Roasted Curry-Spiced Cauliflower Soup

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Roasted Curry-Spiced Cauliflower Soup

This creamy roasted cauliflower soup is gently spiced with curry, blended silky-smooth with coconut milk, and finished with a crunchy toasted almond and pumpkin seed topping. Cozy, comforting, and surprisingly filling, perfect for an easy weeknight dinner or make-ahead lunches.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Meal Type: Dinner, Lunch, Soup
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Oven
Ingredient: Almonds, Cauliflower, Coconut
Servings: 4
Ingredients
For the Soup
  • 2 lb(s) cauliflower cut into small florets, stalk roughly chopped
  • 2 medium yellow onions sliced
  • 3 clove(s) garlic sliced
  • 2 teaspoon(s) curry powder
  • 2 tablespoon(s) olive oil
  • ½ teaspoon(s) salt plus more to taste
  • Black pepper to taste
  • 1 can (13.5 oz / 400 mL) light coconut milk
  • 3 1/2 cup(s) vegetable broth
For the Crunchy Topping
US Customary - Metric
Instructions
  • Roast the vegetables: Preheat your oven to 425°F (220°C). Add the cauliflower, onions, and garlic to a large baking sheet. Drizzle with olive oil, sprinkle with curry powder, salt, and black pepper, and toss well. Spread into an even layer and roast for 25–30 minutes, until very tender and deeply golden around the edges.
  • Toast the topping: During the last 5–7 minutes of roasting, spread the almonds and pumpkin seeds on a small baking tray and toast in the oven until lightly golden and fragrant. Set aside.
  • Blend the soup: Carefully transfer the roasted vegetables to a high-speed blender. Add the coconut milk and vegetable stock. Blend until completely smooth and creamy.
  • Adjust and heat: Taste and adjust seasoning with more salt and pepper if needed. If the soup is thicker than you like, blend in a splash more stock or water. Pour into a pot and gently reheat over medium-low until hot.
  • Serve: Divide the soup between bowls and top generously with the toasted almonds and pumpkin seeds. Add a drizzle of olive oil if desired.
Notes
Oil-Free Option: Roast the vegetables with a generous spray of oil or a light brush of vegetable stock instead of oil. The soup will still be creamy thanks to the coconut milk.
Nut-Free Option: Skip the almonds and use only pumpkin seeds, or swap with toasted sunflower seeds.
Spice Level: This is gently spiced. For heat, add a pinch of cayenne or chili flakes when roasting.
Extra Flavor Boost: A squeeze of fresh lemon juice or a swirl of chili oil before serving takes this over the top.
Storage: Keeps well in the fridge for up to 4–5 days.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight and reheat gently on the stove, adding a splash of water or stock as needed.
Serving Ideas: Lovely with crusty bread, a grilled sandwich, or a side salad for a full meal.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 349kcal | Carbohydrates: 27g | Protein: 10g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 1265mg | Potassium: 932mg | Fiber: 8g | Sugar: 9g | Vitamin A: 451IU | Vitamin C: 114mg | Calcium: 106mg | Iron: 3mg
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