Go Back

Curried Cauliflower Soup

A warm and comforting dish, Curried Cauliflower Soup combines creamy coconut milk with fragrant spices, creating a deliciously rich soup perfect for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian, Vegetarian
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 medium head cauliflower (about 4 cups, sliced into florets) The star of the dish, cauliflower adds a pleasant, tender texture.
  • 3 tbsp olive oil (divided) Enhances flavors and helps achieve a perfect roast.
  • 1 medium onion (diced to ½") Provides a sweet base for the soup.
  • 1 medium sweet apple, like gala (cored and diced to ½") Adds sweetness and depth to the dish.
  • 3 cloves garlic (minced) Gives the soup a delightful punch.
Spices
  • 1 ½ tbsp curry powder Provides warmth and complexity.
  • 1 tsp cumin Enhances flavor with a slight nutty taste.
  • 1 tsp turmeric Adds vibrant color and warm taste.
  • 1 tsp salt Enhances other flavors.
  • 1 tsp pepper Adds a touch of heat.
Liquid Ingredients
  • 2 cups vegetable or chicken broth Adds depth and heartiness.
  • 1 14-oz can full-fat coconut milk Brings wonderful richness.
  • 2 tsp rice vinegar Brightens the rich flavors.
For Garnish
  • Cilantro (chopped) Adds a fresh finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
Roasting
  1. In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil and a pinch of salt. Spread the florets onto a baking sheet in a single layer.
  2. Roast in the oven for 25-30 minutes, stirring halfway through, until golden brown and tender. Reserve 1 cup for garnishing.
Cooking
  1. In a Dutch oven, heat remaining tablespoon of olive oil over medium heat. Add diced onion and apple, and sauté for about 6-7 minutes until translucent.
  2. Stir in minced garlic, curry powder, cumin, and turmeric, and sauté for 1 minute until fragrant.
  3. Add roasted cauliflower, broth, coconut milk, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
Blending
  1. Stir in rice vinegar and puree the soup with an immersion blender until smooth and creamy. Adjust seasoning as needed.
Serving
  1. Ladle the soup into bowls, garnish with reserved roasted cauliflower and fresh cilantro, and serve warm.

Notes

For extra texture, consider topping with toasted nuts or seeds. A touch of lime juice can add zest.