Best 2 Roasted Cauliflower And Curry Soup Recipes

Roasted cauliflower and curry soup is a delightful dish that infuses the rich, earthy flavors of roasted cauliflower with the warm, aromatic spices of curry. This enticing soup showcases the versatility of cauliflower and the culinary magic that occurs when it is roasted, caramelizing its edges and enhancing its natural sweetness. When combined with a creamy, flavorful curry broth, roasted cauliflower transforms into a velvety, satisfying soup that tantalizes the taste buds and nourishes the soul. Whether seeking a comforting meal on a chilly day or a flavorful vegetarian option, roasted cauliflower and curry soup promises a culinary journey that is sure to please even the most discerning palates.

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ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

Roasted Cauliflower And Curry Soup Recipe by Tasty image

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

Ingredients

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

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

ROASTED CAULIFLOWER AND CURRY SOUP

ROASTED CAULIFLOWER AND CURRY SOUP image

Categories Ginger

Number Of Ingredients 10

Ingredients

1 head cauliflower , trimmed and separated into flowerets
2 tbsp. olive oil
1 bunch leek , washed well, white and green part only, thinly sliced
2 cloves garlic , minced
8 cups Swanson® Natural Goodness Chicken Broth
1/3 bunch fresh cilantro leaves
1 tsp. curry powder
1 tbsp. minced fresh ginger root
1 tsp. grated lemon rind 1 stalk lemongrass, minced
1/2 tsp. ground cumin

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: Look for a head of cauliflower that is firm and white, with no signs of bruising or discoloration.
Roast the cauliflower before adding it to the soup: Roasting the cauliflower brings out its natural sweetness and flavor.
Use a good quality curry paste: The curry paste is the key to the flavor of the soup, so be sure to use a good quality one.
Don't be afraid to adjust the amount of curry paste: Depending on your personal preference, you can add more or less curry paste to the soup.
Serve the soup with your favorite toppings: Some popular toppings include cilantro, yogurt, and naan bread.

Conclusion:

Roasted cauliflower and curry soup is a delicious and easy-to-make soup that is perfect for a cold winter day. With its creamy texture, flavorful broth, and roasted cauliflower, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup, give this roasted cauliflower and curry soup a try. You won't be disappointed!

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