Best 2 Roasted Cauliflower And Curry Soup Recipes

Indulge in a culinary symphony of flavors with our roasted cauliflower and curry soup, a delectable dish that tantalizes the taste buds with its harmonious blend of roasted cauliflower, fragrant curry spices, and creamy coconut milk. This symphony of flavors is further complemented by a delightful array of recipes that elevate the soup experience. From tantalizing cauliflower fritters to a refreshing cauliflower and kale salad, each recipe adds a unique dimension to this versatile vegetable. Embark on a culinary journey that promises to delight and inspire, as you explore the diverse flavors and textures that cauliflower has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

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

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:

For a smoother soup, blend it in a high-powered blender or use an immersion blender until it reaches your desired consistency.
If you prefer a thicker soup, simmer it for a longer period of time or add a thickening agent such as cornstarch or roux.
Adjust the amount of curry powder to suit your taste preferences. For a milder flavor, use less curry powder or a mild curry powder blend. For a spicier soup, use more curry powder or a hotter curry powder blend.
Feel free to experiment with different vegetables in this soup. Some good options include carrots, celery, potatoes, or sweet potatoes.
Garnish the soup with fresh cilantro, green onions, or a dollop of yogurt before serving for an extra burst of flavor.

Conclusion:

This Roasted Cauliflower and Curry Soup is a delicious and nutritious 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. So next time you are looking for a healthy and flavorful soup, give this Roasted Cauliflower and Curry Soup a try!

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