Print

Roasted Cauliflower Curry Soup

Food blogger, iPhone 14 Pro. Close-up slight angle of homemade roasted cauliflower curry soup on white plate. Fresh vibrant --ar 4:3 --style raw --s 215
Print Recipe

A creamy and flavorful roasted cauliflower curry soup, perfect for a comforting meal packed with spices and wholesome ingredients.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Juice of half a lemon

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 minutes until golden and tender.
  2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
  4. Add the roasted cauliflower to the pot along with vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth and creamy (or carefully transfer to a blender in batches).
  6. Stir in coconut milk and lemon juice. Adjust seasoning with salt and black pepper.
  7. Heat through for another 3-5 minutes without boiling.
  8. Ladle soup into bowls, garnish with fresh cilantro, and serve warm.

Notes

For extra warmth, serve with a dollop of yogurt or a sprinkle of toasted pumpkin seeds. This soup pairs well with warm naan or crusty bread.

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