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Cauliflower coconut curry soup with rice and butternut squash

    Cauliflower coconut curry soup with rice and butternut squash

    Super cozy coconut curry soup recipe from the Rubarbarians! This vegan curry soup with rice is loaded with cauliflower and butternut squash and topped with fresh lime and cilantro.

    Course: Main Course, Soup
    Cuisine: Indian
    Keyword: gluten free, vegan, vegetarian
    Servings: 12 servings
    Calories: 329 kcal
    Author: Ellyn Nguyen
    • 1 1/2 cups dry basmati rice
    • 3 cups water
    • 2 Tbsp coconut oil
    • 4 cups cubed butternut squash*
    • 2 cups diced yellow onion**
    • 4 medium garlic cloves, minced
    • 5 cups chopped cauliflower***
    • 8 cups vegetable stock
    • 2 cans unsweetened coconut milk
    • 3 Tbsp curry powder
    • 4 Tbsp white sugar
    • 1 whole lime
    • Salt and pepper
    • fresh cilantro, lime wedges, and jalapeno slices (optional) for serving
    1. Cook the rice in the water according to package directions and set aside.

    2. Meanwhile, Heat the coconut oil in a large soup pot over medium high heat. Add the squash and onions and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and cauliflower and saute, stirring occasionally, until softened, another 10 minutes.

    3. Add the stock, coconut milk, curry powder, and sugar and raise the heat, bringing it to a boil. Reduce heat to a simmer and simmer until veggies are adequately softened and tasty, about 10 minutes. Juice the lime into the soup and stir to combine. Generously season with salt and a bit of pepper. You may need a lot of salt!

    4. To serve, add some rice to a bowl and top with soup. Top with fresh cilantro and serve with lime wedges and jalapeno slices if desired.

    Recipe Notes

    *4 cups cubed butternut is approx. 1/2 large squash

    **2 cups diced yellow onion is approx. 1 medium onion

    ***5 cups chopped cauliflower is approx. 1 medium head of cauliflower

    This curry soup recipe makes 12 servings. It’s a TON. You can adjust the servings in the recipe card to fit your needs.

    You can make the whole batch of soup and freeze half for later! However, the rice will not freeze well if already mixed into the soup. For best results, leave the rice out and cook some up when you are ready to eat the soup.

    This vegan curry soup recipe is easily converted to a PALEO or WHOLE30 diet. Just leave out the sugar and eat as a soup without the rice. It’s still just as good!

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