Curried Cauliflower Soup | Easy + Healthy Soup Recipe

Preheat the oven to 400 degrees Fahrenheit.

Break down 1 head of cauliflower into florets and drizzle with olive oil and salt, then mix to coat.

Roast the cauliflower in the oven for 20 to 30 minutes until it starts to brown around the edges.

In a soup pot, heat a little oil over medium-high heat.

Add chopped onion and carrot to the pot and cook for 4 to 5 minutes until softened and onions are translucent.

Add minced garlic and freshly grated ginger, cooking for another 30 seconds until fragrant.

Stir in red curry paste and heat for about 1 minute to activate flavors.

Add light coconut milk and veggie broth to the pot, stirring to combine.

Remove roasted cauliflower from the oven and add it to the pot with the other ingredients.

Bring the mixture to a boil, then reduce heat to medium-low and cover, letting it simmer for 10 to 15 minutes.

Turn off the heat and use an immersion blender to puree the soup until smooth, being cautious of splashes.

Taste the soup to adjust seasonings if necessary.

Serve topped with green onion, chili peppers, and cilantro.

Equipment Needed

Spice Level:

Dietary