How to Make Curried Cream of Cauliflower Soup - A Step-by-Step Guide

There's something undeniably comforting about a warm bowl of creamy soup, especially during the colder months. And if you're a fan of cauliflower, this curried cream of cauliflower soup is sure to become a new favorite in your recipe rotation. The creamy texture, rich flavor, and hint of warmth from the curry make this soup a perfect choice for a satisfying and nourishing meal.

Not only is this soup incredibly delicious, but it's also surprisingly easy to make. With just a few simple ...

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Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
  • 1 large yellow onion, diced
  • 1 teaspoon chopped garlic
  • 1 teaspoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 quart chicken stock
  • 1 cup heavy whipping cream
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
  • Roast cauliflower in preheated oven until browned, about 25 minutes.
  • Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
  • Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
  • Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
  • Nutrition

    359 cal.

    • Total Fat: 33g
    • Saturated Fat: 17g
    • Cholesterol: 90mg
    • Sodium: 1391mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 5g
    • Vitamin C: 73mg
    • Calcium: 95mg
    • Iron: 1mg
    • Potassium: 588mg