Roasted Cauliflower Soup with Thai Green Curry Paste

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A healthy, cauliflower soup that is blended to a velvety texture and flavored with clam juice, Thai green curry paste and roasted vegetables. Turmeric gives this soup a beautiful color.

Roasted Cauliflower Soup with Thai Green Curry Paste

IN THIS POST

Roasted Cauliflower For Soup

Whenever I am craving soup, which is almost always, I walk through the market thinking to myself, ‘Can I make soup out of that?’. Does this ever happen to you?

It must be cauliflower season in the Northern hemisphere as noted by the larger than usual heads of cauliflower in the produce aisle. So as my eyes fell on this beautiful vegetable, cauliflower soup danced in my head.

I love the depth of flavor roasted vegetables bring to a dish. Roasted cauliflower is good for you and is great in soups. With this soup recipe, the flavor is further developed with the help of roasted garlic and onions and the addition of clam juice and Thai green curry paste. Turmeric adds the beautiful color.

If you have ever wondered how to make roasted cauliflower soup, try this recipe and let us know how it turned out.

I hope you enjoy this healthy, vegetarian soup. Perfect as a light lunch or dinner in the Summer or a hot starter on a cold day.

Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Roasted Cauliflower Soup with Thai Green Curry Paste

Yield: 8 bowls

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

A creamy roasted cauliflower soup kicked up a notch with the help of Thai green curry paste.

Ingredients

1 head of cauliflower, cut into bite sized pieces, tough stems removed
1 onion, sliced thick
6 cloves of garlic, peeled, stems removed
cooking spray
8 oz bottle of clam juice
1/4 tsp salt
1 Tbs cooking oil
1 Tbs Thai green curry paste
4 cups of water
2 Tbs turmeric

Garnish

sweet bell pepper, diced
olive oil
pumpkin seeds

Instructions

Place first three ingredients on a baking sheet, lined with parchment paper for easy clean up but not necessary to this recipe, spray lightly with the cooking spray.
Bake in hot oven at 425F until lightly charred, about 25 minutes.
Once vegetables have cooled 5 minutes, add all of the onions, garlic, clam juice, salt and half of the cauliflower to a blender. Blend carefully with the lid partially skewed to allow steam to escape.
Once blended to a liquid texture, set aside.
In a large dutch oven or soup pot, add the oil and Thai curry paste, heat on medium heat for 1-2 minutes, stirring to heat up the curry paste.
Add contents of blender, remaining cauliflower, water and turmeric.
Simmer for 30 minutes. Check for seasoning.
Garnish as desired.

Notes

Using 1 Tbs of curry paste gives this soup a kick. You may add more for a spicier soup. Not all Thai curry pastes are equal, some are much hotter than others. It is best to err on the less spicy side, just in case.

Nutrition Information:

Yield: 8 Serving Size: 1.5 cupes
Amount Per Serving: Calories: 106Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 219mgCarbohydrates: 13gFiber: 5gSugar: 3gProtein: 4g

Do you love soup too?

Click below for all of our soup recipes, get inspired!

Hannah

Sunday 18th of November 2018

Cauliflower soup is one of my absolute favorites! Loved the flavor of the Thai green curry in this soup and it was so different than anything I’ve tried before with cauliflower.

Tina

Glad you liked it Hannah, Mike was going to try to dehydrate it and use it for backpacking. I think it could work. I was trying to use up my thai green curry paste so I tried it with cauliflower. I really liked how it turned out.

Leah

Sunday 4th of February 2018

I absolutely love cauliflower soup, but have never roasted the cauliflower first. What a delicious idea. I also love the green curry paste, sounds like such a delicious addition with the turmeric. I cannot wait to try this soup out!

Helen @ Fuss Free Flavours

What a great idea to roast the cauliflower first to concentrate the flavours. And I adore the dash of cold busting turmeric to make it that glorious colour. Time to make a big pot of this and fill the freezer.

Go for it Helen! The colors of this remind me of a painting.

michele

Friday 2nd of February 2018

This was absolutely delicious! Im so excited I got my husband to eat cauliflower--- I kind of left that out of the info when saying what it was.... being such a curry lover he dove right in and ate 3 bowls.... (ps... Im keeping the cauliflower a secret.... what he doesnt know doesnt hurt him!

Saturday 3rd of February 2018

Oh my gosh Michele!! That is so funny, mums the word. Thanks so much for telling me this, it made my day:)

Amy Nash

The flavors of this soup sound just amazing and so healthful! And I can't get over that gorgeous vibrant color! Yum!

It's amazing what turmeric can do, I think it's used to die fabric and yarn too.