Ready in a matter of minutes, Instant Pot Curry Cauliflower Soup is an easy recipe that is amazingly decadent and silky and packed with fresh vegetables and great flavors! A homemade soup that is perfect for your plant based lifestyle, this instant pot recipe will make your life easier, more delicious and get dinner on the table quickly!
Instant Pot Cauliflower Soup
Ok, ok, ok. I'm finally getting on board with this instant pot craze that's been happening for about a year now. Yes, I know, I'm a little late but at least I'm here now!
And I'm here with Instant Pot Curry Cauliflower Soup and I could not stop eating it! After all, it's my job. I must taste test until I get the most perfect balance of flavors for you. Well, yes, I did get it right on the first try and just kept eating it.....but I had to be sure!
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So do you have an Instant Pot yet? It's time to get on board folks. You're going to love it!
Ready in a matter of minutes, this creamy instant pot vegetable soup is so rich and silky you won't believe that there's no cream or cheese in it.
Your taste buds will tell you that our Cauliflower Soup is oh so decadent and creamy but only you'll know that it's packed with fresh veggies and great flavors! Let's keep it our little secret, shall we?
dent and creamy but only you'll know that it's packed with fresh veggies and great flavors! Let's keep it our little secret.
Ingredients you will need to make this recipe
- fresh ginger
- unsweetened coconut milk
- vegetable broth or chicken broth
- ground curry powder
- kosher salt
- cilantro leaves
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Ready in a matter of minutes, Instant Pot Curry Cauliflower Soup is plant based recipe packed with fresh vegetables and great flavors!
- 2 Tbs. butter
- 4 cups (about 1 pound) cauliflower florettes
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, chopped
- 1 Tbs. chopped fresh ginger
- 1 cup unsweetened coconut milk
- 1 cup vegetable broth or chicken broth
- 1 Tbs. ground curry powder
- 1 tsp. kosher salt
- cilantro leaves
Set your Instant Pot to Saute.
Melt butter and cook cauliflower, onion, carrots, celery, garlic and ginger until tender-crisp, about 5 minutes, stirring occasionally.
Combine coconut milk, broth, curry powder and kosher salt. Pour over vegetables.
Cover and set at Soup setting for 15 minutes.
Release steam according to manufacturer's directions.
Remove cover. Using an immersion blender** puree until smooth.
Garnish with cilantro leaves.
Makes 5 cups.
*Prefer your soup a bit thinner? Just add additional broth in 1/2 cup increments until desired thickness.
**If using a standard blender, cool soup slightly and puree in small batches.