A simple, delicious soup for cold winter days.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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!

Nutrition Facts

130.2 calories; 2.9 g protein; 7.9 g carbohydrates; 0 mg cholesterol; 235.5 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2008
I gave this five stars with taking into account Caroline C's tips on adding spices. I added extra curry paste cumin coriander cayenne salt&pepper and otherwise followed the recipe. I really think the added spices are important. I loved the smooth delicious flavor of this HEALTHY soup and will definitely make it again! Read More
(48)

Most helpful critical review

Rating: 3 stars
06/11/2008
Good as a very basic recipe but it needs more seasoning - a little turmeric ground coriander ground cumin some cayenne. Salt and pepper too. I made it with coconut milk but also added a glug of heavy cream. A medium potato peeled and diced makes it go a little further too. This turned out nicely but it needs a bit of tweakage. Thanks! Read More
(65)
70 Ratings
  • 5 star values: 39
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/20/2008
I gave this five stars with taking into account Caroline C's tips on adding spices. I added extra curry paste cumin coriander cayenne salt&pepper and otherwise followed the recipe. I really think the added spices are important. I loved the smooth delicious flavor of this HEALTHY soup and will definitely make it again! Read More
(48)
Rating: 3 stars
06/11/2008
Good as a very basic recipe but it needs more seasoning - a little turmeric ground coriander ground cumin some cayenne. Salt and pepper too. I made it with coconut milk but also added a glug of heavy cream. A medium potato peeled and diced makes it go a little further too. This turned out nicely but it needs a bit of tweakage. Thanks! Read More
(65)
Rating: 5 stars
09/20/2008
I gave this five stars with taking into account Caroline C's tips on adding spices. I added extra curry paste cumin coriander cayenne salt&pepper and otherwise followed the recipe. I really think the added spices are important. I loved the smooth delicious flavor of this HEALTHY soup and will definitely make it again! Read More
(48)
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Rating: 5 stars
01/27/2009
This was a fabulous soup - I did doctor the ingredients a bit - I added more curry paste cayenne pepper Kosher salt and dried basil leaves. My boyfriend insists that on the next go-around I add baby peas and shrimp - since he has very good taste I just might listen (for once). Thank you for submitting this healthy and delicious meal. Cheers! Update - added the shrimp and it was... SWITCHED ON! (a.k.a EXCELLENT!) - Thanks again Read More
(23)
Rating: 5 stars
11/11/2009
This soup is amazing! I used light coconut milk and low sodium chicken broth. I also sprayed the vegetables lightly with olive oil before roasting. I used Thai Kitchen red curry paste which is VERY spicy but thats ok... in the bottom of the soup cup I put fresh pineapple chunks and a small scoop of brown rice. The pineapple added just a bit more flavor and toned the heat down a bit. Will make often this winter! Hubby suggested shrimp in it too like another cook here did. Read More
(15)
Rating: 5 stars
08/24/2008
I loved this soup!! I didn't follow the directions exactly (as I had to wait for my husband to bring me some missing coconut milk & curry paste). Reduced the stock by about 2 cups since I like thick soups... but it was DELICIOUS! Next time I'll try a hotter curry paste and not a mild. Read More
(10)
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Rating: 4 stars
11/23/2010
Very tasty indeed - however as per the other reviewers I would def pimp this one up with extra spices - I followed all directions except that I whizzed up a good chunk of ginger fresh coriander small handfull of black peppercorns dash of tumeric and garam masala powders with 2 tablespoons of tikka masala curry paste then fried this in some oil before adding the vegetable stock coconut milk and roasted cauliflower/onion and garlic. YUM - next time I'll make it with two heads of cauliflower and feed the masses:) Read More
(6)
Rating: 5 stars
06/14/2011
Deeelish!! But don't think you can skip the cauliflower and just add more onions LOL. Waaay too oniony and I like onions. So I bought cauliflower the next day doubled the rest of the ingredients to make up for the extra onions and it worked out wonderfully. Only change I made was beef stock instead of veggie and omitted the garlic because I don't do garlic. Read More
(4)
Rating: 4 stars
07/21/2009
A great easy recipe! It's become a standby for me is really versatile and freezes well. Read More
(4)
Rating: 5 stars
04/30/2010
I thought this soup was excellent. I think the type of curry paste used makes all the difference. I used red curry paste and I didn't have to add any extra spices. Red curry can be very spicy so for people that don't want the extra spice they should choose a milder curry paste. It was perfect for me. I think it would also be good not blended if you wanted a chunky soup. I also used light coconut mild and used 4 cups of bouillon. Excellent! Read More
(4)