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My review
Curried Cauliflower Soup
ACARROLL3
"A simple, delicious soup for cold winter days."
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Ingredients
1 h servings 130 calsOriginal recipe yields 8 servings (8 cups)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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; 10.9 g fat; 7.9 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 236 mg sodium. Full nutrition
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Reviews
Read all reviews 5361 Ratings
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Most helpful positive review
9/19/2008
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 real...
Most helpful critical review
6/10/2008
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...
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6/10/2008
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...
9/19/2008
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 real...
11/26/2008
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 ad...
11/8/2009
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 ...
8/23/2008
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 t...
11/22/2010
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...
12/10/2011
Very good soup. I was very liberal with the curry paste. I added a healthy dash of cayenne along with tumeric, tarragon, and curry powder in generous proportions. I used light coconut milk an...
6/13/2011
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 ingred...
4/25/2010
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...