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Roasted Cauliflower Curry Soup

I absolutely love getting recipes from readers. Y’all create so many delicious things in your kitchens and I couldn’t be happier to share them with the Slender Kitchen community (and enjoy myself!). Today’s amazingly delicious recipe came from the wonderful Lisa, who dreamed this up gem in her kitchen. Using cauliflower and veggies roasted with curry flavors, the soup has a deep and rich flavor that are sure to please. Not only is it packed with vegetables and flavor, it is low in calories, only 3 PointsPlus®, gluten-free, Paleo, dairy-free, and low carb so it works for almost any diet.

Roasted Cauliflower Curry Soup
Servings: 6
Serving Size: 1 cup
Nutritional Info: 115 calories, 4.3g of fat, 13.9g of carbohydrates, 4.9g of fiber, 5.2g of protein, 5.4g of sugar
Weight Watchers® PointsPlus®: 3 *


  • 1 cauliflower, cut into florets
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 white onion, sliced into thick rounds
  • 1 tbsp. olive oil
  • 2 tbsp. curry powder
  • Salt and pepper
  • 3 cups chicken or vegetable broth
  • 1/4 cup white wine, vermouth,or extra broth
  • 1 tbsp. tomato paste
  • 1/2 tsp. ground ginger
  • 1/2 tsp. tumeric
  • 1/2 tsp. red chile flakes
  • 2 bay leaves
  • 1/4 cup light coconut milk (or half and half)
  • An additional 1-3 tbsp. curry powder, to taste


  1. Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with cooking spray.
  2. Toss the cauliflower, carrots, celery, and onion with the olive oil, curry powder, salt, and pepper.
  3. Roast for 30 minutes or until softened. Shake the baking sheet a few times during cooking.
  4. Add the vegetables to a large soup pot and stir in tomato paste. Add the white wine, broth, ginger, tumeric, chile flakes, and bay leaves. Bring to a simmer and let cook for 15 minutes. Add to a blender (or use an immersion blender) and blend until smooth. Add back to the soup pot.
  5. Add the coconut milk. Taste and add more curry powder, salt, and pepper as needed.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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5 Response to Roasted Cauliflower Curry Soup

  1. Luke on October 29, 2013

    We devour cauliflower in my house along with curry soups…but I don’t think we have combined the two yet. Excited to try this recipe. It also looks like it has some great ingredients to help with digestion, another plus! Thank you!

  2. Liz on October 30, 2013

    Nice recipe. Thank you.

  3. Phyliss on November 12, 2013

    Yum! I just made this, adapting it to my new Vitamix. I roasted the veggies yesterday than combined all the cold ingredients in the vitamixer and ran it for 6:30 minutes. I left out the Bay leaf as I didn’t know if that would blend properly.

  4. junebaby on January 12, 2014

    I made the cauliflower curry soup and loved it ~ i will make it again but replace 1/2 the curry with turmeric.
    I love your blog ~~~

  5. Gail on January 19, 2014

    I’ve been on Weight Watchers for 3 mos. and this is by far our favorite soup recipe! Delicious!


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