Curried Roasted Cauliflower Soup

Although the cultural make-up in Hawaii is very diverse, just about everybody follows the Japanese tradition of omiyage.  So when folks go on a trip, either for business or pleasure, they often bring back a small souvenirs or gifts for friends, family and co-workers.

And since everybody knows I like to cook, I’m often the happy recipient of spices from around the globe (way better than a snow globe, right?).  At the moment I’ve got cinnamon from Saigon, ground chile powder from Mexico and Peru, a spice rub from Greece, and Cuban seasonings from Miami all keeping each other company in the pantry.

And fortunately or unfortunately, I also have a glut of curry powder.  Since I almost always make my own custom curry spice blends when cooking Indian food, the curry powder has been slowly accumulating.

Since I’m not one to throw anything out, I decided to seek out some recipes that would help make a dent into my growing supply.  This week’s recipe?  Curried roasted cauliflower soup.  This silky smooth soup is dairy-free, but tastes rich and indulgent thanks to plenty of sauteed onions and roasted garlic and cauliflower.

With a recipe like this in my arsenal, I might work my way through the curry powder after all.  Especially because next time I’m making a double batch.


Curried Roasted Cauliflower Soup

If you'd like the soup with chunks of cauliflower, I suggest roasting two heads of cauliflower. In this case use half of the cauliflower florets to make the recipe as stated above and then add the desired amount of reserved, roasted cauliflower to each individual bowl.

Yield: 4 servings


* 1 head cauliflower, cut into florets (see note below)
* 1 clove garlic, peeled and minced
* 2 tablespoons olive oil
* salt
* 2 Tablespoons butter (or olive oil if you'd like this to be vegan and/or dairy-free)
* 3 yellow onions, chopped
* 1 Tablespoon curry powder
* 1/4 teaspoon cayenne pepper
* 3 cups water
* 3 cups chicken or vegetable broth
* 1-1/2 teaspoons apple cider vinegar
* 1/4 cup chopped fresh cilantro leaves
* ground black pepper


Preheat oven to 450 degrees. On a large, rimmed baking sheet toss the cauliflower florets and garlic with the olive oil, then spread on a baking sheet. Sprinkle with a salt. Roast cauliflower until it turns golden and the garlic is aromatic, about 25 minutes. Remove from oven and set aside. If you'd like to garnish the soup with cauliflower, reserve four very small florets.

Heat the butter or oil in a large saucepan over medium-high heat. Add the onions and cook until softened. Add curry powder, cayenne, cauliflower and garlic, water and broth to pan. Bring to a boil and then reduce heat and simmer for ten minutes. Remove from heat and use an immersion blender to process until smooth. Stir in the apple cider vinegar. Taste and add salt, if necessary.

Ladle into individual bowls and top with cilantro leaves, a sprinkle of freshly ground black pepper, and the reserved cauliflower florets, if using.

Adapted from

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10 Responses to “Curried Roasted Cauliflower Soup”

  1. #
    Eileen — September 25, 2012 at 6:31 pm

    This is exactly the kind of soup I'm in the mood for lately! Curry and cauliflower are such a perfect combination. :)


    • CATE — September 26th, 2012 @ 5:20 am

      They are a great combo, aren't they? I think next up I'll have to do a curried cauliflower side dish with raisins and almonds :)


  2. #
    Anonymous — September 30, 2012 at 10:26 pm

    You're always introducing me to such interesting combinations of foods (ingredients)- This one intrigues me – very different from the cream of cauliflower I usually make but I definitely want to give it a try-


  3. #
    Carole — October 18, 2012 at 9:19 pm

    Hi there! Food on Friday is all about curries! It would be great if you popped by and linked this in. This is the link . Cheers


  4. #
    Carole — October 18, 2012 at 9:35 pm

    Great that you linked in, thanks. have a good one


  5. #
    Carole — October 19, 2012 at 2:51 pm

    Lovely dish. Thanks again for linking it in to Food on Friday: Curries. I have just signed up to follow you. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers


  6. #
    Lindsay — December 11, 2012 at 4:08 am

    I made this soup last night and it was so so delicious. It reminded me very much of an edamame soup at my local asian bistro style sushi place. I’ve been trying to recreate their soup (edamame, coconut milk, basil, at least two curry powders…not sure what else) and this recipe has me on the right track. The next time I make this cauliflower soup i may toss in some frozen peas before I blend it…just cuz i have some in the freezer that i need to use and – i don’t know – peas and cauliflower are friends, right? thanks for a great recipe!


    • Lindsay — December 11th, 2012 @ 4:14 am

      Actually, Cate, you might be the best person to ask this – have you ever encountered a creamy edamame soup (as described above) in your travels w/ curry and coconut in it? Curious if maybe you have a recipe for something similar? The restaurant I go to puts a few rock shrimp or sometimes some lump crab meat in the bottom of the bowl and garnishes with hawaiian black salt. it is to DIE for! thanks!


      • Cate — December 12th, 2012 @ 9:28 pm

        Ack- I managed to delete the comment I wrote a couple days ago (damn iPad touchscreen!).

        So glad you liked the soup Lindsay! And unfortunately I’ve never seen or heard of that soup. But I’ll be sure to be on the lookout from here forward and will be sure to report back if I ever see it :)

  7. #
    patrick — October 13, 2013 at 8:43 am

    made this last night to take to a party this afternoon for me it was a total fail. i’m not sure if i did something wrong in doubling but it somehow lacks soul. the cilantro helps a lot and i may add a touch of lime but soups shouldn’t rely on the condiments to pull them together. thanks though. i had fun making it. pk


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