Roasted Cauliflower + Curry Soup!
Overview
A creamy, dairy free soup that will warm your soul.
With the weather getting chillier I find myself craving soup more often than not.
I made this soup when my whole family caught a nasty head cold. No, no. My kids did not eat it; the spice was too much for them. However, the spice was exactly what my husband and I needed to feel like we could breathe again.
Roasting the vegetables brings out the flavor in such a killer way, I don’t recommend sauteeing instead- take the time to roast!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1 head of cauliflower
-
1 large onion
-
1 head of garlic (roast for 30 min 425)
-
1 can of coconut milk (lite or regular work!)
-
1 c of broth (chicken or vegetable, low or no sodium)
-
heavy pinch (start with 1 tsp and build from there) of kosher salt
-
1 tbsp curry powder
-
1/8 tsp of cayenne
For the roasted chickpeas:
- 1 can of no sodium added chickpeas, rinsed and drained (and pat dry!)
- 1 tsp salt
- 1 tsp curry powder
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp ginger
- 1/4 tsp pepper
Method
Preheat the oven to 425 degrees.
In a bowl, toss the cauliflower + onion, with olive oil, curry powder, salt, and cayenne.
Drizzle the head of garlic in olive oil and some salt; wrap in foil.
Line 2 baking sheets with parchment paper. On one baking sheet, pour the vegetables on the baking sheet and place the garlic on as well. Roast in the oven for 30 minutes.
Rinse, drain, and lightly pat dry the can of chickpeas. Toss them in a bowl with a mix of the spinces and olive oil. Place them on the other baking sheet and roast with the other vegetabes; about 30 minutes until golden and crispy.
Remove the vegetables from the oven and place them into a blender with the coconut milk and broth, puree until smooth. Tip: PLEASE allow the garlic head to cool before attempting to squeeze the cloves out! I have burned myself many times this way!!
Check for seasoning. Add more curry powder + salt as needed and blend again.
Garnish with the roasted chickpeas!
Roasted Cauliflower + Curry Soup
Equipment
- Blender
Ingredients
For the soup
- 1 head cauliflower
- 1 large onion
- 1 head garlic (roast for 30 min 425)
- 1 15 oz can coconut milk
- 1 cup broth (chicken or vegetable, low or no sodium)
- 1 tsp heavy pinch (start with 1 tsp and build from there) of kosher salt
- 1 tbsp curry powder
- 1/8 tsp cayenne
For the roasted chickpeas
- 1 15 oz can no sodium added chickpeas, rinsed and drained (and pat dry!)
- 1 tsp salt
- 1 tsp curry powder
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 1/4 tsp ginger
- 1/4 tsp pepper
Instructions
- Preheat the oven to 425 degrees.In a bowl, toss the cauliflower + onion, with olive oil, curry powder, salt, and cayenne.Drizzle the head of garlic in olive oil and some salt; wrap in foil.Line 2 baking sheets with parchment paper. On one baking sheet, pour the vegetables on the baking sheet and place the garlic on as well. Roast in the oven for 30 minutes.Rinse, drain, and lightly pat dry the can of chickpeas. Toss them in a bowl with a mix of the spinces and olive oil. Place them on the other baking sheet and roast with the other vegetabes; about 30 minutes until golden and crispy.Remove the vegetables from the oven and place them into a blender with the coconut milk and broth, puree until smooth. Tip: PLEASE allow the garlic head to cool before attempting to squeeze the cloves out! I have burned myself many times this way!!Check for seasoning. Add more curry powder + salt as needed and blend again.Garnish with the roasted chickpeas!