Roasted Cauliflower Curry Soup

One of my hubby’s favorite flavors is curry. Curry is a smooth luxurious soup that has a warm and inviting aroma, with a deep spiced and coconut background. Regular curry soup has a lot of calories, so I developed this recipe to cut those calories in half – but with all the spice and flavors.

The main component of this soup is roasted spiced cauliflower. In a small bowl add 2 tablespoons of red curry powder, and tablespoon each of cumin, paprika, and turmeric. Cut up, in semi-small pieces and florets, the cauliflower. Place the pieces in a large bowl and mix with a tablespoon of olive oil and a pinch of the spice mix. Then place the spiced cauliflower on a sheet pan and roast in a 375o oven for 45 minutes – until the cauliflower is soft and slightly brown. Set a few aside for garnish (and remember to tell your better-half do NOT eat those for a snack!).

Meanwhile, heat a tablespoon or two of olive oil in a large pot and add chopped up onions. After a few minutes the onions will look translucent. Add graded garlic and graded ginger. See Helpful Hint below.

After 30 seconds add the rest of the spice mix to bloom in the oil. After 30 seconds add 2 cups of homemade stock or box stock and 2 tablespoons of reduced sodium soy sauce. Bring to a boil and scrape up the spices from the bottom of the pot. Take the pot off the heat and add 1 cup of unsweetened cashew milk. Then, in batches, add 1/2 of the roasted spiced cauliflower and half of the stock to a blender. Make sure the top is on tight and hold a kitchen towel of the top. Blend until smooth and place aside (I put it in the same bowl I mixed the cauliflower in). Repeat with the second half of the cauliflower and stock, then put all of it back in the pot. Heat until hot while stirring, about 5 minutes. Add salt to taste.

Some might use a hand-held emersion blender, but I like my stand blender better. It makes for a more smooth texture. If you do use an emersion blender, you can blend the cauliflower and stock all at once right in the pot.

To finish the soup, I use a 5.3 oz single container of low-fat coconut flavored Greek yogurt. Place most of it in the soup and mix, keeping 2 tablespoons in the container. Add a few tablespoons of cashew milk to the remaining yogurt in the container and mix to loosen.

Put a couple of scoops of the soup in a bowl. Place one of the cauliflower florets and a few parsley leaves on top as a garnish, and swoosh a tablespoon of the yogurt/milk on the top in a circle. I really hope you enjoy this soup and my hubby and I did. Please leave a reply if you make this recipe. Happy healthy cooking, and please Follow this blog, and enter your Email address for future recipes.

Helpful hint: Keep the skins and ends of the onion and garlic for future homemade stock.

Ingredients:

  • 1 head of cauliflower (about 4 cups)
  • 2 tsp red curry powder
  • 1 tsp ground cumin powder
  • 1 tsp smoked ground paprika powder
  • 1 tsp ground turmeric powder
  • 2-3 tbsp olive oil
  • 1 chopped medium onion
  • 1 tbsp graded garlic
  • 1 tbsp graded ginger
  • 2 cups of stock
  • 1 cup unsweetened cashew milk
  • 2 tbsp reduced sodium soy sauce
  • 5.3 oz single container of low-fat coconut flavored Greek yogurt
  • Salt to taste

Equipment:

  • Sheet pan
  • Large bowl
  • Grader
  • Large pot
  • Blender or hand-held emersion blender

Prep time 10 minutes
Bake time 1 hour


Directions:

  1. Pre-heat oven to 375o.
  2. In a small bowl add the spices: red curry powder, cumin, paprika, and turmeric.
  3. Cut up, in semi-small pieces and florets, the cauliflower.
  4. Place the cauliflower pieces in a large bowl.
  5. Mix with a tablespoon of olive oil and a pinch of the spice mix.
  6. Place the cauliflower on a sheet pan and roast for 45 minutes, until soft and slightly brown.
  7. Remove the pan from the oven when ready, and set a few aside for garnish.
  8. Heat a tablespoon or two of olive oil in a large pot.
  9. Add chopped up onions and cook for a few minutes until translucent.
  10. Add graded garlic and graded ginger and cook for 30 seconds.
  11. Add the rest of the spice mix to bloom in the oil for 30 seconds.
  12. Add 2 cups of stock.
  13. Add 2 tablespoons of reduced sodium soy sauce, and bring to a boil.
  14. Scrape up the spices from the bottom of the pot.
  15. Take the pot off the heat and add 1 cup of unsweetened cashew milk.
  16. In batches, add 1/2 of the roasted spiced cauliflower and half of the stock to a blender.
  17. Make sure the top of the blender is on tight and hold a kitchen towel of the top.
  18. Blend until smooth and place aside (I put it in the same bowl I mixed the cauliflower in).
  19. Repeat with the remaining cauliflower and stock, then put all of it back in the pot.
  20. Note: If using a hand-held emersion blender, blend all of the cauliflower and stock right in the pot until smooth.
  21. Heat until hot while stirring, about 5 minutes.
  22. Add salt to taste.
  23. Add most of a 5.3 oz single container of low-fat coconut flavored Greek yogurt, keeping a few tablespoons in the container.
  24. Add a few tablespoons of cashew milk to the remaining yogurt in the container and mix to loosen.
  25. Scoops the soup into a bowl. Place one of the cauliflower florets and a few parsley leaves on top as a garnish
  26. Swoosh a tablespoon of the yogurt/milk on the top in a circle.
  27. Enjoy!

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