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
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot and garnish with fresh cilantro or parsley, if desired.
