salt, and stir to combine.
  2. Pour in the coconut cream and vegetable broth, raise the heat to high and bring to a boil. Lower the heat to a simmer, cover partially, and cook until the cauliflower is tender, 20 to 25 minutes.
  3. Squeeze in the lime juice. Use a handheld stick blender and process until smooth and creamy. Serve warm or cold. Garnish with pumpkin seeds and / or Clean Cuisine Sour Cream.

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Cilantro: Adding the cilantro doesn’t radically change the overall flavor profile of the Coconut Curry Soup, but it does alter the color. To get a beautiful and vibrant soup color, like the one shown in the photos above, you will want to eliminate the cilantro. Why do I even add cilantro in the first place? The main reason is because cilantro has incredible health benefits, including toxic metal cleansing, strong antioxidant activity, blood-sugar lowering benefits and much more. But again, if appearance is what you are after with your soup, it is best to nix the cilantro.

Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Curry Soup Recipe. You can reserve the liquid water for other smoothies.

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