*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!
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!
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
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.
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.
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:)
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.
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!
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