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.
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Roasted Cauliflower Curry Soup
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- 4 cups cauliflower florets
- 4 U carrots, chopped
- 4 U celery stalks, chopped
- 1 cup onion, sliced into thick rounds
- 1 tbsp olive oil
- 4 tbsp curry powder, divided
- Salt and pepper
- 3 cups vegetable broth
- 1/4 cup white wine
- 1 tbsp tomato paste
- 1/2 tsp ground ginger
- 1/2 tsp ground tumeric
- 1/2 tsp red pepper flakes
- 2 U bay leaves
- 1/4 cup canned lite coconut milk
- 1.5 tbsp curry powder
Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with cooking spray.
Toss the cauliflower, carrots, celery, and onion with the olive oil, half the curry powder, salt, and pepper.
Roast for 30 minutes or until softened. Shake the baking sheet a few times during cooking.
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.
Add the coconut milk. Taste and add more curry powder, salt, and pepper as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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