Curried Roasted Cauliflower Soup

  • Active Time 20m
  • Total Time 1h 20m
  • Rating ****

4 servings

Enjoyed either hot or cold, this soup makes a great vegetarian main in warm weather months, but is elegant enough to serve as a first course all year round. Note that the intensity of your curry powder may affect how much is needed.


  • 1 head of cauliflower
  • 2 teaspoons olive oil
  • 1 teaspoon mild curry powder
  • Pinch of cayenne powder
  • 1/2 cup peeled and diced green apple
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 tablespoons lemon juice, divided
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons chopped cilantro
  • 1/4 cup yogurt, for garnish


Preheat the oven to 400 degrees F.

Cut the cauliflower into 1-inch florets. Place them on a sheet pan and toss with the olive oil. Dust the cauliflower with the curry powder and cayenne and toss again.

Place in the oven and roast for 15 to 18 minutes, or until softened and lightly browned. Remove from the oven and put cauliflower in a large saucepan over medium-high heat and add the apple, garlic, broth and 1 tablespoon lemon juice. Simmer for 5 minutes.

Using an immersion blender, puree the soup. Stir in the remaining tablespoon of lemon juice. Season with salt and pepper and then stir in the cilantro.

If serving cold, chill the soup in the refrigerator for at least one hour. Garnish with a dollop of yogurt and serve.

Recipe reprinted by permission of All rights reserved.

RecID 10940

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