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yellow bowl of curried cauliflower soup on an orange flower-shaped charger with a wooden spoon
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Curried Cauliflower Soup

Rich and naturally gluten free, this vegan soup pairs well with a hot sandwich for a gently warming meal on a cold day.
Prep Time15 minutes
Total Time1 hour
Course: Soup
Cuisine: Indian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 200kcal

Ingredients

  • 1 head cauliflower, about 4 cups florets (and stem rough chopped if needed)
  • 2 tablespoons avocado oil, divided
  • 1 teaspoon muchi curry powder
  • 1 clove garlic, crushed
  • 2 cups vegetable stock, plus more if needed
  • 1 cup unsweetened coconut milk
  • ¾ teaspoon kosher salt

Directions

  • Preheat oven to 400°F. Toss cauliflower with 1 tablespoon avocado oil and muchi curry powder on a baking sheet. Roast 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.
  • Heat the remaining avocado oil in a large sauce pan over medium. Add garlic and cook for 30 seconds. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a simmer and cook for 5 minutes, then allow to cool a bit.
  • Blend until smooth with an inversion blender or after transferring to a standing blender. Add more vegetable broth if needed for consistency.