Cauliflower Curry and Coconut Soup
In the not so distant past, I loved going out for a rich and spicy curry, but I became unable to tolerate spicy food. So I had to abstain from eating one of my favourite foods, and after awhile, I really missed my curry! I just had to get back on the curry-eating wagon! LOL So, I made a plan, and that was to visit a few restaurants and request a “very mild” curry. I hoped and prayed that my plan would work, and I would find the version of curry that wouldn’t be too spicy for me. But, my prayers went unanswered and I came to realize that there was only one way I would ever get to eat curry again. And that would be, if I made it myself, so that I could control the amount of heat. So my curry journey began, and I’ve since discovered that I can tolerate small amounts of mild yellow curry powder. Oh joy, oh bliss, a curry that’s perfect for my sensitive palette. So now I put that s*#@t on everything! LOL. Like in this delicious Roasted Cauliflower Curry and Coconut Soup.
Why You Should Roast The Veggies for Cauliflower Curry & Coconut Soup
I love roasted vegetables in a soup because they intensify its flavour and can be used as a topping to enhance the presentation. I have made Roasted Cauliflower Curry & Coconut soup with roasted and with raw cauliflower and other veggies, and I have to say that the roasted version tastes a notch better. Along with the roasted cauliflower, this soup also consists of roasted zucchini, carrots and yellow onion. The recipe also includes raw, minced garlic, but the garlic can be roasted along with the rest of the vegetables. Unfortunately, when I make this delicious soup, I usually forget to roast the garlic. Perhaps your memory is a bit better than mine and if so, go ahead and toss the garlic into the roasting pan.
The Main Ingredients of Roasted Cauliflower Curry & Coconut Soup
Cauliflower, the main ingredient in Roasted Cauliflower Curry and Coconut Soup, is low in carbohydrates, calories and fat, but high in vitamin C and K. It is also a good source of folate, choline and fibre, which feeds healthy gut bacteria, reducing inflammation and regulating digestion and blood sugar. Cauliflower also contains the nutrient choline, which helps to boost metabolism and memory function. So, in short, it’s really good for you, you should eat some!
Carrots, another main ingredient in Roasted Cauliflower Curry & Coconut Soup, are high in vitamin C which helps to boost the immune system, reduce the risk of cancer, and help protect the body against fungal and bacterial infections. Isn’t that interesting? Bring on the carrots!!
The third main ingredient in Roasted Cauliflower Curry and Coconut Soup is zucchini. Zucchini is high in antioxidants such as zeaxanthin, phenolics, carotenoids, chlorophylls and vitamin C which help to fight free radicals and reduce cell damage, thereby preventing cancer!! And, since I’ve had cancer before, I now put zucchini in everything, including dessert!!
The Base Ingredients & Flavour Boosters
The list of base ingredients in Roasted Cauliflower Curry & Coconut Soup includes potato, red onion, garlic and celery and the flavour boosters are sodium-free chicken broth, lime juice and coconut cream. I included potato in this soup in order to thicken it, without having to use too much butter, flour, or heavy cream. However, that doesn’t mean I won’t use any butter or cream in a soup recipe if I add a potato, but I would use less. I mean, come on, butter and cream make everything taste so much creamier and yummier, it’s hard to refrain from adding a little to the pot! LOL
The Full Ingredient List
- 1 large cauliflower
- 2 carrots
- 1 potato
- 1 large yellow onion
- 1 red onion
- 1 large zucchini
- 4 cloves garlic
- 2 celery stalks
- 6 cups of chicken or vegetable broth
- 1/2 lime juiced
- 1/4 – 1/2 cup of coconut cream
- 2 tbsp. olive oil plus 1/4 olive oil
- 1 tsp. unsalted butter
- mild yellow curry powder
- cumin powder
- sea salt and fresh ground pepper
- garlic powder
- onion powder
- chili pepper flakes
- dry oregano
Refer below for the exact amounts of spices and herbs or to the recipe card at the end of the article. 🙂
The Herb and Spice Blends
1. For Roasting the Vegetables
Add the following combination of herbs and spices to the vegetables that are to be roasted:
- 1 tsp. cumin powder
- 1 tsp. mild yellow curry powder
- 1/2 tsp. fresh ground black pepper or more to taste
- 1/2 tsp. sea salt
- a pinch of red chili pepper flakes (or more if you like heat)
- 1/4 tsp. dry oregano
2. For The Soup Pot
Add this combination of herbs and spices to the soup pot while sautéing the base vegetables of the soup:
- 1 tsp. of cumin powder
- 1 tsp. of yellow mild curry powder
- a pinch of red chili pepper flakes (or more if you like heat)
- 1 tbsp. of dry parsley added to the pot in the last 5 minutes of cooking time (add this after adding the broth, in the last 5 minutes of cooking time)
Tips & Substitutions for Roasted Cauliflower Curry & Coconut Soup
- Reserve a few cauliflower pieces to top up each of the bowls of soup, because it makes for a beautiful presentation.
- For a thicker soup, scoop out 1/3 of the soup, set it aside and then puree the soup. After pureeing, add the 1/3 back into the soup, and then blend it slightly.
- Peel and cut the carrots into thicker stick shapes which is best for roasting them.
- Cut the cauliflower into larger-sized pieces, which are best when roasting this vegetable.
