Roasted Cauliflower & Curry Soup

4.7
(3)
2 Reviews

Curry paste adds heat to this antioxidant-rich roasted cauliflower soup. If you want to mellow the heat, you can swap yellow curry paste for the red for a milder flavor. Got leftover curry paste? It will remain fresh for 2 weeks stored in the fridge. Use leftovers to toss with roasted veggies, in marinades or in other healthy recipes that call for curry.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats.
EatingWell's Editorial Guidelines
Updated on June 19, 2024
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
overhead view of Roasted Cauliflower soup in bowls
Photo:

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Active Time:
15 mins
Total Time:
45 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Dairy-Free Healthy Pregnancy Soy-Free Vegan Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
overhead view of all ingredients in various cups/dishes

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Ingredients

  • 8 cups fresh cauliflower florets

  • 1 large sweet onion, peeled and quartered

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 (13.5-ounce) can coconut milk, well shaken and stirred

  • 2 tablespoons fresh lime juice

  • 1 tablespoon red curry paste

  • 1 cup water, as needed

Directions

  1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

  2. Toss cauliflower and onion with oil, salt and pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast, stirring once, until tender and lightly charred, about 30 minutes.

    roasted chopped cauliflower and halved onions on a foil lined sheet pan

    Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

  3. Reserve about 1/2 cup cauliflower for garnish. Transfer onion and the remaining cauliflower to a blender; add coconut milk, lime juice and curry paste. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth, about 1 minute. Stir in water as needed to reach desired consistency.

    overhead view of roasted cauliflower and seasonings in a blender

    Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

  4. Divide the soup among 6 bowls; top with the reserved cauliflower.

    cauliflower soup in blender

    Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Originally appeared: EatingWell.com, August 2023

Nutrition Facts (per serving)

347 Calories
29g Fat
21g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups soup & 2 Tbsp. roasted cauliflower
Calories 347
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 7g 14%
Total Fat 29g 37%
Saturated Fat 18g 90%
Vitamin A 6IU 0%
Vitamin C 110mg 122%
Vitamin E 1mg 9%
Folate 154mcg 39%
Vitamin K 34mcg 28%
Sodium 440mg 19%
Calcium 81mg 6%
Iron 4mg 22%
Magnesium 80mg 19%
Potassium 938mg 20%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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