Curried Roast Cauliflower Soup Recipes

CURRIED CAULIFLOWER SOUP

Steps:

• 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!

CURRIED ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 375 degrees
• Add the chopped cauliflower, onion and garlic to a large bowl. Toss with the coconut oil (or olive oil).
• Spread the vegetables out in a single layer on a baking sheet.
• Roast in the oven for about 25-30 minutes or until golden-brown.
• Meanwhile, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
• Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
• Remove the vegetables from the oven and carefully spoon them into the broth.
• Simmer on low for about 15 minutes.
• Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to desired consistency.
• Stir in the coconut milk.
• Salt and pepper to taste.

EASY CURRIED CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

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!

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
• Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
• Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
• Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

CURRIED ROAST CAULIFLOWER SOUP

Steps:

• Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
• In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
• Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

CURRIED ROAST CAULIFLOWER SOUP

Steps:

• Preheat oven to 450°F.
• Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
• Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
• Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
• Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
• Garnish soup with swirls of Coriander Chutney prior to serving if desired.

ROASTED CAULIFLOWER AND CURRY SOUP

Steps:

• Preheat your oven to 450 degrees.
• Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
• Roast cauliflower until it turns brown, about 25 minutes.
• Melt butter and add onions to medium size sauce pan. Cook onions until soft.
• Add curry powder, cauliflower, water and broth to pan.
• Cover and bring to a boil.
• Uncover, reduce heat and simmer for 5 minutes.
• Remove 3 cups of cauliflower from the pot.
• Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
• Add the 3 cups of cauliflower back inches Top with parsley.
• Enjoy.