Best 3 Curry Roasted Cauliflower Soup Recipes

Indulge in a symphony of flavors with our delectable Curry Roasted Cauliflower Soup. This creamy and comforting soup is a culinary masterpiece that tantalizes the taste buds with its perfect balance of spices and textures. The roasted cauliflower adds a smoky sweetness, while the aromatic blend of curry spices creates a warm and inviting flavor profile. Served with a touch of fresh cilantro and a sprinkle of toasted almonds, this soup is a feast for the senses.

The culinary journey doesn't end there. This article presents a collection of tantalizing recipes that showcase the versatility of cauliflower. From the crispy and flavorful Cauliflower Wings, perfect for game day gatherings, to the hearty and satisfying Cauliflower Fried Rice, a healthier twist on a classic dish. Each recipe is carefully crafted to highlight the unique qualities of cauliflower, transforming it into a culinary star.

Whether you're a vegetarian seeking hearty and flavorful meals or simply looking to incorporate more vegetables into your diet, this article has something for everyone. Discover new ways to enjoy cauliflower and embark on a culinary adventure that will leave you craving more.

Here are our top 3 tried and tested recipes!

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories Lunch

Yield 4 serving

Number Of Ingredients 20

Ingredients

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
Make the soup: Increase the oven temperature to 450˚F (220˚C).
Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
Roast for 25 minutes, until browned and tender.
Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
Add the roasted cauliflower to a blender with the broth and puree until smooth.
Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

CURRY ROASTED CAULIFLOWER SOUP

Curry Roasted Cauliflower Soup image

This savory soup is a great way to use cauliflower.

Provided by catie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder, or more to taste
2 teaspoons mustard seeds
5 tablespoons butter, divided
⅓ cup chopped sweet onion
6 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g

ROASTED CAULIFLOWER AND CURRY SOUP

ROASTED CAULIFLOWER AND CURRY SOUP image

Categories Ginger

Number Of Ingredients 10

Ingredients

1 head cauliflower , trimmed and separated into flowerets
2 tbsp. olive oil
1 bunch leek , washed well, white and green part only, thinly sliced
2 cloves garlic , minced
8 cups Swanson® Natural Goodness Chicken Broth
1/3 bunch fresh cilantro leaves
1 tsp. curry powder
1 tbsp. minced fresh ginger root
1 tsp. grated lemon rind 1 stalk lemongrass, minced
1/2 tsp. ground cumin

Steps:

Heat the oven to 425°F. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast for 30 minutes. Heat the remaining oil in a 12-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender. Add the broth, cilantro, curry, ginger, lemon rind, cumin and cauliflower. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender. Pour one-third of the cauliflower mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining cauliflower mixture. Pour the soup through a sieve. Season to taste.

Tips:

Use a variety of cauliflower. Different types of cauliflower, such as white, purple, or Romanesco, can add different flavors and textures to your soup.
Roast the cauliflower before adding it to the soup. This will help to caramelize the cauliflower and bring out its natural sweetness.
Use a good quality curry powder. The curry powder is the key flavoring ingredient in this soup, so it's important to use a good quality one. Look for a curry powder that is made with a variety of spices, such as cumin, coriander, turmeric, and fenugreek.
Don't be afraid to adjust the spices to your liking. If you like a spicy soup, add more curry powder or cayenne pepper. If you prefer a milder soup, reduce the amount of curry powder or omit the cayenne pepper.
Serve the soup with your favorite toppings. Some popular toppings for curry roasted cauliflower soup include cilantro, yogurt, croutons, and bacon.

Conclusion:

Curry roasted cauliflower soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover cauliflower. With its creamy texture and flavorful broth, this soup is sure to be a hit with your family and friends.