Best 3 Curry Roasted Cauliflower Soup Recipes
If you're looking for a hearty, comforting, and flavorful soup that's also good for you, then curry roasted cauliflower soup is the perfect choice for you. This soup is packed with vegetables, including cauliflower, carrots, celery, and onion, and it gets its rich flavor from a combination of curry powder, ginger, garlic, and coconut milk. It's a great way to warm up on a cold day or to enjoy a healthy and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY
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
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
CURRY ROASTED CAULIFLOWER SOUP
This savory soup is a great way to use cauliflower.
Provided by catie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
- Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
- Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g
ROASTED CAULIFLOWER AND CURRY SOUP
Categories Ginger
Number Of Ingredients 10
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:
- Choose the right cauliflower: For the best flavor and texture, choose a head of cauliflower that is dense and heavy, with tightly packed florets. Avoid heads with any signs of bruising or wilting.
- Roast the cauliflower before adding it to the soup: Roasting the cauliflower brings out its natural sweetness and gives the soup a rich, smoky flavor. Be sure to roast the cauliflower until it is tender but still has a slight bite to it.
- Use a variety of spices: Curry powder is a key ingredient in this soup, but you can also add other spices to taste, such as cumin, coriander, and garam masala. Experiment with different combinations of spices until you find a flavor profile that you enjoy.
- Don't be afraid to add some heat: If you like spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the soup. Just be careful not to add too much, or you'll overwhelm the other flavors.
- Serve the soup with your favorite toppings: This soup is delicious on its own, but it's also great with a variety of toppings, such as croutons, shredded cheese, or a dollop of sour cream. Get creative and experiment with different toppings until you find the ones you like best.
Conclusion:
This curry roasted cauliflower soup is a delicious and healthy way to enjoy this versatile vegetable. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give this recipe a try.
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