Curried Cauliflower Soup

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy.

Ingredients Nutrition


  1. Preheat oven to 450F.
  2. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
  3. Spread out, and roast until the florets turn brown, about 25 minutes.
  4. In a medium saucepan, melt the butter over medium-high.
  5. Add the sliced onions, and cook until soft, about 5 minutes.
  6. Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
  7. Uncover, lower the heat, and simmer 5 minutes.
  8. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
  9. Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
  10. Stir the puree into the broth in the pan, and reheat if necessary.
  11. Ladle the soup into bowls, and top with the reserved florets and parsley.


Most Helpful

Made it last night and it was delicious! I really liked roasting the cauliflower first, I think it gives it a depth of flavour missing in most cauliflower soup recipes. Do try it, not too strong on the curry, just a lovely zap! Thanks for a great recipe.

sassytwinmom November 27, 2008

Very good flavor. I added 6 ounces of Half and Half just before I served it to give it a creamy texture. Everyone loved it. Great combination of easy and good

gamtnmike November 15, 2006

We enjoyed the flavor of this soup very much. I've never had roasted cauliflower before. The only thing I will mention is that it could have used a bit more salt for my own preferance and I didn't have parsley, so I subbed some snipped chives.

Lori Mama September 02, 2005

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