Curried Roasted Cauliflower Soup

For anyone who loves a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup is for you. This vegan curry soup is  made with roasted cauliflower, onion, garlic, coconut milk and seasoned with delicious curry.

This rich and hearty roasted cauliflower soup has an intoxicating combination of coconut and curry flavors that will warm you to the core!

Roasted Cauliflower Curry Soup Recipe

You’ll notice from this list of ingredients, that there’s not a drop of dairy in this cauliflower soup, making this a healthy vegan cauliflower soup.

• 1 large head organic cauliflower, chopped
• 1 large yellow onion, peeled and chopped
• 3-4 cloves garlic, peeled and smashed
• 6-8 tablespoons melted coconut oil or extra-virgin olive oil
• 5 cups organic vegetable broth (you can use chicken broth)
• 2 tablespoons curry paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can organic coconut milk (I use full fat)
• Salt and freshly ground black pepper to taste

How To Make Roasted Cauliflower Curry Soup

1. While the cauliflower is roasting in the oven, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
2. Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
3. Remove the vegetables from the oven and carefully spoon them into the broth.
4. Simmer on low for about 15 minutes.
5. Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to achieve desired consistency.
6. Stir in the coconut milk and heat through for about 3-5 minutes.
7. Season with salt and freshly ground black pepper to taste.

How To Roast Cauliflower

Learn how to make roasted cauliflower with this easy recipe.  It takes just about 30 minutes to roast cauliflower (start-to-finish).

1. Preheat oven to 375 degrees
2. Mix the cauliflower florets together with the onion and garlic to a large bowl.  Toss with the coconut oil (or olive oil).
3. Spread the vegetables out in a single layer on a baking sheet.
4. Roast in the oven for about 15 minutes, turn the cauliflower using a spatula and roast another 10 to 15 minutes until soft. 

Soup  makes a complete meal for my family.  It’s cozy, comforting and nourishing.  We definitely love our soup!  I know some people who flat don’t like soup.  And I’m like – how can you not like soup.  It’s a hearty meal in a bowl!   And besides, soup is my absolute favorite thing to make in the kitchen.  I love the entire process – the chopping, the slicing and the intoxicating aromas – relaxes me to the core.  And I feel like I’m really doing something good for my family’s health.

If you love the intoxicating flavors of coconut and curry, you’re going to love this Curried Cauliflower Soup.

Looking For More Soup Recipes

• French Potage
• Vegetarian Tuscan White Bean Soup
• Creamy Cauliflower White Bean Soup
• Turmeric Cauliflower Chowder
• Coconut Curry Soup with Chickpeas

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Yield: 6 servings

Curried Roasted Cauliflower Soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

For anyone who loves a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup is for you. This vegan curry soup is  made with roasted cauliflower, onion, garlic, coconut milk and seasoned with delicious curry.

 

Ingredients

• 1 large head organic cauliflower, chopped
• 1 large yellow onion, peeled and chopped
• 3-4 cloves garlic, peeled and smashed
• 6-8 tablespoons melted coconut oil or extra-virgin olive oil
• 5 cups organic vegetable broth (you can use chicken broth)
• 2 tablespoons curry paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can organic coconut milk (I use full fat)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. Add the chopped cauliflower, onion and garlic to a large bowl. Toss with the coconut oil (or olive oil).
3. Spread the vegetables out in a single layer on a baking sheet.
4. Roast in the oven for about 25-30 minutes or until golden-brown.
5. Meanwhile, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
6. Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
7. Remove the vegetables from the oven and carefully spoon them into the broth.
8. Simmer on low for about 15 minutes.
9. Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to desired consistency.
10. Stir in the coconut milk.
11. Salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 35gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 753mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.