Creamy Curried Cauliflower Soup
In addition to being really tasty and nutritious, our Creamy Curried Cauliflower Soup is also vegan and gluten-free! It's creamy, dreamy, and flavorful!
Yield: 6
Materials
- 1 large head of cauliflower approximately 4 cups of florets or 1 lb of florets
- 2 large russet potatoes approximately 2 cups or 12 oz
- 3 cloves fresh garlic
- 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 ground turmeric
- 1/8 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dried dill
- 1 tablespoon lemon juice
- fresh dill to garnish
Instructions
- Turn the oven on to 425°F.
- Try to keep the cauliflower florets all about the same size when you cut them. Repeat with the onion. Peel and slice the potatoes into pieces that are equal in size but slightly larger than the cauliflower. Add entire garlic cloves to a large bowl.
- Combine the salt, curry powder, turmeric, chili powder, ginger, and dill in a small bowl. Blend.
- Mix thoroughly after drizzling the potatoes and cauliflower in the bowl with olive oil. Then evenly distribute half of the spices and stir. Make sure all of the vegetables are covered by adding the remaining half of the spices and mixing once more.
- Transfer the contents of the bowl onto a large baking sheet or baking dish, making sure to spread them evenly. Potatoes should be fork-tender after roasting for 40 to 45 minutes.
- If using an immersion blender, add the vegetable stock to a big saucepan and place over medium-low heat about 5 minutes before the veggies finish roasting. You may just preheat the stock in a smaller saucepan or the microwave if you're using a powerful blender.
- When the vegetables have finished cooking, remove a few pieces of the cauliflower and keep them for garnishing the soup, if preferred. The remainder should be added to the blender (you might need to do this in batches depending on the size of your blender), along with the heated stock and lemon juice, and blended until creamy. Alternatively, add the vegetables to the big pot of stock and mix until smooth using an immersion blender.
- Garnish with the saved roasted cauliflower pieces and fresh dill and serve right away.
Notes
Keepsake
Fridge: Soup can be kept for up to four days in an airtight container.
Freezer: Keep for up to three months in a freezer-safe container.
Replacements
Cauliflower: Four cups or one pound of frozen cauliflower florets will suffice. Before roasting, thaw.
Our favorite potatoes are russets, but yellow potatoes work just as well. You may also use sweet potatoes to give the soup even more sweetness!
Onion: Yellow or white.
Dill: You can use one teaspoon of fresh dill for every one-fourth teaspoon of dried dill.
Fridge: Soup can be kept for up to four days in an airtight container.
Freezer: Keep for up to three months in a freezer-safe container.
Replacements
Cauliflower: Four cups or one pound of frozen cauliflower florets will suffice. Before roasting, thaw.
Our favorite potatoes are russets, but yellow potatoes work just as well. You may also use sweet potatoes to give the soup even more sweetness!
Onion: Yellow or white.
Dill: You can use one teaspoon of fresh dill for every one-fourth teaspoon of dried dill.