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Roasted Cauliflower Curry Soup

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A warm and comforting roasted cauliflower curry soup, blending fragrant spices with creamy texture for a flavorful and healthy meal.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  2. Meanwhile, heat remaining olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
  4. Stir in curry powder, turmeric, and cumin; cook for another minute to toast the spices.
  5. Add roasted cauliflower to the pot, then pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender.
  7. Stir in coconut milk, and season with salt, pepper, and lemon juice. Heat through but do not boil.
  8. Serve hot, garnished with chopped fresh cilantro.

Notes

For extra protein, add cooked chickpeas or serve with a side of naan bread for a complete meal.

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