After craving curry all week, I decided to whip up a curried cauliflower soup recipe. Even in the summertime, I love soup regardless of how hot the temperature. So even though it may be hot outside, something is comforting about a hot bowl of soup. Cauliflower, one of my favorite vegetables, transforms into the perfect base for a curried cauliflower soup recipe. Not only does cauliflower absorb flavor like a sponge, but it also provides a creamy base for soup.
When roasting cauliflower, always consider the desired flavors before roasting. Since I don't cook with oil, I always cut and wash my cauliflower, leaving it wet, and then season before roasting. As a result, the cauliflower absorbs the seasoning.
For this curried cauliflower soup recipe, I chose a combination of curry powder and turmeric for an aromatic, distinctive taste, as well as a bright color. Then, with a few other simple ingredients, a creamy curried cauliflower soup comes to life.
How to make curried cauliflower
First, prepare the cauliflower by roasting the florets seasoned with turmeric and curry powder in the oven.
- Preheat the oven to 400 degrees
- Cut the cauliflower by removing the core and removing the florets, cutting them into similar-sized pieces for an equal roasting time.
- Wash the florets, leaving them wet, so the seasoning sticks
- Use a silicone baking mat or parchment paper to prepare a baking pan.
- Arrange cauliflower in a single layer and sprinkle generously with turmeric and curry powder
- Roast for 30 minutes
Curried Cauliflower Soup Ingredients
In the meantime, gather the other curry soup ingredients while the cauliflower roasts.
- White Onion
- Red Curry Paste
- Vegetable Broth
- Fresh Ginger
- Lite Coconut Milk (or lower-fat substitute below)
- Green Onions (scallions)
- Red Bell Pepper or Red Chili Pepper (if you prefer a little spice)
- Reserved Roasted Curried Cauliflower Florets
For a lower-fat version of coconut milk, try this skinny tip:
Instead of using lite coconut milk, mix 1 1/3 cup unsweetened, unflavored oat milk (or plant milk of choice) with 2 teaspoons of coconut extract.
Begin sauteing the onions and garlic in the base of a large soup pot. Cook the onions until translucent, and then add the carrots and celery and saute for a few minutes.
Next, add the vegetable broth and curry paste, ginger, and turmeric and bring to a boil, then reduce heat to simmer.
Now, add the roasted curried cauliflower, and stir to combine.
Using an immersion blender or blend with a high-speed blender in batches until smooth.
Once blended, add the coconut milk or skinny substitution, and stir to combine. Reheat if necessary.
To serve, ladle the soup into soup bowls and add pieces of reserved roasted curried cauliflower, green onions, parsley, and pieces of red pepper or red chili pepper.
Not only is this curried cauliflower soup recipe easy to make, but it also has very few ingredients.
How long will the curried cauliflower soup last in the refrigerator?
- 5 days covered in the refrigerator.
Should I keep the garnishes separate when storing them?
- Yes! Since the cauliflower pieces and other garnishes are used for presentation, they should be placed on the soup after it is reheated.
I don't have an immersion blender. Can I use a regular blender?
- Of course, make sure you are careful because the soup is hot. Also, make sure you blend in small batches to avoid burning yourself.
Can I freeze the soup?
- Yes. I recommend freezing in individual containers, leaving an inch of space between the top of the container to avoid freezer burn. Then, thaw the soup completely in the refrigerator before reheating.
Enjoy this creamy curried cauliflower soup recipe for lunch, dinner, or as a side dish for a salad or sandwich.
If you love soup all year round, try these fabulous vegan soup recipes
- Quinoa Vegetable Soup
- Vegetable Barley Soup
- Vegetable Soup with Beans
- Cream of Chickpea Soup Recipe
- Vegan Carrot Soup
- Creamy Vegetable Soup
- Vegan Crockpot Split Pea Soup
- Vegan Tortilla Soup
- Moroccan Lentil Soup
- Wild Rice Soup with Mushrooms
- Pasta Fagioli Soup
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