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Roasted Cauliflower Curry Soup

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A flavorful and creamy roasted cauliflower curry soup that combines warm spices with tender cauliflower for a comforting, healthy meal.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro leaves, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  2. In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Add garlic and ginger to the pot and cook for 1-2 minutes until fragrant.
  4. Stir in curry powder, cumin, turmeric, and cayenne pepper; cook for another minute to toast the spices.
  5. Add the roasted cauliflower to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and blend until creamy.
  7. Stir in coconut milk and heat through without boiling. Adjust salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro leaves.

Notes

For extra creaminess, add a dollop of yogurt or a splash of lemon juice before serving to brighten the flavors.

Find it online: https://cakesbybelinda.com/roasted-cauliflower-curry-soup/