- Cut the yellow onion into halves or quarters, which is best for roasting onion, and dice the red onion that is being sautéed in the pot.
- Cut the zucchini into 1/2 inch pieces for roasting.
- Roasting the garlic is optional, but if you choose to do it, leave the skin on.
- Cook the onion on low heat for 10 minutes in order to bring out the onion’s maximum sweetness. Include 1/2 a teaspoon of sea salt.
- Vegetable or chicken broth can be used for this recipe.
- If you like the taste of coconut oil, you can sub if for the olive oil.
- You can sub whipping cream for the coconut cream if you’re not a fan of coconut.
- Remove the soup from the heat when it’s finished cooking, pour in the lime juice and blend it with an immersion blender. More or less lime juice can be added, as per your taste. Then, add the coconut cream and blend again.
- In order to thin out the soup, add some boiling water.
- Dress the soup by topping it with roasted cauliflower pieces, slices of green onion, fresh ground black pepper, or sour cream. Alternately, you can top up the soup with all of these toppings layered on top.
How to Store Roasted Cauliflower Curry & Coconut Soup
Once the soup has completely cooled, it store it in an airtight container, in the fridge, for up to 3 days. The soup can also be frozen. To freeze the soup, portion the leftover soup into small freezer bags, place them in an airtight container and then store them in the freezer for up to 3 months.
The Conclusion
Roasted Cauliflower Curry & Coconut Soup is not overwhelmingly spicy, and is very yummy, thick, rich, creamy and filling! The recipe will produce a savoury bowl of soup that I’m certain you’ll want to make, time and time again.
Drop me a comment to let me know what you think of the soup recipe, and feel free to tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.
Have a Healthy & Happy 2025,
Love, Georgia Spyra
Roasted Cauliflower Curry and Coconut Soup
Equipment
- 1 soup pot with lid
- 1 chopping knife
- 1 garlic press
- 1 paring knife
- kettle
- set of measuring spoons
- 1 chopping board
- 1 vegetable peeler
- 1 8 cup pyrex measuring cup
- 1 immersion blender
- 2 baking sheets spread the veggies out onto 2 sheets so they're not crowded for even roasting
Ingredients
- 1 med. red onion (or yellow onion) diced (to saute in the pot)
- 1 large yellow onion cut into quarters (for roasting)
- 4 cloves of garlic minced
- 2 stalks of celery sliced into thin pieces (for the soup pot)
- 2 carrots peeled and cut into 8ths (for roasting)
- 1 large potato cut into smaller pieces (for the soup pot)
- 1 large cauliflower cut into florets (for roasting)
- 1 large zucchini cut into 1/2 inch pieces (for roasting)
- 6 cups chicken broth (or more if you want the soup less thick) or vegetable broth
- ¼ tsp sea salt to cook the onion (in the pot)
- ¼ tsp sea salt (to start, then add more to taste) to add to the soup pot
- 1 tsp butter to cook the onion
- 2 tbsp olive oil to cook the onion
- ¼ cup olive oil to toss vegetables for roasting
- ¼ cup coconut cream or whipping cream add to the soup after pureeing
- 1 handful dry parsley or fresh to add to the soup in the last 5 minutes of cooking
- ½ lime, juiced add to soup after pureeing. squeeze the other half of the lime and serve on the side for anyone who wants more in their soup
Herb and spice blend for roasting vegetables:
- ¼ tsp dry oregano
- 1 tsp cumin powder
- 1 tsp mild yellow curry powder
- 1 pinch chilli pepper flakes or more to taste
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Herb and Spices Blend for soup pot:
- 1 tsp cumin
- 1 tsp mild yellow curry
- 1 pinch chili pepper flakes (optional)
Instructions
- Gather all ingrediets.
- Preheat the oven to 400 and prepare a baking sheet with aluminum foil. Prepare the herb and spice blend for the roasted vegetables.
- Wash, peel and cut the vegetables to be roasted. Put in a large bowl and toss with the 1/4 cup oil and the herb/spice blend for roasting. Add to the baking tray and when ready, place in the oven to roast for 20-25 minutes.
- Dice the onion and the garlic and prepare the herbal blend for the soup.
- Prepare the broth.
- Cook the onion in olive oil and salt for 5 minutes on low heat, then add butter, melt it.
- Add the celery and potato and cook for 10 minutes on low-medium heat. Add a little broth to help loosen the stuck on bits on the bottom of the pot. There's so much flavour in those little bits.
- turn the heat up a little and add the herb/spice blend for the soup pot. Toast for 2 minutes.
- . Add the garlic, stir for 30 seconds.
- Add the broth, bring to a boil, turn down the heat and cook for 5-10 minutes.
- Once the roasted vegetables are out and cooled, reserve a few pieces of cauliflower to top up the soup. Cut the carrots and the rest of the cauliflower into smaller pieces and add all the roasted vegetables to the soup pot. Stir and bring the soup to a boil.
- Turn the heat down to a simmer for 5-10 minutes. Taste for salt and pepper. In the last few minutes of cooking, add a handful of fresh or dry parsley (optional) and stir.
- Once cooked, remove the soup from heat and puree. Add the juice of 1/2 a lime, blend and add 1/4 – 1/2 cup of coconut or whipping cream and blend till mixed in.
- Add additional parsley (optional) serve with pieces of cauliflower and fresh ground pepper on top.
