Roasted Curry Cauliflower Soup

January 2nd, 2014 by Erin Gennow
Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

Roasting the cauliflower for this soup helps provide great depth of flavor and a bit of sweetness.  The curry powder provides a nice steady spice.  This soup is not super spicy, but the curry powder offers a nice warm heat to add more flavor to the soup.


2-3 tablespoons olive oil

1 head cauliflower

1 teaspoon hot curry powder

½ teaspoon dried thyme

1 small white onion

1-2 garlic cloves

1 teaspoons fine sea salt, divided

1 quart chicken broth

½ to 1 cup buttermilk, or coconut milk (to taste)

Freshly ground black pepper



Rimmed baking sheet

Larger 4 quart pot

Blender or immersion blender


Preheat the oven to 375°F.  Cut the cauliflower into florets about 1 inch in size.  Spread the cauliflower florets onto a rimmed baking sheet.  Drizzle the cauliflower with 1 tablespoon olive oil.  Sprinkle with 1 teaspoon hot curry powder, ½ teaspoon dried thyme and ½ teaspoon fine sea salt.  Mix everything to combine.

Roast the cauliflower for about 30-40 minutes, mixing them up halfway through.  They should be lightly toasted and a fork should pierce through.

While the cauliflower is roasting, place the large pot on medium heat and add the remaining 2 tablespoons olive oil.  Dice the onion and the garlic cloves and add to the hot oil in the pan.  Sprinkle the onions with the remaining ½ teaspoon fine sea salt.  Sauté the onion and garlic over medium to medium-low heat until soft and translucent, about 10 minutes.  You can keep the onions warm over the lowest heat setting until the cauliflower is done roasting.

Once the cauliflower is done roasting, transfer it to the pot with the onions.  Add in the 1 quart of chicken stock and bring to a simmer.  Simmer for about 10 minutes.

After the cauliflower has simmered for 10 minutes puree the soup to your desired consistency with an immersion blender, or in batches with a regular stand blender.  Always use caution when blending hot liquids.  Fill the stand blender only halfway full and place a towel on top of the lid before blending.

Return the blended soup to the pot and stir in ½ to 1 cup of buttermilk (or coconut milk).

Season to taste with freshly ground black pepper and fine sea salt if needed.

Three years ago on The Daily Morsel


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