Best 2 Curried Roast Cauliflower Soup Recipes

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Prepare to savor the delightful flavors of our curated collection of curried roast cauliflower soup recipes. This culinary journey takes you through a world of aromatic spices, creamy textures, and roasted cauliflower's nutty goodness. Indulge your taste buds with our carefully selected recipes that showcase the vibrant flavors of curry, the warmth of roasted cauliflower, and the comforting embrace of a velvety soup. Whether you seek a hearty main course or a cozy side dish, our recipes cater to every craving. Get ready to embark on a culinary adventure that will leave you craving more.

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

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
  • In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
  • Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium head cauliflower (about 7 cups of florets)
1/4 cup vegetable oil
salt
1 cup sweet onion, chopped
1 tablespoon gingerroot, finely chopped
2 teaspoons garlic, chopped
2 teaspoons curry powder
4 cups chicken stock
2 teaspoons lemon juice
salt and pepper

Steps:

  • Preheat oven to 450°F.
  • Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
  • Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
  • Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
  • Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
  • Garnish soup with swirls of Coriander Chutney prior to serving if desired.

Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4

Tips:

  • Choose a firm, unblemished cauliflower for the best results.
  • Roasting the cauliflower before adding it to the soup intensifies its flavor.
  • Use a high-quality curry powder for the best flavor. If you like spicy food, you can add more curry powder or a pinch of cayenne pepper.
  • Use vegetable broth or water instead of chicken broth for a vegan or vegetarian version of this soup.
  • Serve the soup with a dollop of yogurt or sour cream, a sprinkle of chopped fresh cilantro or parsley, and a side of crusty bread or crackers.

Conclusion:

This curried roast cauliflower soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover cauliflower. The curry powder adds a warm and flavorful touch, and the roasted cauliflower gives the soup a rich and smoky flavor. Whether you're a fan of curry or just looking for a new and exciting soup recipe, this curried roast cauliflower soup is sure to please.

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