I’m on a serious curry kick these days. The weather change has my body all sorts of confused and my sinuses have been on the front lines of the barometric battle. I wake up stuffy and puffy and generally tired. Curried Cauliflower Soup is comforting, warming, and ready to save the day!
I recently learned a fun new fact about curry. Curcumin is one of the main compounds in curry powders, namely the turmeric within curries. Curcumin has antioxidant properties that help calm inflammation, prevent cancer, fight bacteria, and more. It’s been called the “Spice of Life”!
But I knew all that. And now you do too. What I learned recently is even more rad. By adding freshly ground black pepper to dishes with turmeric or curry blends, the curcumin in the spice becomes more bioavailable and can be better absorbed. Meaning more antioxidants and less cancer!
Curry spice + black pepper = allllllll the health benefits!
So with all the yuckiness I’ve been experiencing lately, my body has been craving foods loaded with this seemingly magical healing power. Amazing how our bodies just know, huh? The good news is you don’t have to down any creepy vitamin sludge or pills to reap the benefits. You can just eat soup!
This soup is creamy, dreamy, spicy, savory, warming, and a comforting blanket of soup bliss. And it’s about as easy as laying on the couch wrapped up in said soup blankie. I’m a huge fan of throwing everything on a baking sheet, roasting it, and blending it. Literally zero dishes involved. Hollaaa.
Make this soup, snuggle up in a cozy sweater, and feel the delicious healing.
Creamy, warming, and hands-off cooking, Curried Cauliflower Soup is what your cool evening dinner dreams are made of! A nutritional powerhouse!
- 1 small head of cauliflower, chopped
- 1 onion, chopped
- 5 carrots, peeled & chopped
- 4 cloves garlic, smashed with the flat side of a knife
- 3 Tbs. curry powder
- ½ Tbs. turmeric
- 1 Tbs. vindaloo spice (or sub more curry, or omit)
- 1 tsp. ginger powder
- 2 tsp. salt
- 2 tsp. black pepper
- 1 can lite coconut milk (or full fat)
- 3 cups low-sodium vegetable broth or water
- Sriracha and cilantro, for serving
- Preheat the oven to 450F and line a baking sheet (or two) with foil and grease with oil or spray.
- Mix all vegetables and spices in a large bowl and toss to combine. Roast for 45 minutes, tossing once or twice. Allow to cool slightly before blending.
- Add vegetables, broth, and coconut milk to a blender and blend for 4-5 minutes until very smooth, scraping the sides as necessary. Top with sriracha and cilantro, enjoy!