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Instant Pot Cauliflower Soup

This Instant Pot Cauliflower Soup is creamy without cream, healthy, nutritious, comforting, velvety smooth and delicious with Thai Curry flavor!

Soups are perfect to cozy up on a cold night. Few of our favorites include Creamy Spinach Soup, Tuscan Shrimp and Spinach Soup, Thai Carrot Soup or Egg Tomato Soup.

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creamy instant pot Thai curry cauliflower soup recipe

Instant Pot Cauliflower Soup

Today, we are talking a luscious creamy soup that is packed with flavor, made with healthy ingredients and better yet made in the Instant pot!!! It is made with no cream, flour, milk, dairy or potatoes. Cozy, comforting and healthy with delicious Thai flavors.

Flavored with Thai red curry paste and creamy coconut milk, it will absolutely satisfy your craving for a warm bowl on a cold chilly night. It is so thick, creamier, smooth because the veggies are blended to make a rich, luxurious dish without any need for thickening agents.

Cauliflower does not come to mind when you are thinking about a soup recipe. It is low in carbs, high in fiber, packed with nutrients. More dishes made using cauliflower are Buffalo Cauliflower in Air Fryer, Sriracha Roasted Cauliflower and Cashews, Baked Bang Bang Cauliflower, Cauliflower Tacos or Crispy fried cauliflower. Carrots bump up the nutrition scale with vitamin A and beta carotene.

Spicy curry seasonings slowly simmer with the cauliflower, carrot and broth making every sip hearty and scrumptious. This is a favorite go-to dinner on cold fall and winter nights.

WHY YOU’LL LOVE THIS RECIPE?

  1. Healthy – Made with nutritious vegetables and coconut milk.
  2. Amazing Flavor – It is slightly spicy Thai curried paste with a hint of sweetness from honey and carrot.
  3. Creamy – Naturally thick and creamy from blended veggies but without any cream, milk or potatoes.
  4. Instant pot– It is straightforward to make with minimal dishes using shortcuts so it ready in under 30 minutes using pressure cooker.
  5. Cozy and Comforting – Make this when you are want some Asian take out but made from scratch at home.
  6. No Dairy –No cream, milk or evaporated milk used in this recipe.
  7. Gluten-Free – Naturally gluten free since there are no thickening agents like flour.

INGREDIENTS

This recipe uses mostly easy to find staple pantry ingredients and a few you might have to grab from the store. 

  1. Cauliflower – You can use pre-chopped florets to save time.
  2. Carrot – Small carrot, peeled and cut into chunks.
  3. Thai red curry paste – It saves so much time and effort in hunting down for hard to find ingredients. Red Curry paste is available is all well stocked stores or Amazon.
  4. Aromatics – Onion and garlic
  5. Chicken broth – It adds so much flavor.
  6. Coconut milk – Canned coconut milk
  7. Soy and Honey – Adds saltiness and a hint of sweetness.

HOW TO MAKE IT CREAMY?

Some recipes add in thickeners like cream, or even silken tofu flour while others rely on techniques, like pureeing or blending the grains or bread to change the consistency. However, this recipes relies on blended vegetables that thickens it naturally without having the need to use other thickeners.

CAN I MAKE IN STOVE TOP?

Absolutely! Saute chopped and garlic in a large saucepan over medium heat, until translucent and then saute curry paste. Stir in cauliflower, carrot and stock, cover and simmer over low heat until vegetables are tender.

Remove pan from heat, blend using an immersion blender until thick and creamy. Place pan back over low heat, mix in coconut milk, soy sauce and honey. Let cool for a few minutes before serving.

WHICH BLENDER TO USE?

I prefer to use my immersion blender that helps in easy clean up. Also, make sure to use a large pot, so that it doesn’t splatter outside when blending. However, any high powered blender like Vitamix works great and make sure to take precautions when blending.

PRO TIPS FOR SUCCESS

This soup is easy to make, but these hints and tips will make it even better!

  • Broth – We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
  • Spice level – This recipe isn’t spicy even if it uses curry flavors.
  • Frozen cauliflower – This is a great recipe to use frozen florets since it will be pureed.
  • Blenders – Use a good quality immersion blender or Vitamix. It helps to use a large instapot, if using the immersion blender, so it doesn’t splatter outside when blending. If using the Vitamix or any other blenders, make sure that it has cooled down for a few minutes before blending.

