Curried Cauliflower Soup

Name: Curried Cauliflower Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 cups
Ingredients: 1 head cauliflower, cut into florets; 1 onion, cut into chunks; 3 cloves garlic, halved; 5 cups vegetable stock; 1 (14 ounce) can coconut milk; 1 tablespoon curry paste

Rating: 4.44 stars

71 Ratings
61 Reviews
3 Photos

A simple, delicious soup for cold winter days.

By ACARROLL3

Gallery

Recipe Summary test

prep:

15 mins

cook:

45 mins

total:

60 mins

Servings:

Yield:

8 cups

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Directions

Step 1
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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Step 2
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

Per Serving:

130 calories; protein 2.9g; carbohydrates 7.9g; fat 10.9g; sodium 235.5mg. Full Nutrition

Reviews (61)

Most helpful positive review

Yum Yum

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

Helpful

(48)

Most helpful critical review

Caroline C

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

Helpful

(67)

71 Ratings

5 star values: 40
4 star values: 25
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

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Caroline C

06/11/2008

Helpful

(67)

Yum Yum

09/20/2008

Helpful

(48)

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

Helpful

(23)

Milwaukee Pam

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

Helpful

(15)

Yvette C

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

Helpful

(10)

Lisa

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

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(6)

MyFoodWontKillYou...Really

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

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(4)

KMAX1

07/21/2009

A great easy recipe! It's become a standby for me is really versatile and freezes well. Read More

Helpful

(4)

mary1978ann

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

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(4)

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