Curried Cauliflower Soup

Warm up with a bowl of this creamy Curried Cauliflower Soup, a cozy, flavor-packed recipe that's both healthy and satisfying. Roasted cauliflower brings a nutty depth to this silky soup, while a vibrant blend of curry powder, turmeric, and cumin infuses every spoonful with aromatic warmth. Lusciously finished with coconut milk, lime juice, and fresh cilantro, this vegan and gluten-free dish is as nourishing as it is delicious. Perfect for meal prep or a comforting weeknight dinner, this one-pot wonder is ready in under an hour and pairs beautifully with crusty bread or a side salad. Embrace this hearty cauliflower soup recipe for an easy, wholesome way to enjoy bold, comforting flavors!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 tablespoon Ginger
• 2 teaspoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 4 cups Vegetable stock
• 1 cup Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into florets, rinse them, and pat them dry. Toss the florets in 1 tablespoon of olive oil and spread them out on a baking sheet. Roast for 25 minutes or until they are golden brown and tender.

Step 3

While the cauliflower is roasting, finely dice the onion, mince the garlic, and grate the ginger.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.

Step 5

Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.

Step 6

Stir in the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.

Step 7

Pour in the vegetable stock and bring it to a simmer. Once the cauliflower is roasted, add it to the pot.

Step 8

Use an immersion blender to purée the soup until smooth, or transfer it in batches to a countertop blender. Return the soup to the pot if blended separately.

Step 9

Stir in the coconut milk, salt, and black pepper. Simmer the soup for another 5 minutes to meld the flavors.

Step 10

Add the lime juice and adjust seasoning to taste. If desired, thin the soup with a little extra vegetable stock or water.

Step 11

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(1973.0g)

Amount per serving	% Daily Value*
Calories	935.9

Total Fat 39.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 6919.5mg	0%
Total Carbohydrate 129.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 48.0g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 358.1mg	0%
Iron 14.0mg	0%
Potassium 4120.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 12.6%

Carbs: 52.1%