Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup
Staff Writer
Meg Hall

This simple cauliflower soup by Meg Hall is given a boost of flavor from roasting the cauliflower and a touch of yellow curry powder. 

Click here for more spring soup recipes. 

8
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 head cauliflower
  • 2 Tablespoons minced garlic
  • 2 Tablespoons extra-virgin olive oil
  • 4 Tablespoons yellow curry powder
  • 2 Tablespoons unsalted butter
  • 1/2 Cup whole milk
  • 1 Cup chicken stock
  • Kosher salt and black pepper, to taste

Directions

Preheat the oven to 400 degrees.

Split the cauliflower in 1/2 and move your knife around the stem to release all the florets. Cut the florets into similar sizes.

Spread the cauliflower florets on a baking sheet and toss with 2 tablespoons of the curry powder, the minced garlic, oil, and season with salt and pepper to taste. 

Roast in the oven until the cauliflower is golden brown, about 10-15 minutes.  In a small saucepan, melt the butter, milk, and chicken stock. 

Place the roasted cauliflower (reserve some pieces for garnish) in a food processor and add 1/2 of the warm milk mixture. Turn on the processor and continue to add liquid until the soup is at the desired consistency. Season soup until desired taste is achieved. 

Ladle soup into bowls and garnish with roasted cauliflower.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
5mg
2%
Carbohydrate, by difference
16g
12%
Protein
4g
9%
Vitamin A, RAE
5µg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
62mg
6%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
48mg
7%
Selenium, Se
4µg
7%
Sodium, Na
333mg
22%
Water
26g
1%
Zinc, Zn
1mg
13%

Curry Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Curry Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Curry Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.