Curried creamy broccoli soup is a one-pot bowl that somehow tastes rich without any dairy. A mountain of broccoli simmers with curry, paprika, and cayenne, then gets blended with sweet coconut milk and honey to balance the greens' gentle bitterness. Serve it hot, cold, or topped with roasted broccoli florets.
Curried Creamy Broccoli Soup
This hot Curried Creamy Broccoli Soup is an easy one-pot meal that incorporates many types of flavors! The bitterness of the broccoli blends with the sweet coconut milk and honey, and is topped off with the amazing spice from the curry and cayenne pepper. This soup can be enjoyed hot or cold, and is delicious when topped with a few large pieces of roasted broccoli!
Serves 3–4
2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 cloves garlic, minced
1⁄2 tablespoon (30 ml) curry powder
1⁄2 teaspoon (10 ml) paprika
1⁄4 teaspoon cayenne pepper
21⁄2 pounds (907 g) broccoli, chopped
3 cups (720 ml) vegetable broth
1 teaspoon (5 ml) raw organic honey
1⁄2 teaspoon (10 ml) salt
1⁄2 teaspoon pepper
1 cup (240 ml) coconut milk
- Heat olive oil over medium heat in a large stock pot. Add chopped onion, garlic, curry powder, paprika, and cayenne pepper and sauté for about 6–7 minutes. Add broccoli, and turn heat up to medium-high. Add broth (only enough to cover all the vegetables), honey, salt, and pepper, and bring to a boil. Lower to a simmer for about 10 minutes, or until vegetables are tender.
- Turn off heat and allow to cool slightly. Add coconut milk, and use an immersion blender to mix all ingredients to a smooth consistency. Once the desired consistency is reached, turn heat up to medium to heat through. Serve warm.
Pro Tips
- Only add enough broth to just cover the vegetables — too much and the soup turns thin instead of that creamy, spoon-coating texture.
- Let the soup cool slightly before adding the coconut milk and blending; boiling it hard can split the coconut milk.
- Save a handful of broccoli and roast it separately — the crispy florets on top are what turn this simple soup into a proper dish.
- The honey is there to round the broccoli's edge, so keep it even if you prefer savory soups; you won't taste sweetness, just balance.
Frequently Asked Questions
Can I eat this soup cold?
Yes — it's delicious chilled, like a curried broccoli velouté. Blend it smooth, chill thoroughly, and serve with the roasted broccoli topping.
How long does it keep in the fridge?
Up to 4 days in a sealed container. It thickens as it sits, so loosen it with a splash of broth when reheating.
Is curried creamy broccoli soup paleo?
It is — the creaminess comes entirely from coconut milk, with no dairy or flour needed to thicken it.
Can I use frozen broccoli?
Yes — add it straight from frozen and give it a couple of extra minutes of simmering. It blends just as smooth as fresh.
Recipe Card
Ingredients
Method
- Heat olive oil over medium heat in a large stock pot.
- Add chopped onion, garlic, curry powder, paprika, and cayenne pepper and sauté for about 6–7 minutes.
- Add broccoli, and turn heat up to medium-high.
- Add broth (only enough to cover all the vegetables), honey, salt, and pepper, and bring to a boil.
- Lower to a simmer for about 10 minutes, or until vegetables are tender.
- Turn off heat and allow to cool slightly.
- Add coconut milk, and use an immersion blender to mix all ingredients to a smooth consistency.
- Once the desired consistency is reached, turn heat up to medium to heat through.
- Serve warm.
