This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year.
Wow, this soup is gooooood! I just love the light- yet still amazingly creamy- flavors of this recipe. I ended up eating this soup for 3 days after making this recipe. It got creamier and tasted even better the longer it was in the fridge. Yum!
To begin, preheat your oven to 450 degrees. Cover a baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon coconut oil until coated and spread the cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until the onions are translucent and soft. Add the vegetable broth, water, coconut milk, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes. Add the roasted cauliflower to the broth.
In a small bowl, combine the arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
Remove from heat and carefully add the mixture to a food processor or blender (most likely you will need to do this in batches. I have a 13 cup food processor and I split it into 2 batches, but you may need to do it in 3). Blend on low until the soup is smooth but still a little chunky and return the soup back to the pot. Serves 8-10. This soup is creamier and even better tasting the next day!
Hello deliciousness! I’m pretty much obsessed with this Curry Cauliflower Soup. Enjoy!
Curry Cauliflower Soup (Vegan, Gluten Free) Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins Serves: 8 Ingredients 2 tablespoons coconut oil, divided (olive oil works too) 1 large head cauliflower, cut into florets 1 white onion, chopped 3 garlic cloves, minced 3 cups unsalted vegetable broth 1 can (15 ounce)...