Curried Roasted Cauliflower Soup

If you love a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup recipe is for you. This roasted garlic and cauliflower soup is made with roasted cauliflower, onion, garlic, coconut milk and 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 Garlic Cauliflower Soup Recipe

• Oil. We use a good quality extra-virgin olive oil to toss the cauliflower, onion and garlic in before roasting. You can also use coconut oil if you prefer.
• Cauliflower. We us 1 large head organic cauliflower, chopped.
• Aromatics.  We use roasted onion and garlic for this soup, which makes it so flavorful!
• Chicken Broth. Use a low-sodium or sodium-free chicken broth and so you can control the amount of sodium you add. Use vegetable broth if you want a vegan soup.
• Seasoning. This soup is seasoned with curry paste, cumin, coriander, turmeric, salt and pepper.
• Coconut Milk. Adding full fat coconut milk to this soup adds a lot of flavor and gives it a rich silky texture.

Find printable recipe with measurements below.

How To Make Roasted Cauliflower And Garlic Soup

This roasted cauliflower soup is quick and easy to make! While the cauliflower is roasting in the oven, we prepare the broth. Then after we add the roasted cauliflower to the broth, we blend the soup so it’s a nice rich creamy soup.

1. Roast Cauliflower. Mix the cauliflower florets together with the onion and garlic to a large bowl.  Toss with the coconut oil (or olive oil). Spread the florets out in a single layer on a baking sheet. Roast in the oven for about 15 minutes, turn the cauliflower using a spatula and roast another 10 to 15 minutes. 
2. Simmer Broth. While the cauliflower is roasting in the oven, heat the broth in a large stockpot (or Dutch oven) over medium-high heat. Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
3. Add Cauliflower. Spoon the roasted cauliflower into the broth and simmer on low for about 15 minutes.
4. Blend Soup. Blend the soup in batches in a blender, or using an immersion blender (stick blender), blend the soup to achieve desired consistency.
5. Add Coconut Milk. Stir in the coconut milk and heat through for about 3-5 minutes.
6. Season. Season with salt and freshly ground black pepper to taste.

How To Store Leftovers.

If you’re lucky enough to have leftovers, store them in an air-tight container in the refrigerator. If properly stored, the leftover soup should last up to 1 week. It’s best to cool and refrigerate leftovers within two hours of cooking to prevent or minimize the possibility of any spoilage. If you want to freeze leftover soup, divide the soup into meal size portions in air-tight containers or freezer bags, leaving just enough room for the soup to expand. Mark the date on the container or bag, then store in the freezer for up to 6 months. To defrost, remove the soup from the freezer and defrost in the refrigerator overnight. Or you can defrost the soup on the stove top by adding the soup and a little water or broth to pot over medium-low heat. 

Looking For More Soup Recipes

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• Italian Lentil Soup
• Sausage Lentil Soup
• Mexican Lentil Vegetable Soup
• French Potage
• Vegetarian Tuscan White Bean Soup
• Creamy Cauliflower White Bean Soup
• Turmeric Cauliflower Chowder

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Yield: 6 servings

Curried Roasted Cauliflower Soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

If you love a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup recipe is for you. This roasted garlic and cauliflower soup is made with roasted cauliflower, onion, garlic, coconut milk and curry.

Ingredients

• 1 large head organic cauliflower, coarsely chopped
• 1 large yellow onion, peeled and chopped
• 3-4 cloves garlic, peeled and smashed
• 6-8 tablespoons extra-virgin olive oil or coconut oil
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons curry paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can full fat organic coconut milk
• 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 olive oil.
3. Spread the mixture 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 chicken broth in a large stockpot (or Dutch oven) over medium-high heat.
6. Stir in the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
7. Remove the cauliflower, onion and garlic mixture from the oven and carefully spoon everything into the broth.
8. Simmer on low for about 15 minutes.
9. Blend the soup in batches in a blender, or using an immersion blender (stick blender) and blend the soup.
10. Stir in the coconut milk and cook another 5 minutes to heat through.
11. Season with salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 4mgSodium: 968mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 6g

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.