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!
I’ve been eating our most recent soup dish a lot since it’s so flavorful! Only a few basic ingredients plus a ton of spices and flavor go into making our velvety Curried Cauliflower Soup velvety without using cream or dairy at all. This gluten-free and vegan cauliflower soup is thick, creamy, wonderful, and really simple to prepare. It’s sure to please both non-vegans and gluten-lovers alike!
Ingredients Needed For Creamy Curried Cauliflower
- While fresh cauliflower is preferable, frozen cauliflower may still be used!
- Just enough potatoes to give the soup the perfect amount of starchy substance. Our favorite is rhubarb, but feel free to substitute another kind or even use some sweet potatoes to cut the sweetness!
- Have you ever prepared your own vegetable stock?
- Always use onion and garlic in soups!
- Curry Powder: Use this for the vegan cauliflower soup’s “curried” portion!
- Turmeric and ginger are excellent additions to the dish.
- Dill – Dried or fresh! This gives the curry a wonderful complementary herbal taste!
- To roast, use olive oil, salt, and pepper.
- Lemon juice: Just a little bit will provide the ideal degree of acidity.
How To Make Creamy Curried Cauliflower
Cook the vegetables.
Putting all of the veggies in that very fragrant, savory curry spice combination and roasting them is one of my favorite things about this curried cauliflower soup. Simply let it roast for 45 minutes as you go about your day, without tending to the pot or boiling it.
Make sure to save aside some of the roasted cauliflower pieces so you may garnish your soup!
Mix well. After roasting, all you need to do to make this luscious, creamy soup is puree it in your powerful blender or blitz it with your immersion blender.
Completed! Creamy Soup with Curried Cauliflower! It looks so much prettier than it is to make, especially when you top it with some of that preserved roasted cauliflower and fresh dill! This vegan cauliflower soup
Recipe Tips
Roasting Advice for Creamy Curried Cauliflower
One thing to remember when roasting the vegetables for optimal results is: Even.
Slice uniformly. Try your best to cut the vegetables into uniform-sized pieces. Having said that, keep in mind that different vegetables roast at different rates. Since potatoes require more time to cook than cauliflower, you can chop your potatoes slightly larger than the cauliflower, but you should still keep all of your potatoes and cauliflower at the same size.
Apply a uniform coat. Make sure the vegetables are uniformly coated with oil and spice.
Evenly distribute space. Place the vegetables in a single layer, equally spaced out on your baking sheet.
Mixing
For all of our blending requirements, we like our Vitamix, but you may also use an immersion blender or any powerful blender. Remember that the size of your blender may need you to mix in batches. Additionally, transfer everything to a saucepan over low heat on the stovetop along with the stock if using an immersion blender.
Final Details
Although we enjoy topping this soup with some saved roasted cauliflower pieces and fresh dill, you may use a lot of different toppings! Among the best are:
- Crispy Fried Onions Sour Cream Croutons
- A little coating of olive oil or cream
- Verdant Onions
More Recipes You Might Like
- Vegetarian Chili
- Cast Iron Skillet Lasagna From Scratch
- 15 Minute Black Bean and Spinach Burritos
- Homemade Mac and Cheese with Kale
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!
- 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
- 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.
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.