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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
CRAVING MORE? Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!
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:)
Be sure to reference the How to Make Soup article for essential information on making soup from scratch, without a recipe! Need some inspiration? My personal list of 35 Best Soups will inspire your creativity.
Roasted Cauliflower Soup with Thai Green Curry Paste
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 cupesAmount 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 says
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 says
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 says
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 says
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.
Tina says
Go for it Helen! The colors of this remind me of a painting.
michele says
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!
Tina says
Oh my gosh Michele!! That is so funny, mums the word. Thanks so much for telling me this, it made my day:)
Amy Nash says
The flavors of this soup sound just amazing and so healthful! And I can’t get over that gorgeous vibrant color! Yum!
Tina says
It’s amazing what turmeric can do, I think it’s used to die fabric and yarn too.
Amanda says
I am a crazy lady for roasted cauliflower! Love all of those little caramelized bits, so flavorful. I’ve actually never had Thai green curry paste–by the sound of this soup, that needs to change! What a stunningly vibrant color the turmeric gives it as well. Great recipe!
Tina says
Thanks Amanda, I’m crazy for roasted cauliflower too. I love the nuttiness.
Tracy Koslicki says
“Can I make a soup of that?” – Oh my gosh I LOVE this. Especially this time of year! Sometimes I think of a meal and then just wish it was in a hot, comforting soup! I love this color; it’s so vibrant!!
Leslie-Anne says
Roasting cauliflower really brings out the nuttiness doesn’t it? This soup looks so comforting and cozy. I love how you added clam juice – I don’t think I’ve ever seen that in a cauliflower soup!
Tina says
I have noticed the nuttiness, I really love this flavor it brings. Clam juice is one of my favorite ways to add umami to liquid dishes like soup and curry. The other technique is anchovies. Happy cooking Leslie Anne!
Lisa | Garlic + Zest says
I make soup at least 4-5 times/month — no matter what the weather is and I’m always looking for something new. This is NEW! It looks healthy and full of flavor, too. Roasting the cauliflower adds even more depth, I’m sure.
Tina says
I love soup too! especially for lunch. The color of this soup is really striking, this one was fun to make for sure!
Pam Greer says
I would have never thought to use green curry paste in cauliflower soup! I also have a tub of it in my fridge. I hope my grocery store has some good looking cauliflower because I definitely want to make this!
Tina says
I have a large tub of it too, I am always looking at ways to use this. I bet it would make a great sauce or marinade too!
Ginny says
Green curry pasta sounds like it would be fantastic paired with cauliflower!