Roasted Curried Cauliflower Soup

This past week was Lesley’s birthday. We always get together for birthday gatherings full of food, sweets, presents and laughs. Of course, this year that meant at a distance. Not in our familiar homes, or outside soaking up the sun on the porch.

Lesley was fine having a low key day and celebrating once this blasted pandemic was over. I don’t like any celebration going left uncelebrated but, admittedly, was having a hard time figuring out what might make it special. Then another tragedy of the pandemic occurred – our local soup shop closed.

Lesley, like many others in our town, were distraught. Having never been to the shop before I didn’t quite understand but I now knew what to do for Lesley’s birthday! I wanted to recreate her favorite soup. It’s not an easy task to recreate something that you’ve never had before but you can’t back down from a birthday challenge!

I did my research and found that most of the curried cauliflower soups out there are vegan. Although I am certain that vegan varieties are very tasty, going that route with this soup would leave out what I knew makes a tasty soup; butter and cream. So I stuck with what I know and went with that. In the end, butter was the way to go but the cream may have been a bit much. If you are inclined to save calories, the cream can easily be omitted from this recipe.

With soup, presents and a peach cobbler in hand the girls and I headed to Lesley’s door step. We spent some time chatting and, although it wasn’t our typical birthday celebration, it was still really nice to spend some time together. I don’t know if I got close to our soup shop’s curried cauliflower soup but Lesley said she enjoyed it which is good enough for me!

Roasted Curried Cauliflower Soup


  • 1 1/2 heads cauliflower
  • 2 1/2 tsp curry powder
  • 1-2 tbsp olive oil
  • 5 tbsp butter
  • 1 large onion chopped
  • 1-2 carrots
  • 5 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 2 tbsp heavy cream
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp ground ginger
  • 1/8 tsp cinnamon
  • 1/4 tsp sea salt


  • Cut cauliflower and toss with olive oil and 1 tsp of curry powder. Roast at 400 degrees until cauliflower is tender.
  • Chop onions and add to a large pan. Saute the onions in butter until translucent.
  • Add chopped carrots and garlie. Saute until tender.
  • Add spices to the onions and carrots. Saute for 1 -2 minutes.
  • Add vegetable broth and white wine.
  • Add cauliflower and boil for 15 minutes.
  • Take off of heat and use a hand blender to completely blend all ingredients.
  • Add heavy cream (if desired) and serve! Yum!