Instant Pot Cauliflower Soup is thick and luxuriously creamy without any cream. Made with cauliflower and carrot, this vibrant Thai curried soup is both healthy and packed with flavor. It’s ready in just 30 minutes—an easy and delicious way to enjoy your veggies!
Today, we’re diving into a luscious, creamy cauliflower soup that’s bursting with Thai curry flavor and made with wholesome ingredients—all in your instant pot! Similar to the Thai carrot soup, it's the perfect way to cozy up on a chilly night.
Instant Pot cauliflower soup is irresistibly thick and smooth, thanks to blending the veggies, which results in a rich, luxurious texture without relying on thickening agents like flour or potatoes.
The spicy curry seasonings meld beautifully with the cauliflower and carrots, ensuring that every sip is hearty and scrumptious. It’s become a beloved go-to dinner for those cold fall and winter evenings! Love Thai food? Try the instant pot Thai chicken fried rice or spicy Thai noodles.
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Why you'll love it?
- Ready in under 30 minutes
- Thick and creamy
- No cream making it dairy-free
- Healthy clean eating soup recipe
- Healthy, made with nutritious vegetables
- Packed with Thai curry flavor
"This is so good! Great way to eat veggies in a new flavor way. Easy, fast, and comforting. A touch exotic with the Thai red curry which is always nice. I used almost equal amounts of cauliflower and carrots since I had to use them up. Sweet, savory, and with a hint of heat. Thanks for posting this recipe!" R Simon
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Cauliflower – You'll need two cups of chopped cauliflower, cut into small florets about ½ inch in size. This will ensure they cook down to a soft, tender texture in the pressure cooker.
- Carrot - A small carrot adds a touch of subtle sweetness while enhancing the vibrant red hue of the Thai curry paste, resulting in a beautifully colorful soup.
- Thai red curry paste - Our favorite is Thai Kitchen red curry paste, which you can easily find at many grocery stores and on Amazon.
- Broth –It adds an incredible depth of flavor! I used 33% reduced-sodium chicken stock, but you can easily substitute vegetable stock to keep the cauliflower soup vegan.
- Coconut milk - A classic in Thai soups! As with all my recipes using coconut milk, I love to use Chaokoh coconut milk.
- Soy sauce - One and a half tablespoons of soy sauce adds a touch of umami and saltiness.
- Honey - Cauliflower soups can sometimes have a slight bitterness. A dash of honey helps eliminate that bitterness while adding a hint of sweetness, perfectly balancing the sweet, salty, and spicy flavors in Thai recipes.
Tip: This recipe is perfect for using frozen cauliflower instead of fresh, as the soup is pressure-cooked and then blended.
How to make?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Pro tip: I prefer using my immersion blender for easy cleanup. Just be sure to use a large pot to prevent splattering while blending. If you’re using a high-powered blender like a Vitamix, that works wonderfully too—just let the soup cool slightly before blending.
Stovetop instructions
- Heat oil in a large pot placed over medium heat.
- Add chopped onion and garlic, cook for about 2 minutes or until begins to get translucent.
- Add the Thai red curry paste and saute for about 2 minutes.
- Stir in chopped cauliflower, carrot and stock.
- Cover and simmer over low heat until vegetables are tender, about 20 minutes.
- Mix in coconut milk, soy sauce, and honey.
- Remove pot from heat and blend until smooth, using an immersion blender.
How to serve?
To serve, ladle the soup into bowls and garnish with chopped roasted cashews or peanuts, fresh cilantro, and scallions. The nuts bring a delightful crunch to every bite!
For an extra touch of elegance, consider adding a drizzle of coconut milk or heavy cream, as we did in the vegan tomato soup—though this is optional.
Pro tip: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the instant pot cauliflower soup for up to 3 months. To defrost, simply move it to the refrigerator overnight, then reheat it on the stovetop or in the microwave until warmed through.
Recipe tips
- Blend until very smooth to achieve a silky smooth consistency.
- When using an immersion blender, be sure to use a large pot to prevent the soup from splashing out.
- When using Vitamix or other blenders, let the soup cool slightly before blending.
- Make it vegan by using vegetable stock and brown sugar or maple syrup instead of honey.
Frequently asked questions
Some cauliflower soup recipes use thickeners like cream, silken tofu, or flour, while others rely on techniques such as pureeing or blending in bread to adjust the consistency. However, this recipe achieves its creamy thickness naturally by blending the vegetables, eliminating the need for additional thickeners.
Cauliflower soup can sometimes taste bitter if the florets are overcooked, which can lead to an unpleasant flavor. However, adding carrot and honey adds a touch of sweetness that effectively balances out any bitterness.
More creamy soup recipes
Instant Pot Cauliflower Soup
Equipment
Ingredients
- 2 to 3 tablespoons vegetable oil
- 1 cup chopped onion
- 2 garlic cloves chopped
- 3 tablespoons Thai red curry paste
- 2 cups chopped cauliflower chopped into small chunks
- 1 small carrot peeled and chopped
- 2 cups chicken or vegetable stock
- ½ cup coconut milk
- 1 ½ tablespoons soy sauce
- 1 to 2 tablespoons honey
- salt to taste
Instructions
- Heat Instant pot to saute mode. When hot, add vegetable oil and then chopped onion and garlic. Cook, stirring occasionally for 2 to 3 minutes or 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 stock. Close, making sure the valve is set to sealing and set to manual mode for 5 minutes.
- After 5 minutes, let the Instant Pot be in warm mode for an additional 10 minutes, then release the pressure.
- Blend the soup until smooth using an immersion blender or in a Vitamix.
- Mix in the coconut milk, soy sauce, honey and salt.Tip: Taste and season - Salt will depend on the type of stock used. Use honey as needed.
- Allow the soup to cool for at least 10 minutes before serving. This step helps the soup thicken slightly and allows the flavors to meld beautifully.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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Pamela
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
Sounds great hun. Have a wonderful weekend - Maria
R simon
This is so good! Great way to eat veggies in a new flavor way. Easy, fast, and comforting. A touch exotic with the Thai red curry which is always nice. I used almost equal amounts of cauliflower and carrots since I had to use them up. Sweet, savory, and with a hint of heat. Thanks for posting this recipe!
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Linda Abell
Delicious AND healthy. Your recipes are so appreciated!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