Rating: 4.62 stars
106 Ratings
  • 5 star values: 76
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1

A rich and filling soup, perfect for cold winter nights.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.

  • Roast cauliflower in preheated oven until browned, about 25 minutes.

  • Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.

  • Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.

  • Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Nutrition Facts

359 calories; protein 5.4g; carbohydrates 15.1g; fat 32.7g; cholesterol 89.9mg; sodium 1390.9mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
02/29/2016
Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess. Read More
(15)

Most helpful critical review

Rating: 3 stars
01/05/2020
I found it too spicy I do like a good curry but this one was a tad to hot Read More
106 Ratings
  • 5 star values: 76
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/29/2016
Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess. Read More
(15)
Rating: 5 stars
05/11/2016
This soup is amazing! I used milk instead of cream, and used a few potatoes to thicken it up. My son keeps asking me to make it again, it's a real hit!! Read More
(8)
Rating: 5 stars
07/22/2016
This recipe was so delicious. Ive been wanted to make something out of cauliflower for the longest because Ive never worked with it before. This was perfect. It was so flavorful and tasty. Towards the end because I didnt have that puree thing I decided to mash it with a potato masher and then I threw 3-4 cups in the blender. As for the rest I left it alone because I did like those little bites of cauliflower in the soup. It is pretty spicy but I liked it that way. For those of you who want a little kick but not too much I would cut the cayenne down to 1/2 teaspoon. Overall Im in love. Definitely making this again sometime soon. Read More
(5)
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Rating: 4 stars
03/09/2016
Very good. As others suggested I increased the curry and turmeric and deceased the cayenne. I didn't have heavy cream so I used a can of light coconut milk and some greek yogurt instead. Very tasty. Read More
(3)
Rating: 5 stars
10/17/2015
I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. It was fantastic and will make again Read More
(3)
Rating: 5 stars
10/15/2017
Great soup! When I tasted this soup I couldn't help but smile. I so enjoyed each spoonful. The ONLY thing I changed was instead of plain curry powder I used Ocho Rios brand Jerk Curry Seasoning because that is what I had on hand. I will continue to make this soup and try adding mushrooms chicken broccoli whatever I feel would compliment the ingredients. Read More
(2)
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Rating: 5 stars
10/04/2016
Only thing I changed was I grilled a chicken breast and diced it and added to the soup. I would use less cayenne pepper the next time. Read More
(2)
Rating: 4 stars
10/23/2018
I made this tonight. The flavor was delicious salty spicy buttery and not too heavy. I did think the texture was far more thin than the picture indicated. I substituted coconut milk for heavy cream because I don t like extremely heavy cream soups. It added just a little touch of sweetness. The cayenne was the perfect heat. Next time I ll try with coconut milk again but also add a second head of cauliflower so there is a guaranteed amount of purée and chunks. Read More
(2)
Rating: 4 stars
01/21/2016
Good recipe but it was way too spicy. Will need to reduce the cayenne pepper next time. Read More
(1)
Rating: 3 stars
01/05/2020
I found it too spicy I do like a good curry but this one was a tad to hot Read More