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Creamy Curried Cauliflower Soup
5 from 39 votes

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup features roasted cauliflower and potatoes seasoned with a blend of curry, turmeric, chili, ginger, and dill. After roasting, the vegetables are blended with vegetable stock and finished with lemon juice and fresh dill for a smooth, fragrant, and warming soup with a subtle spice profile and bright accents.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 cups
Calories: 175 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425° F.
  2. 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.
  3. In a small bowl, add salt, curry, turmeric, chili powder, ginger, and dill. Mix.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 175

% 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.