Ingredients
Vegetables and Aromatics
- 1 head cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
Spices and Liquids
- 2 tbsp olive oil (divided)
- 1 tbsp curry powder
- 4 cups vegetable broth
- ½ cup coconut milk
- Salt and pepper, to taste
Instructions
- Roast the Cauliflower: Preheat the oven to 400 °F (200 °C). Toss the cauliflower florets with 1 tablespoon of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
- Sauté Aromatics and Spices: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in the curry powder and cook for another minute to release the spices’ aromas.
- Simmer the Soup: Add the roasted cauliflower to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to blend the flavors.
- Blend Until Smooth: Use an immersion blender or transfer the soup in batches to a countertop blender. Puree until smooth and creamy.
- Finish the Soup: Return the blended soup to the pot if needed. Stir in the coconut milk, and season with salt and pepper to taste. Heat through gently without boiling, then serve warm.
Notes
- Garnish the soup with fresh cilantro or crunchy toasted chickpeas for added texture and flavor.
- For a creamier texture and tang, substitute the coconut milk with Greek yogurt if not vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Dinner
- Method: Roasting and Blending
- Cuisine: Indian-Inspired
- Diet: Vegan
