Curried Cauliflower Soup
Curried cauliflower soup is made with roasted curried cauliflower and other vegetables in a creamy curried broth topped with roasted cauliflower pieces, green onions, and red peppers. This creamy curried cauliflower soup recipe is rich and decadent with every bite.
Servings: 8 servings
Calories: 109kcal
Ingredients
Curried Cauliflower
- 1 head cauliflower core removed, and cut into florets
- 1 Tablespoons turmeric
- 2 teaspoons curry powder
Other Soup Ingredients
- 1 small white onion diced
- 4 cloves garlic
- 4 large carrots diced
- 2 stalks celery diced
- 2 teaspoons turmeric
- 4 Tablespoons red curry paste
- 4 cups vegetable broth
- 15 ounces lite coconut milk or substitute 1 ¾ cup oat milk with 2 teaspoons coconut extract
Garnish
- Reserved pieces of roasted curried cauliflower
- 1 bunch green onions chopped
- ½ red pepper diced or 1 red chili pepper, chopped (if you like it spicy)
- ¼ cup parsley chopped
Instructions
Roasting curried cauliflower
- Preheat the oven to 400 degrees
- Remove the core from the cauliflower and cut the florets into equal sizes
- Wash in cold water and leave florets wet so seasoning sticks
- Line a baking sheet with parchment paper or a silicone baking sheet.
- Lay cauliflower on the baking sheet in a single layer
- Sprinkle with turmeric and curry powder
- Roast for 30 minutes
- In the meantime, prepare the other soup ingredients.
- When the cauliflower is done, remove pieces to use as a garnish on the soup bowls.
- Prepare the other soup ingredients.
- Ina large soup pot, saute the garlic and onions until the onions are translucent.
- Add the celery and carrots and cook for a few minutes, stirring the carrots and celery pieces into the onions and garlic.
- Now, add the vegetable broth, curry paste, ginger, and turmeric.
- Then add the roasted cauliflower (be sure to reserve some pieces for garnish)
- Bring soup to a boil and then reduce to simmer.
- Turn heat off, and using an immersion blender, blend the soup until smooth. Or, blend in a high-speed blender in small batches.
- Return the blended soup to the pan (if using a blender), and add the coconut milk or the substitution suggested.
- Turn the burner to low and stir soup until heated through.
- To serve, ladle soup into bowls and arrange roasted cauliflower pieces, green onions, and red peppers on the top.
Notes
For a lower-fat version of coconut milk, try this skinny tip:
Instead of using lite coconut milk, mix 1 ⅓ cup unsweetened, unflavored oat milk (or plant milk of choice) with 2 teaspoons of coconut extract.Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 572mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7917IU | Vitamin C: 52mg | Calcium: 57mg | Iron: 2mg