Roasted Cauliflower and Curry Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Roasted Cauliflower and Curry Soup Recipe combines the nutty flavor of roasted cauliflower with aromatic spices for a warming and satisfying dish. Perfect for chilly days, this soup is both nutritious and delicious.

The recipe is simple to follow and highlights the rich flavors of curry, making it a great addition to your soup repertoire.

Creamy Roasted Cauliflower and Curry Soup

This soup features roasted cauliflower blended with coconut milk and curry spices, creating a creamy texture and vibrant flavor. It takes about 45 minutes to prepare and serves 4 people.

Ingredients

1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Roast the Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and tender.
Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 5 minutes).
Add Spices: Stir in the curry powder and cumin, cooking for another minute until fragrant.
Combine Ingredients: Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Stir in the coconut milk and heat gently.
Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired.