This tasty roasted cauliflower curry soup was inspired by my recent stay at the Bonneville Hot Springs Resort & Spa. Jesse and I ate my birthday dinner in the restaurant at the resort, and started off our meal with a cup of their curried cauliflower soup. The waitress sold us pretty quickly on it, especially once she told us it was both gluten and dairy-free. The soup was even better than we expected and we both found ourselves scraping the bottom of our cup to get every last bite.
Since we enjoyed the soup so much and it seemed easy to make, I decided to create my own version. Mine is definitely different and even a different color, but it’s just as delicious, if not more (roasting the cauliflower adds a lot more flavor). I don’t think the restaurant version actually contained any curry powder or paste because the soup was completely white and very coconutty. I think it was called a curried soup just because of the coconut. If there were any curry spices added, it was definitely minimal, which the lack of color made obvious. As you know, curry powder adds an orange-ish color and the pastes are either yellow, red or green, so a white curry soup is nearly impossible.
Keep in mind, there is no protein added to the soup, so you’ll want to have something on the side for a complete meal. Otherwise, this isn’t going to fill you up very much. We ate ours with some local curry lamb sausage and dunked bites into the soup. It was awesome! A hearty salad with roasted chicken, beef or lamb mixed in would pair nicely as well.
Roasted Cauliflower Curry Soup
- 2 small heads of cauliflower, cut into florets
- 1 Tbsp coconut oil, melted
- 1.5 tsp curry powder, plus more to taste, if desired
- Sea salt and pepper to taste
- 1.5 cups full-fat coconut milk, plus more if needed
- 1/2 cup chicken or vegetable broth, preferably homemade
- 1 Tbsp Thai red curry paste
- Dash of paprika
- 1 Tbsp grass-fed ghee, butter or coconut oil
- Toasted unsweetened coconut chips for garnish, optional
- Preheat oven to 375 degrees. Place cauliflower on a large pan and drizzle with 1 Tbsp coconut oil. Then sprinkle on the curry powder and sea salt to taste. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Meanwhile, slowly heat coconut milk and broth in a small saucepan over medium heat. Whisk in the Thai red curry paste. Once dissolved, remove from heat and pour into a blender container.
- Once cauliflower is done, add half of it to the blender with the milk mixture. Puree until nearly smooth and then add the remaining cauliflower, along with the 1 Tbsp of ghee, butter or coconut oil and a dash of paprika. Season to taste with sea salt and black pepper, and puree again.
- Taste and adjust seasoning as needed (I added a dash more curry powder here) and add a bit more coconut milk if soup is thicker than you like. Once done, serve immediately or pour into a pot to keep warm on the stove or reheat slightly if it cooled off too much.
- Serve hot with toasted coconut chips and a side protein of choice. It’s also delicious with sliced toasted almonds on top.