Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup

Hearty dairy-free and Paleo friendly recipe for a delicious warming and flavorful soup!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Paleo
Servings 4


  • 1 large head cauliflower trimmed and sliced
  • 1 large onion sliced thick
  • 3 cloves garlic
  • 2 tablespoons coconut oil melted
  • sea salt and freshly ground black pepper to taste
  • 4 cups chicken bone broth or use homemade bone broth
  • 1 1/2 teaspoons turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 15-oz. can full fat unsweetened coconut milk


  • Preheat oven to 380 degrees.
  • Spread cauliflower, onion slices and garlic cloves on a baking sheet. Drizzle melted coconut oil over the top and place in the oven. Roast for 30 to 40 minutes or until cauliflower is fork tender.
  • Once done, transfer veggies and broth to a large pot over medium heat. Add in all other ingredients except coconut milk. Right before mixture begins to boil, turn heat down to low and simmer for 20 minutes.
  • In a blender, in shifts, puree the broth and veggie mixture until smooth. Once everything is pureed, transfer back into pot.
  • Stir in coconut milk, simmer for another 10 minutes, and serve.
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