TOPPING IDEAS

Here are a few toppings ideas that not only makes it pretty but also adds texture – radishes, crispy roasted chickpeas, roasted cauliflower florets, chili, sliced jalapeños, chopped cilantro or scallions, chopped roasted peanuts or cashews.

saute Thai red curry paste along with onion and garlic

Pressure cook all veggies until cooked

HOW TO MAKE?

Get complete ingredients list and instructions from the recipe card below.

  • Saute aromatics – Heat instant pot in saute mode. When hot, saute onion, garlic and spicy curry paste.
  • Pressure cook – Mix in chopped veggies and stock, pressure cook until tender.
  • Blend – Release pressure, open lid and blend everything using an immersion blender or Vitamix.
  • Finish – Mix in coconut milk, soy sauce and honey. Ladle into bowls and serve!

HOW TO SERVE?

This is delicious ladled into bowls and topped with sliced jalapeños, fresh chopped cilantro, scallions, crispy roasted air fryer chickpeas, a drizzle of coconut milk, roasted peanuts or cashews.

Other delicious Thai dishes to make a complete meal:

HOW TO STORE LEFTOVERS?

Refrigerate leftovers in sealed containers for up to 4 days. Microwave or heat on stove top over very low heat, until warmed through.

HOW TO FREEZE?

Store cooked and cooled leftovers (thinned with additional water or stock) in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat in microwave.

using an immersion blender, blend cooked cauliflower and carrot to make creamy instant pot thai curry cauliflower soup
Let thai cauliflower soup cool for about 5 minutes before serving

FREQUENTLY ASKED QUESTIONS

What spices to use?

I have kept the spices very simple in this recipe by using store bought curry paste which is a tasty blend of several spices and herbs that might be hard to find otherwise.

How to thicken?

This recipe is naturally thickened by blended veggies instead of depending on other thickening agents like flour, cornstarch or cream.

Can this be frozen?

Yes, you can freeze this soup in an airtight container or freezer bag for up to 2 months. Let it thaw in the refrigerator, then warm it up on the stovetop or in the microwave.

Is this gluten free?

Yes! This is naturally gluten free since there is no thickening agents like all purpose flour used in the recipe.

thai curry soup in instant pot

More Instant Pot Soup Recipes to try:

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holding a ladle filled with cauliflower soup above an instant pot.
Print Recipe
4.29 from 14 votes

Instant Pot Cauliflower Soup

This Instant Pot Cauliflower Soup is creamy without cream, healthy, nutritious, comforting, velvety smooth and delicious with Thai Curry flavor!
Prep Time15 mins
Cook Time25 mins
Course: Soup
Cuisine: Asian
Keyword: creamy cauliflower and carrot soup, creamy instant pot thai curry cauliflower soup, instant pot cauliflower soup, instant pot thai curry soup, thai cauliflower soup recipe
Author: Maria Doss

Ingredients

Additional ingredients

Instructions

  • Heat Instant pot (I used 3 quart) to saute mode. When hot, add vegetable oil and then chopped onion and garlic. Stir occasionally for about 3 minutes, until it begins to get translucent.
    Stir in red curry paste and saute for 1 to 2 minutes.
  • Press cancel, and then stir in chopped cauliflower, carrot and chicken stock. Cover and lock lid (making sure valve is set to sealing). Set Instant pot to MANUAL mode for 5 minutes. After 5 minutes, let Instant pot be in the warm mode for at least 10 minutes and then turn valve to vent to release pressure (or else do a natural pressure release).
  • Uncover, blend soup until smooth using an immersion blender (if you do not have an immersion blender, then transfer soup into a regular blender, blend until smooth and transfer soup back into the instant pot)
  • Set instant pot to saute mode again and stir in coconut milk, soy sauce, honey and salt. Let it come to a boil and then cook for about 3 to 4 minutes. Press cancel and let soup cool for at least 10 minutes before serving. (this step helps the soup to thicken slightly and all the flavors to blend in).
    Ladle into soup bowls and garnish with chopped scallions.

Notes

Chicken stock
– I used 33% reduced sodium and the salt was perfect along with the soy sauce.
– If using no sodium stock, then you might need to add a pinch of salt 
– If using regular sodium chicken stock, then reduce the stock and replace   with water (use a total of 2 cups of stock + water)
 

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Recipe Rating




Pamela

Saturday 24th of September 2022

I made this with green curry paste since that's all I had. It was pretty darn delicious, but hotter than I expected. Super easy, tasty and easily made with frozen ingredients (cauliflower, chopped onion/green pepper mix).

Maria Doss

Sunday 25th of September 2022

Sounds great hun. Have a wonderful weekend - Maria