Curried Cauliflower Soup
This curried cauliflower soup recipe is everything a great weeknight bowl of soup should be: warming, deeply flavorful, and surprisingly simple to pull together.
Equipment
- Large rimmed baking sheet
- Large heavy-bottomed pot or Dutch oven (5-6 quart)
- Immersion blender or countertop blender - Immersion blender is preferred
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
- Box grater or microplane - For ginger
Ingredients
- 1 large head of cauliflower (about 2.5 lbs / 1.1 kg) - cut into florets
- 3 tablespoons olive oil - divided
- 1 medium yellow onion - about 1 cup or 150g, diced
- 4 cloves garlic - minced
- 1 tablespoon fresh ginger - about a 1-inch or 2.5 cm piece, grated
- 2 teaspoons curry powder
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper - adjust to taste
- 4 cups vegetable broth - 950 ml, low-sodium preferred
- 1 can full-fat coconut milk - 13.5 oz or 400 ml
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt - plus more to taste
- black pepper - to taste
For Garnish (Optional)
- coconut milk - a swirl for drizzling
- fresh cilantro - roughly chopped
- red pepper flakes
- toasted pumpkin seeds - or croutons
Instructions
- Preheat oven to 425°F (220°C). Cut cauliflower into 1.5-2 inch florets. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Roast cauliflower for 25-30 minutes, flipping once at halfway point, until edges are deep golden brown and centers are tender.
- Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté onion for 6-8 minutes until soft and translucent. Add garlic and ginger, cook for 60-90 seconds until fragrant.
- Add curry powder, turmeric, and cayenne. Cook for 1-2 minutes, stirring constantly, until spices are fragrant and color deepens.
- Add roasted cauliflower to the pot and stir to coat. Pour in vegetable broth, scraping up any browned bits. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove from heat and cool for 2-3 minutes. Blend with an immersion blender directly in the pot until completely smooth and creamy, about 60-90 seconds.
- Return to medium-low heat. Stir in coconut milk and lemon juice. Season with salt and pepper to taste. Heat gently for 3-5 minutes, but do not boil.
- Ladle into bowls and garnish with a swirl of coconut milk, fresh cilantro, red pepper flakes, and toasted pumpkin seeds if desired. Serve immediately.
Notes
- Roasting is essential: Don't skip roasting the cauliflower. The caramelized edges add a deep, nutty flavor that boiling cannot replicate.
- Bloom your spices: Always cook curry powder in oil for 1-2 minutes before adding liquid to unlock its full aromatic potential.
- Use full-fat coconut milk: It provides the best creamy texture and richness. Light coconut milk will result in a thinner soup.
- Season in layers: Add salt when roasting, when sautéing onions, and at the end. This builds a more complex flavor profile.
- Fresh is best: Use fresh ginger rather than dried for the brightest flavor. A microplane makes grating effortless.
- Adjust consistency: If the soup is too thick, add a splash of vegetable broth or water until you reach your desired texture.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Flavors often improve overnight.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it has thickened. Do not boil after adding coconut milk.
- Variations: Add a diced potato for extra body, stir in red lentils for protein, or substitute Thai red curry paste for the curry powder for a different flavor profile.
- Make it chunky: Reserve about 1 cup of roasted cauliflower before blending and stir it back into the pureed soup for textural contrast.