Best 2 Curried Roast Cauliflower Soup Recipes

Indulge in a symphony of flavors with our tantalizing Curried Roast Cauliflower Soup, a culinary delight that strikes a perfect balance between warmth and comfort. This vegetarian soup is a delightful fusion of roasted cauliflower, fragrant spices, and a creamy coconut milk base, resulting in a rich and velvety texture that will transport your taste buds to a realm of culinary bliss.

Embark on a flavor-packed journey as you explore our extensive collection of soup recipes, each offering a unique taste sensation. From the classic Creamy Tomato Soup, bursting with umami-rich flavors, to the hearty and rustic Tuscan Sausage and Kale Soup, brimming with wholesome ingredients, our soup selection caters to every palate.

For those seeking a zesty kick, our Spicy Sweet Potato and Black Bean Soup is sure to ignite your senses with its vibrant blend of spices. And for a taste of the Orient, dive into our aromatic Thai Coconut Chicken Soup, a symphony of lemongrass, galangal, and kaffir lime leaves.

Whether you're craving a comforting bowl of soup on a chilly evening or seeking a flavorful lunch option, our curated selection of recipes has something for every occasion. Let your taste buds embark on a culinary adventure as you explore the depths of flavor in each of these delectable soups.

Here are our top 2 tried and tested recipes!

CURRIED ROAST CAULIFLOWER SOUP

Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

CURRIED ROAST CAULIFLOWER SOUP

Curried Roast Cauliflower Soup image

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (about 7 cups of florets)
1/4 cup vegetable oil
salt
1 cup sweet onion, chopped
1 tablespoon gingerroot, finely chopped
2 teaspoons garlic, chopped
2 teaspoons curry powder
4 cups chicken stock
2 teaspoons lemon juice
salt and pepper

Steps:

Preheat oven to 450°F.
Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
Garnish soup with swirls of Coriander Chutney prior to serving if desired.

Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4

Tips:

For a richer flavor, roast the cauliflower at a higher temperature (450°F) for a shorter amount of time (20-25 minutes).
To make the soup creamier, use an immersion blender or a regular blender to puree the soup until smooth.
If you don't have any curry powder on hand, you can make your own by combining ground cumin, coriander, turmeric, and chili powder.
For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the butter.
Garnish the soup with fresh cilantro, chopped nuts, or a dollop of yogurt before serving.

Conclusion:

This curried roast cauliflower soup is a delicious and comforting meal that is perfect for a cold winter day. It is also a great way to use up leftover cauliflower. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this soup is sure to please everyone at the table.

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