Silky, warming, and oh so comforting, curried cauliflower soup is just the thing you need to make for dinner. Did I say healthy too? It is vegan, vegetarian, dairy-free, and even keto.
Gather your ingredients. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper if you want an easier cleanup.
On the baking sheet, mix together 2 tablespoons oil, cauliflower, and 3/4 teaspoon salt. Spread into an even layer and roast for about 25 minutes or until golden brown. Turn the pieces over at the 15-minute mark and start checking for doneness in 10 more minutes.
While the cauliflower is cooking, in a dutch-oven or heavy saucepan over medium heat, add the ghee or oil. When the fat is hot, add the onions and 1/4 teaspoon of salt. Stirring occasionally cook the onions until translucent; about 5 to 7 minutes.
Stir in the ginger garlic paste and cook, stirring constantly, until fragrant, about 30 seconds to a minute. Stir in the turmeric, coriander, cumin, fennel, and chili powder. Stir continuously to cook the spices for 2 minutes. If they are sticking to the bottom of the pan, add a tablespoon or two of water. Then add 3 1/2 cups of the liquid you are using.
Reserving the prettiest cauliflower florets for garnishing, if you wish, add in the roasted cauliflower. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium-low or to a low simmer, stir occasionally for 15 minutes to allow the flavors to come together. Add in the cream and lemon juice to taste.
Remove the soup from the heat and allow to cool for 5 minutes. Using an immersion blender or a regular blender, process until the soup is smooth. Adjust the consistency now by adding more liquid. Taste for salt, acid, heat, and the need for some richness.
Garnish your soup to your heart's desire, or not. Curried cauliflower soup is good at any temperature and reheats beautifully if you've made it ahead. It keeps well in the refrigerator for 4 days and in the freezer for up to 2 months.
Notes
Chilies: I use small Indian chilies. When seeded and chopped they measure 1/2 teaspoon each. If you want the flavor of chilies without any of the heat, make a 1-inch slit down either side of the chili and use whole. Looking for more heat? Deseed and mince the chilies. Even more heat? Leave the seeds, use hotter chilies and, of course, add more!
Liquid choices: I like 1 cup coconut milk and 2 1/2 cups chicken broth but use the liquid of your choice
To thicken the soup: 1/2 heavy cream, coconut cream, or Greek-style yogurt
Chili oil: Mix 1 tablespoon oil and 1 teaspoon Kashmiri chili powder, or chili powder of your choice. Use a prepared chili oil or make my Sichuan chili oil.
For a heartier soup: Roast or boil a potato or two and either add in before puréeing or stir in afterward for some nice texture.
Chili sauce: Besides the green chilies and ground red chili you could add Tabasco, Siracha, Maggi's Hot and Sweet Tomato Chili Sauce, or gochujang, etc.
Add-ins: Sautéed cubes of paneer, firm tofu, shredded or crumbled cheese. Mushrooms are hard to overcook and I like throwing them in with the cauliflower. They add lovely umami to this curried cauliflower soup!