Curried Roast Cauliflower Soup
Warm up your day with this luxurious Curried Roast Cauliflower Soup, a velvety blend of golden, oven-roasted cauliflower, aromatic spices, and creamy coconut milk. This comforting soup is packed with bold flavors from curry powder, turmeric, cumin, and fresh ginger, perfectly balanced by the natural sweetness of roasted cauliflower. The recipe is both vegan-friendly and gluten-free, making it a versatile dish for any crowd. With an easy prep time of just 15 minutes and a total cook time of under an hour, this dish is a hassle-free choice for weeknight dinners or meal prepping. Serve it garnished with fresh cilantro and a squeeze of lime to elevate its vibrant flavors. Whether you're craving a cozy lunch or a satisfying starter, this hearty and wholesome soup will check all the boxes.
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Recipe Information
Ingredients
- 1 head (about 600-700g) Cauliflower
- 3 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic cloves
- 1 tablespoon (minced) Ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 4 cups Vegetable stock
- 1 cup Coconut milk
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 1 lime (optional, for serving) Lime wedges
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
Roast the cauliflower in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
Once the cauliflower is roasted, add it to the pot along with the vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches to blend.
Return the soup to the pot (if using a blender) and stir in the coconut milk. Taste and adjust the seasoning with additional salt and pepper if needed.
Heat the soup through for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with optional lime wedges for an added burst of brightness.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1072 mg | 23% | |
*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.
