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Creamy Curried Cauliflower Soup

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A simple, warming bowl that blends tender roasted cauliflower, a fragrant curry base, and a touch of coconut for a silky finish.

Ingredients

Scale
  • 1 medium head of cauliflower (about 1.5–2 lb), cut into florets
  • 1 large onion, chopped
  • 2–3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1.5–2 tbsp curry powder (mild to medium)
  • 1/2 tsp ground turmeric (optional)
  • 3 tbsp olive oil or avocado oil
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 (14 oz) can full-fat coconut milk
  • 1 bay leaf (optional)
  • Salt and black pepper to taste
  • Juice of 1/2 lemon or lime
  • Fresh cilantro or parsley for garnish
  • Toasted seeds or naan for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 2 tbsp oil, salt, and pepper. Roast on a baking sheet until edges brown (20–25 minutes).
  2. While cauliflower roasts, heat remaining oil in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook until soft (6–8 minutes).
  3. Add garlic, ginger, curry powder, and turmeric. Stir for 1–2 minutes until fragrant.
  4. Add roasted cauliflower to the pot. Pour in vegetable broth and add the bay leaf. Bring to a simmer and cook for 10 minutes to meld flavors.
  5. Remove the bay leaf. Use an immersion blender to puree until smooth, or carefully transfer batches to a blender (vent slightly to avoid steam buildup).
  6. Stir in coconut milk and heat gently—do not boil. Adjust seasoning with salt, pepper, and lemon juice.
  7. Serve hot, garnished with cilantro and toasted seeds or a wedge of lemon.

Notes

For extra smooth soup, pass the blended soup through a fine-mesh sieve. An immersion blender saves time and cleanup.

Nutrition

Find it online: https://recipesunfolded.com/creamy-curried-cauliflower-soup/

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