Roasted Cauliflower with Curry Soup

Cauliflower is quickly earning its place among popular, nutrient-rich superfoods. Not only is cauliflower a versatile vegetable, it is wonderful source of vitamin C.

This Roasted Cauliflower with Curry Soup is figure-friendly and provides the perfect way to warm up on a chilly winter day. 

Roasted Cauliflower and Curry Soup

We roasted the cauliflower with garlic and olive oil before adding it to a dutch oven with vegetable broth, salt and pepper. Roasting cauliflower brings out a nutty flavor in the vegetable and adds color by browning the off-white edges. Adding a touch of spicy curry powder to the mixture perfectly compliments the mild cauliflower while a sprinkle of roasted red pepper flakes adds a little heat.

After the ingredients heat up in the dutch oven, a portion is blended until smooth. The leftover cauliflower mixture is combined with the puree for added texture then topped with a swirl of yogurt and fresh parsley to brighten the flavor. 

Roasted Cauliflower and Curry Soup

This lusciously creamy soup is a must try during soup season.

Roasted Cauliflower with Curry Soup
Serves 6
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  1. 1 large head (about 2 pounds) cauliflower, cut into small florets
  2. 1 medium onion, chopped
  3. 3 cloves garlic, minced
  4. 3 tablespoons olive oil
  5. 4 cups chicken broth
  6. 1 teaspoon curry powder
  7. 1 teaspoon salt
  8. 1/4 teaspoon crushed red pepper flakes
  9. 1/2 teaspoon coarse pepper
  10. Plain Greek yogurt
  11. 1/4 cup chopped fresh cilantro
  1. Heat oven to 425°F.
  2. In a large baking pan, add cauliflower, onion and garlic. Drizzle olive oil over cauliflower mixture and stir.
  3. Roast for 20 to 25 minutes or until cauliflower is tender and lightly browned.
  4. In a dutch oven over medium heat, add cauliflower mixture, broth, curry powder, salt, crushed red pepper and black pepper.
  5. Bring to a boil. Reduce heat and simmer 10 minutes.
  6. Remove 4 cups cauliflower mixture and add to a blender jar. Cover and blend on HIGH until pureed.
  7. Return mixture back to dutch oven. Stir until well blended.
  8. Serve with yogurt and chopped cilantro.
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One Comment

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    Betsy Brichter

    This looks delicious!

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