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READY IN 1 hr

Curried Cauliflower Soup

Read Reviews (36)

"A simple, delicious soup for cold winter days." — ACARROLL3

Ingredients Edit and Save

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Original recipe makes 8 cups Change Servings

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved

5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

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Directions

Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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I gave this five stars with taking into account Caroline C's tips on adding spices. I added extra curry paste, cumin, coriander, cayenne, salt&pepper, and otherwise followed the recipe. I really think the added spices are important. I loved the smooth delicious flavor of this HEALTHY soup and will definitely make it again!

—Yum Yum

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Most Helpful Critical Review

Jun 10, 2008

Good as a very basic recipe, but it needs more seasoning - a little turmeric, ground coriander, ground cumin, some cayenne. Salt and pepper too. I made it with coconut milk but also added a glug of heavy cream. A medium potato, peeled and diced, makes it go a little further too. This turned out nicely but it needs a bit of tweakage. Thanks!

—Caroline C

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41 Ratings

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Jan 27, 2009

This was a fabulous soup - I did doctor the ingredients a bit - I added more curry paste, cayenne pepper, Kosher salt and dried basil leaves. My boyfriend insists that on the next go-around I add baby peas and shrimp - since he has very good taste, I just might listen (for once). Thank you for submitting this healthy and delicious meal. Cheers! **Update** - added the shrimp and it was . . . SWITCHED ON! (a.k.a EXCELLENT!) - Thanks again

—JT

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Nov 11, 2009

This soup is amazing! I used light coconut milk and low sodium chicken broth. I also sprayed the vegetables lightly with olive oil before roasting. I used Thai Kitchen red curry paste which is VERY spicy, but thats ok... in the bottom of the soup cup, I put fresh pineapple chunks and a small scoop of brown rice. The pineapple added just a bit more flavor and toned the heat down a bit. Will make often this winter! Hubby suggested shrimp in it too like another cook here did.

—Milwaukee Pam

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Aug 23, 2008

I loved this soup!! I didn't follow the directions exactly (as I had to wait for my husband to bring me some missing coconut milk & curry paste). Reduced the stock by about 2 cups since I like thick soups... but it was DELICIOUS! Next time I'll try a hotter curry paste and not a mild.

—Yvette C

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Nov 23, 2010

Very tasty indeed - however as per the other reviewers I would def pimp this one up with extra spices - I followed all directions except that I whizzed up a good chunk of ginger, fresh coriander, small handfull of black peppercorns, dash of tumeric and garam masala powders with 2 tablespoons of tikka masala curry paste, then fried this in some oil before adding the vegetable stock, coconut milk and roasted cauliflower/onion and garlic. YUM - next time I'll make it with two heads of cauliflower and feed the masses :)

—Lisa

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Apr 30, 2010

I thought this soup was excellent. I think the type of curry paste used makes all the difference. I used red curry paste and I didn't have to add any extra spices. Red curry can be very spicy so for people that don't want the extra spice they should choose a milder curry paste. It was perfect for me. I think it would also be good not blended if you wanted a chunky soup. I also used light coconut mild and used 4 cups of bouillon. Excellent!

—mary1978ann

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Jul 21, 2009

A great, easy recipe! It's become a standby for me, is really versatile and freezes well.

—KMAX1

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Nutrition

Calories
130 kcal
7%

Carbohydrates
7.9 g
3%

Cholesterol
0 mg
0%

Fat
10.9 g
17%

Fiber
2.7 g
11%

Protein
2.9 g
6%

Sodium
236 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Cauliflower Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 130
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 9.3g 47 %
Cholesterol 0mg 0 %
Sodium 236mg 9 %
** Potassium 370mg 10 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 2.7g 11 %
Protein 2.9g 6 %
** Sugars 2.5g
** Vitamin A 4 %
** Vitamin C 59 %
** Calcium 4 %
** Iron 20 %
** Thiamin 6 %
** Niacin 10 %
** Vitamin B6 13 %
** Magnesium 12 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.