Creamy Curry Cauliflower Soup
This creamy, roasted curry cauliflower soup recipe has a heavenly, silky texture, so much flavor, can be made nice and spicy and is completely vegan!
Servings: 4 servings
Cutting board and sharp knife
Large mixing bowl and spoon
Foil-lined baking sheet
Large stock pot
Immersion blender or standing blender
- 1 head
cauliflower - large (or 2 small)
- 5 tbsp.
- 1 medium
can of coconut milk
- 2 cups
- 2 tsp.
red curry paste
cayenne pepper - or 1 tsp. to make it spicy
- 2 tsp.
- fresh pepper - a good sprinkle
For the Croutons
- 6 slices baguette - sliced into ½ inch cubes
- 1 tbsp. olive oil
- garlic powder - just a sprinkle
- salt - just a sprinkle
Preheat oven to 400 F. Chop 1 head of cauliflower into florets, slicing large pieces in half. Peel and slice the tops off of 6 garlic cloves. Toss cauliflower florets and garlic with 3 tbsp. olive oil in a large mixing bowl.
On a foil-lined baking sheet, lay cauliflower flat sides-down and make sure the garlic is on the foil – not on top of the cauliflower. Roast for 30-40 minutes or until flat sides are nice and brown.
While cauliflower and garlic roasts, slice a medium-side red onion and add it to a stock pot. Add 2 tbsp. olive oil to the pot and sauté until brown. About 15 minutes. Cover until cauliflower and garlic are finished.
Once cauliflower and garlic are ready, add them to the pot with onions, 13.5 oz. canned coconut milk, 2 cups vegetable broth, 2 tsp. red curry paste, 2 tsp. salt, ¼ tsp. cayenne pepper (or 1 tsp. to make it spicy), and a good sprinkle of fresh pepper.
Use an immersion blender until all ingredients are perfectly creamy. Turn heat to medium, and simmer for 10-15 minutes until hot, and serve.
For the Croutons
Pre-heat oven to 350 F. Slice pieces of baguette into about 20 half-inch cubes. Pour 1 tbsp. olive oil onto a plate or a bowl, and sprinkle with garlic powder and salt. Dip the sides of each bread cube into the oil, making sure not to saturate. Bake for 7-10 minutes and serve.
1. If you don’t have an immersion blender, and will be using a standing blender instead...
Simply add all of the ingredients in step 4 to your blender and blend until creamy. Then, add blended soup to the stock pot and simmer for 10-15 minutes until hot, and serve.
2. Make sure to use canned coconut milk, not coconut cream or cream of coconut.
Coconut cream and cream of coconut are very sweetened, and used for desserts and cocktails. Canned coconut milk is simply unsweetened coconut milk that has a layer of unsweetened coconut cream on the top. Also be sure to use canned coconut milk, instead of bottled coconut milk. It will be too thin for a soup like this.
3. This soup will last for 5 days in the fridge.
If you don’t finish it in time, it will freeze and re-heat perfectly.
Serving: 4cups | Calories: 571kcal | Carbohydrates: 38g | Protein: 9g | Fat: 45g | Saturated Fat: 22g | Sodium: 1777mg | Potassium: 733mg | Fiber: 5g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 73mg | Calcium: 96mg | Iron: 5mg