Creamy Curried Cauliflower Soup

By DairyFreeGina

Dairy Free Vegan Gluten Free

This is a lovely soup full of goodness. It’s perfect for weeknight meals paired with a sandwich, or make it the first course of a multi-course dinner. The creaminess of this soup comes from blending it along with the sweet potato and the coconut milk.

Cauliflower is a cruciferous vegetable that’s high in fiber and B-vitamins, plus its full of antioxidants and phytonutrients that can protect against cancer.
Sweet potatoes are a super source of fiber, vitamins, and minerals.

INGREDIENTS:

1 medium-to-large sized cauliflower, washed, cut into florets

1 medium sized sweet potato, peel away any black spots or roughness in skin, chopped

2 carrots, peeled and chopped

2 tablespoons extra-virgin olive oil

1 medium sized red onion, chopped

1 clove garlic, chopped

1 Tablespoon Tumeric

1 Tablespoon Cumin

1 Tablespoon Curry powder

Salt and pepper, to taste

1 Tablespoon agave

1-2 Tablespoons Arrowroot starch( use more if you want a thicker soup)

6 cups vegetable broth

1 cup coconut milk

DIRECTIONS:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lay cauliflower florets , chopped carrots and chopped sweet potato neatly on the baking sheet. You may need to use 2 baking sheets or equivalent/appropriate sized pan. In a small bowl combine 1 tablespoon extra virgin olive oil, cumin, turmeric, curry powder and whisk together . Spread over cauliflower mixture and toss to coat. Roast until fork tender.

2. While the cauliflower is cooking, in a large soup pot, saute onion and garlic in remaining olive oil until softened. Add the broth to the pot and simmer. Then add the roasted cauliflower mixture and bring to a boil. Lower heat and simmer for at least 20 minutes. Add the coconut milk, salt , pepper and agave. Simmer for another 20 minutes with a lid on . Then using an immersion blender or a high speed blender, puree the soup mixture until creamy and smooth. Add the arrowroot starch to thicken (if needed) and simmer for another 15 minutes. Add more Arrowroot Starch as needed. Taste and adjust seasonings as needed. Keep on low until ready to serve.

Serve garnished with hot sauce, pumpkin seeds, roasted chickpeas, hemp seeds, sunflower seeds or crumbled kale chips — or garnish of your choice.

Copyright DairyFreeGina . Please do not reproduce or publish without the written permission of DairyFreeGina

How do you make soup creamy without adding any dairy? Leave your thoughts in the Comments Section. And please share this recipe on social media and email to friends.

Creamy Curried Cauliflower Soup

This is a lovely soup full of goodness. It's perfect for weeknight meals paired with a sandwich, or make it a first course of a multi course dinner.
Course: Soup
Keyword: cauliflower, DairyFree, GlutenFree, Soup, Vegan
Servings: 4
Author: DairyFreeGina

Ingredients

  • 1 Medium-to-large sized cauliflower, washed, cut into florets
  • 1 Medium sized sweet potato, peel away any black spots or roughness in skin and chop
  • 2 Carrots, peeled and chopped
  • 2 Tablespoons Extra-virgin olive oil
  • 1 Medium sized red onion, chopped
  • 1 clove Garlic, chopped
  • 1 Tablespoon Tumeric
  • 1 Tablespoon Cumin
  • 1 Tablespoon 1 Tablespoon agave
  • Salt and pepper to taste
  • 1 Tablespoon Agave
  • 1-2 Tablespoons Arrowroot Starch(or more depending on how thick you want soup)
  • 6 Cups Vegetable stock
  • 1 Cup Coconut Milk

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lay cauliflower florets , chopped carrots and chopped sweet potato neatly on the pan. In a small bowl combine 1 Tablespoon extra virgin olive oil, cumin, turmeric, curry powder and whisk together . Spread over cauliflower mixture and toss to coat. Roast until fork tender. You may need to use 2 baking sheets/dishes to fit everything.
  • 2. While the cauliflower is cooking, in a large soup pot, saute onion and garlic until softened with remaining olive oil.. Add the broth to the pot and simmer. Then add the roasted cauliflower mixture and bring to a boil. Lower heat and simmer for at least 20 minutes. Add the coconut milk, salt , pepper and agave. Simmer for another 20 minutes with a lid on . Then using an immersion blender or a high speed blender puree the soup mixture until creamy and smooth. Add the arrowroot starch to thicken (if needed) and simmer for another 15 minutes. Add more Arrowroot Starch as needed. Taste and adjust seasonings as needed. Keep on low until ready to serve.
  • Serve garnished with hot sauce, pumpkin seeds, roasted chickpeas, hemp seeds, sunflower seeds , crumbled kale chips.
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