Plant Based Curry Cauliflower Soup

5 from 2 votes

Creamy, rich, and caramelized to perfection, our Plant Based Curry Cauliflower Soup is the ultimate reset dish with its smooth texture and flavor.

Prep Time10

Cook Time50

Course: food and drink, Soup

Cuisine: Canadian, Fusion, north american

Keyword: cauliflower soup, plant based recipes, plant based soup, roast cauliflower recipes

Servings: servings

Calories: 208kcal

Preheat oven to 400°.
Cut the tops of the garlic heads off just enough to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt, then wrap in foil.
On a large baking tray, toss the cauliflower with remaining olive oil, curry powder and chili flakes. Place the foil wrapped garlic on the baking sheet with the cauliflower and roast in the oven for 25 minutes, until the cauliflower is golden.
Meanwhile, pour the vegetable stock and coconut milk into a large soup pot and bring to a simmer.
Add the roasted cauliflower, and squeeze out the softened garlic into the pot. Continue to simmer for an additional 15 minutes. Remove from the heat and blend until smooth. Season with salt and pepper, plus additional chili flakes, if desired.