Curried Cauliflower Soup Recipe -
Curried Cauliflower Soup Recipe
  • READY IN 1 hr

Curried Cauliflower Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2008

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!

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!

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

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.

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.

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 :)

Dec 10, 2011

Very good soup. I was very liberal with the curry paste. I added a healthy dash of cayenne along with tumeric, tarragon, and curry powder in generous proportions. I used light coconut milk and a dollup of fat free greek yogurt for good measure. It came out well. Thanks so much for sharing this recipe. It's great for cold winter nights.

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!


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  • 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.

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