Curried Cauliflower Soup
Warm up with a bowl of this creamy Curried Cauliflower Soup, a cozy, flavor-packed recipe that's both healthy and satisfying. Roasted cauliflower brings a nutty depth to this silky soup, while a vibrant blend of curry powder, turmeric, and cumin infuses every spoonful with aromatic warmth. Lusciously finished with coconut milk, lime juice, and fresh cilantro, this vegan and gluten-free dish is as nourishing as it is delicious. Perfect for meal prep or a comforting weeknight dinner, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread or a side salad. Embrace this hearty cauliflower soup recipe for an easy, wholesome way to enjoy bold, comforting flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 tablespoon Ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 4 cups Vegetable stock
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets, rinse them, and pat them dry. Toss the florets in 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for 25 minutes or until they are golden brown and tender.
While the cauliflower is roasting, finely dice the onion, mince the garlic, and grate the ginger.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
Pour in the vegetable stock and bring it to a simmer. Once the cauliflower is roasted, add it to the pot.
Use an immersion blender to purée the soup until smooth, or transfer it in batches to a countertop blender. Return the soup to the pot if blended separately.
Stir in the coconut milk, salt, and black pepper. Simmer the soup for another 5 minutes to meld the flavors.
Add the lime juice and adjust seasoning to taste. If desired, thin the soup with a little extra vegetable stock or water.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6920 mg | 301% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 48.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4120 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
