Spicy and Creamy Curried Cauliflower Soup

This curried cauliflower soup is a velvety and flavor-packed dish that will satisfy your taste buds and warm you up on a chilly evening. Made with roasted cauliflower, aromatic spices, and creamy coconut milk, this soup is a healthy and delicious choice for lunch or dinner. It's perfect for vegans, and the combination of cauliflower and curry creates a delightful and unexpected flavor profile that will leave you wanting more. Ready in just 30 minutes, this soup is a quick and easy option for a satisfying meal.

Ingredients

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and black pepper to taste

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the cauliflower florets on a baking sheet and drizzle with olive oil. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes or until the cauliflower is golden brown.
3. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 5 minutes or until the onion is translucent.
4. Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the onions and garlic with the spices. Cook for an additional 2 minutes to toast the spices.
5. Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
6. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, blend the soup in batches to avoid overfilling.
7. Return the soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste. Simmer for an additional 5 minutes to heat through.
8. Serve hot and garnish with fresh cilantro or parsley, if desired.

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