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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 Curried 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! (haha) 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 Curried Cauliflower Soup is amazingly rich and silky. You won’t believe that there’s no cream or cheese in it. Your taste buds will tell you that Instant Pot Curried Cauliflower Soup is oh so decadent and creamy but you’ll know that it’s packed with fresh veggies and great flavors!
- 2 Tbs. butter
- 4 cups (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 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.
This was really wonderful! Wanted to mention a little substitution that I did, which was instead of the coconut milk to use a cup of fat-free half-and-half, a half tablespoon of cornstarch, and a quarter teaspoon of coconut extract (usually found next to the vanilla extract in the supermarket.) Experts seem to go back and forth about whether coconut milk is healthy or unhealthy, but since I knew I’d be eating ALL the soup myself over several days, I decided to be conservative about my saturated fat intake.
I also used a thawed 16-ounce bag of frozen cauliflower instead of fresh, and that was just fine!
Thank you so much for your comment Bill! Such a great substitute for the coconut milk and thawed frozen cauliflower is most times a good alternative to fresh and works perfectly in this recipe. Ok, going to make a confession here, I also ate ALL the soup (over several days, of course) when I developed this recipe. It was soooo good! Thanks for stopping by Swirls. Keep making delicious memories!