Roasted Curried Cauliflower Soup Recipe Recipes Recipe For Meatloaf

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CURRIED ROASTED CAULIFLOWER SOUP



Curried Roasted Cauliflower Soup image

For anyone who loves a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup is for you.

Provided by Deborah

Categories     Soup

Time 1h

Number Of Ingredients 11

1 large head organic cauliflower, chopped
1 large yellow onion, peeled and chopped
3-4 cloves garlic, peeled and smashed
6-8 tablespoons melted coconut oil or extra-virgin olive oil
5 cups organic vegetable broth (you can use chicken broth)
2 tablespoons curry paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 can organic coconut milk (I use full fat)
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees
  • Add the chopped cauliflower, onion and garlic to a large bowl. Toss with the coconut oil (or olive oil).
  • Spread the vegetables out in a single layer on a baking sheet.
  • Roast in the oven for about 25-30 minutes or until golden-brown.
  • Meanwhile, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
  • Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
  • Remove the vegetables from the oven and carefully spoon them into the broth.
  • Simmer on low for about 15 minutes.
  • Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to desired consistency.
  • Stir in the coconut milk.
  • Salt and pepper to taste.

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

A simple, delicious soup for cold winter days.

Provided by ACARROLL3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 8

Number Of Ingredients 6

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Steps:

  • 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 : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium head cauliflower (about 7 cups of florets)
1/4 cup vegetable oil
salt
1 cup sweet onion, chopped
1 tablespoon gingerroot, finely chopped
2 teaspoons garlic, chopped
2 teaspoons curry powder
4 cups chicken stock
2 teaspoons lemon juice
salt and pepper

Steps:

  • Preheat oven to 450°F.
  • Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
  • Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
  • Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
  • Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
  • Garnish soup with swirls of Coriander Chutney prior to serving if desired.

Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
  • In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
  • Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP



Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
½ lime, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  • Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
  • Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
  • Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

CURRIED CAULIFLOWER-POTATO SOUP



Curried Cauliflower-Potato Soup image

Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.

Provided by Porchdog

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 13

1 large head cauliflower, coarsely chopped
2 medium white onions, halved and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 (32 fluid ounce) container vegetable stock
2 tablespoons sliced almonds

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
  • Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
  • While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  • Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
  • While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
  • Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY



Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories     Lunch

Yield 4 serving

Number Of Ingredients 20

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

  • Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  • Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  • Make the soup: Increase the oven temperature to 450˚F (220˚C).
  • Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  • Roast for 25 minutes, until browned and tender.
  • Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  • Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  • Add the roasted cauliflower to a blender with the broth and puree until smooth.
  • Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

EASY CURRIED CAULIFLOWER SOUP



Easy Curried Cauliflower Soup image

I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.

Provided by Stacey Dodd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil, or as needed
½ onion, sliced, or to taste
3 carrots, cut into 1/2-inch slices
½ red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth.
  • Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g

CURRY ROASTED CAULIFLOWER SOUP



Curry Roasted Cauliflower Soup image

This savory soup is a great way to use cauliflower.

Provided by catie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 8

Number Of Ingredients 10

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder, or more to taste
2 teaspoons mustard seeds
5 tablespoons butter, divided
⅓ cup chopped sweet onion
6 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
  • Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
  • Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
  • Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g

ROASTED CAULIFLOWER AND CURRY SOUP



Roasted Cauliflower and Curry Soup image

Make and share this Roasted Cauliflower and Curry Soup recipe from Food.com.

Provided by Chef Patience

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 head cauliflower, cut into florets
2 tablespoons oil
1 tablespoon butter
3 onions, sliced
1 1/2 teaspoons curry powder (or your favorite curry mix)
4 cups water
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons fresh parsley, chopped
2 teaspoons salt, divided

Steps:

  • Preheat your oven to 450 degrees.
  • Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
  • Roast cauliflower until it turns brown, about 25 minutes.
  • Melt butter and add onions to medium size sauce pan. Cook onions until soft.
  • Add curry powder, cauliflower, water and broth to pan.
  • Cover and bring to a boil.
  • Uncover, reduce heat and simmer for 5 minutes.
  • Remove 3 cups of cauliflower from the pot.
  • Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
  • Add the 3 cups of cauliflower back inches Top with parsley.
  • Enjoy.

Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1616.6, Carbohydrate 17, Fiber 5.1, Sugar 7.4, Protein 6.2

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

Make and share this Roasted Cauliflower Soup recipe from Food.com.

Provided by Alan in SW Florida

Categories     Cauliflower

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 large head cauliflower, cut into florets (about 3 pounds)
1 large onion, sliced
2 garlic cloves, each halved
2 tablespoons olive oil
2 (14 1/2 ounce) cans chicken broth (3 2/3 cups)
1 cup water
1 bay leaf
1 teaspoon chopped fresh thyme
1 cup half-and-half
1 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
  • Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
  • In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
  • Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
  • Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.

Nutrition Facts : Calories 162.7, Fat 10.1, SaturatedFat 3.8, Cholesterol 14.9, Sodium 909, Carbohydrate 12.6, Fiber 3.9, Sugar 4.9, Protein 7.2

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