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Roasted Cauliflower Curry Soup

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A creamy and flavorful roasted cauliflower curry soup, perfect for a cozy meal with rich spices and a smooth texture.

Ingredients

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

Instructions

  1. Preheat the 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. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
  4. Stir in curry powder, cumin, and turmeric; cook for 1 minute to toast the spices.
  5. Add roasted cauliflower to the pot, then pour in the vegetable broth and coconut milk. Stir well.
  6. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to let flavors meld.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
  8. Season with salt, pepper, and lemon juice. Adjust seasoning as needed.
  9. Ladle soup into bowls, garnish with fresh cilantro, and serve warm.

Notes

For a bit of heat, add a pinch of cayenne pepper or serve with a dollop of yogurt on top.

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