Curried Cauliflower Soup

Curried Cauliflower Soup

ACARROLL3

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

1 h servings 130 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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!

Reviews

Read all reviews 52
  1. 60 Ratings

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Most helpful positive review

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 real...

Most helpful critical review

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...

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Least positive
Newest

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...

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 real...

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 ad...

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 ...

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 t...

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...

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 an...

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...

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

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