Vegan Curried Roasted Cauliflower Soup

With Fall in full swing its a great time to explore new rich soups for chilly evenings. The following soup is so rich and creamy you will be surprised that it is made without cream. And the smells that fill the house as you are making it are an added bonus!


1 head Cauliflower
4-5 cloves garlic
1 large onion
Vegetable Broth
Good quality Curry Powder
Cayenne Pepper
Earth Balance vegan spread
Olive Oil

Preheat oven to 400
Break the Cauliflower into florets and place in a large bowl
Quarter and slice the onion into thin slices, add to the cauliflower
Peel the garlic cloves, chop roughly, add to the cauliflower
Add about 1/4 cup of olive oil to the cauliflower, onion and garlic mix
Salt lightly
Mix thoroughly
Pour the cauliflower mixture onto a large baking sheet and roast in the oven until the vegetables are a nice golden brown (about 30 minutes checking periodically)

Remove the cauliflower mix from the oven and scrape the vegetables, oil and any accumulated juices into a large soup pot
Add vegetable stock until it passes the top of the vegetables by 2 inches or so
Bring soup to boil and simmer until the vegetables are very tender (about 30 minutes)

Add a tablespoon of curry power (a little more or less to your taste)
Add cayenne pepper to taste
Add 2 tablespoons earth balance

Using a stick blender puree the soup to desired consistency.

Check and correct seasoning as needed.


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