Roasted Cauliflower & Curry Soup


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Roasted Cauliflower & Curry Soup


  • 1 large cauliflower chopped into florets (2 lbs)
  • 3 tbsp coconut oil
  • 1 onion diced
  • 1 leek diced – using white/light greens parts
  • 3 tbsp tomato paste
  • 2 cloves of garlic minced
  • 1 inch peeled & ginger grated
  • 1 tbsp curry powder
  • 2 tsp cumin
  • ½  tsp turmeric
  • 6 cups veggie broth
  • 1 cup cooked yellow split peas (sub golden/red lentils)
  • 1 bay leaf
  • juice of ½  lemon
  • 1 tsp Garam Masala 


  • reserved roasted cauliflower
  • fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional


  1. In a large bowl add 1 tbsp of melted oil to cauli florets, season with salt & pepper, place on parchment-lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
  2. In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
  3. Mix in tomato paste, garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
  4. Add broth, lentils, cauliflower (reserving 1 cup for soup topping), bay leaf and bring to a boil then simmer 15-20 min
  5. Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!


Find more of Sara’s recipes on @thevegansara.

Feeling inspired after trying this hearty and comforting roasted cauliflower & curry soup recipe? We have a lot more delicious vegan cauliflower, curry and soup recipes for you.



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