Creamy Roasted Cauliflower Soup – Indian Curry Powder Recipe

Last Updated on 4 months by Neha Deshmukh

Creamy Roasted Cauliflower Soup – Indian Curry Powder Recipe

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with flavour! I first made this Creamy Roasted Cauliflower Soup on a chilly evening last winter, and it quickly became a family favourite. The subtle sweetness of the roasted cauliflower, combined with the warm spices, is just perfect. It’s surprisingly easy to make, and honestly, feels like a big hug in a bowl. This isn’t your average cauliflower soup, though – we’re taking a detour to India with a generous helping of curry powder and a few other aromatic spices. Let’s get cooking!

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s:

• Flavourful: The roasting process really brings out the natural sweetness of the cauliflower, and the Indian spices add a lovely warmth.
• Easy to make: It comes together in under an hour, with minimal effort.
• Healthy: Cauliflower is a nutritional powerhouse, and this soup is a great way to get your veggies in.
• Comforting: Seriously, it’s like a warm hug on a cold day.
• Versatile: Plenty of options to customize it to your liking (more on that later!).

Ingredients

Here’s what you’ll need to create this delicious soup:

• 1 small head cauliflower (about 600g)
• 1.5 tablespoons olive oil
• 1 teaspoon curry powder
• 0.25 teaspoon cumin powder
• 1 teaspoon salt
• Ground pepper to taste
• 2-3 garlic cloves, minced
• 1 small onion, chopped
• 3-4 cups water (720-960ml)
• 0.25 cup milk (60ml)
• 1 bay leaf
• 0.125 teaspoon white pepper powder
• 1 tablespoon oil
• 1 tablespoon butter
• 0.5 teaspoon sugar

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

• Curry Powder: This is where the magic happens! You can use your favourite brand, but I recommend a Madras curry powder for a good balance of flavour. Different regions in India have their own unique spice blends, so feel free to experiment. Some blends lean more towards turmeric, while others are hotter.
• Cumin Powder: A little cumin goes a long way. It adds a warm, earthy note that complements the curry powder beautifully.
• Bay Leaf: Don’t skip this! It adds a subtle, aromatic flavour to the soup. Remember to remove it before blending.
• Cauliflower: You can use any colour cauliflower you like – white, purple, or even Romanesco! Just make sure it’s fresh and firm.
• Spice Blends: Feel free to adjust the spices to your preference. A pinch of garam masala or turmeric can also be lovely additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss them with olive oil, curry powder, cumin powder, salt, and pepper. Make sure everything is nicely coated.
2. Spread the florets in a single layer on a baking sheet. Roast for 20 minutes, flipping them halfway through to ensure even cooking. You want them to be slightly browned and tender.
3. While the cauliflower is roasting, heat the oil and butter in a large pot over medium heat. Add the bay leaf, chopped onion, and minced garlic. Sauté until the onion is golden and softened, about 3-4 minutes.
4. Add the roasted cauliflower to the pot. Cook for another 2 minutes, stirring occasionally. Then, pour in the water and add the white pepper powder. Bring the mixture to a boil and let it simmer for 10 minutes, allowing the flavours to meld.
5. Carefully remove the bay leaf. Let the mixture cool slightly, then transfer it to a blender. Blend until completely smooth and creamy.
6. Strain the soup back into the pot to remove any remaining bits and ensure a super-smooth texture. Stir in the milk and adjust the salt to taste.
7. Simmer for another 5-7 minutes, stirring occasionally.
8. Serve hot, garnished with fresh cilantro and a swirl of cream (optional).

Expert Tips

• Don’t overcrowd the baking sheet when roasting the cauliflower. This will steam it instead of roasting it, and you won’t get that lovely caramelization.
• If you don’t have a blender, you can use an immersion blender directly in the pot.
• Taste as you go! Adjust the spices and salt to your liking.

Variations

• Vegan Adaptation: Simply substitute the milk with your favourite plant-based milk (almond, soy, or oat milk work well) and omit the cream garnish.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the pot along with the onion and garlic.
• Festival Adaptations: This soup is perfect comfort food for festivals like Diwali or Holi. It’s warm, comforting, and full of flavour – just what you need after a long day of celebrations! My grandmother used to make a similar soup during the winter months, and it always felt so special.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving it:

• Serve with a side of warm naan bread or crusty bread for dipping.
• Garnish with a dollop of plain yogurt or sour cream.
• Add a sprinkle of toasted pumpkin seeds or chopped nuts for extra texture.
• Pair it with a simple salad for a complete meal.

Storage Instructions

• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

FAQs

1. Can I use frozen cauliflower for this soup?
   Yes, you can! Just make sure to thaw it completely and pat it dry before roasting. It might not get quite as browned as fresh cauliflower, but it will still taste delicious.
2. What type of curry powder works best in this recipe?
   A Madras curry powder is a good all-rounder, but feel free to experiment with different blends to find your favourite.
3. How can I make this soup spicier?
   Add a pinch of cayenne pepper or a finely chopped green chilli to the pot along with the onion and garlic.
4. Can this soup be made ahead of time?
   Yes! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.
5. Is it possible to make this soup without dairy?
   Absolutely! Use plant-based milk and skip the cream garnish.
6. What is the best way to strain the soup for a super-smooth texture?
   A fine-mesh sieve lined with cheesecloth works best. This will remove any remaining bits and ensure a silky-smooth soup.