Roasted Cauliflower and Curry Soup
Creamy, comforting, and packed with bold flavors, this Roasted Cauliflower and Curry Soup is a cozy dish that’s perfect for any season. The recipe starts with oven-roasted cauliflower, bringing out its natural sweetness and nutty undertones, which pair beautifully with the aromatic blend of curry powder, ground cumin, and coriander. A base of sautéed onion, garlic, and ginger provides warmth, while a splash of rich coconut milk adds a velvety texture. Finished with a zesty kick of fresh lime juice and the option to garnish with cilantro, this vegan and gluten-free soup is as nourishing as it is delicious. Whether served as an appetizer or a satisfying main course, this vibrant curry soup is sure to impress with its depth of flavor and irresistible creaminess.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets, removing the stem and leaves. Spread them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, until golden brown and tender.
While the cauliflower is roasting, finely dice the onion, mince the garlic, and grate the ginger.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
Add the garlic, ginger, curry powder, cumin, and coriander to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
Once the cauliflower is roasted, transfer it to the pot. Stir to coat the cauliflower in the spice mixture.
Pour in the vegetable broth and bring the mixture to a simmer. Cover and let cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture in batches to a blender.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.
Finish with fresh lime juice and stir well. If desired, garnish with fresh cilantro.
Serve hot and enjoy!
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6921 mg | 301% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 48.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4149 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.
