Creamy Curried Cauliflower Soup
User Reviews
5
Creamy Curried Cauliflower Soup
Description
This soup blends cauliflower florets, russet potatoes, whole garlic cloves, and chopped onion tossed with olive oil and a spice mix including curry powder, turmeric, chili powder, ground ginger, and dried dill. Roasting the vegetables at 425°F until tender develops deeper flavors and soft textures. The garlic mellowing in the roasting enhances the soup's aromatic base.
After roasting, the vegetables are blended with heated vegetable stock to a creamy consistency. Lemon juice is added to brighten the flavors, and fresh dill is used as garnish to add herbal freshness. The soup offers a gentle warmth from spices without overwhelming heat, balanced by the earthiness of cauliflower and the creaminess from potatoes.
This soup can be served as a starter or light main dish and pairs well with crusty bread. Its texture and flavors also fit well into a cozy meal, especially during cooler weather.
The recipe suggests storing leftovers in the refrigerator for up to 4 days or freezing for up to 3 months. You can substitute frozen cauliflower if thawed before roasting and try yellow potatoes or even sweet potatoes for slight variations in sweetness and texture. Using fresh or dried dill adjusts the herbal notes depending on preference.
Ingredients
- 1 large cauliflower approximately 4 cups of florets or 1 lb of florets, head
- 2 large russet potato approximately 2 cups or 12 oz
- 3 cloves garlic fresh
- 1 white onion chopped, approximately 1 cup
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons curry powder
- 1 teaspoon Turmeric ground
- 1/8 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dill dried
- 1 tablespoon lemon juice
- dill to garnish, fresh
Instructions
- Preheat oven to 425° F.
- Cut cauliflower into florets, doing your best to keep them all around the same size. Do the same for the onion. Peel and chop your potatoes in slightly large sizes than the cauliflower, but also in equal-sized pieces. Add to a large bowl and add whole garlic cloves.
- In a small bowl, add salt, curry, turmeric, chili powder, ginger, and dill. Mix.
- Drizzle olive oil over the cauliflower and potatoes in the bowl and mix well. The sprinkle half of the spices and mix well. Add the other half of the spices and mix again, ensuring that all of veggies are coated.
- Pour the contents of the bowl onto a large-rimmed baking sheet or baking dish and spread them out so that they are in an even layer. Roast for 40-45 minutes until potatoes are fork tender.
- About 5 minutes before the veggies are done roasting, add vegetable stock to a large pot (if using an immersion blender) and heat on medium-low. If using a high-powered blender, you can just heat the stock in the microwave or a smaller pot.
- Once the veggies are done, reserve a few pieces of the cauliflower and set aside to garnish the soup with (if desired) and then add them add the rest to the blender (depending on the size of your blender, you may need to do it in batches) and add the warm stock and lemon juice and blend until creamy. Or add veggies to the large pot of stock and use an immersion blender to blend until creamy.
- Serve immediately and top with reserved roasted cauliflower pieces and fresh dill.
Notes
- Store soup in airtight containers; refrigerate up to 4 days, freeze up to 3 months.
- Frozen cauliflower can be used; thaw before roasting for best texture.
- Substitute russet potatoes with yellow potatoes or sweet potatoes to vary sweetness and texture.
- Use fresh dill in place of dried by using 1 teaspoon fresh for every 1/4 teaspoon dried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1065mg | 44% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 77mg | 86% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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