Joy the Baker

Roasted Cauliflower Soup with Cumin

by 63 Comments

roasted cauliflower soup with cumin

I got a real taste of what most of you have endured this winter.

I was in New York City most of last week and… whoa.  Weather is real.  The snow!  The slush!  A snow plow scared me half to death. They go so fast!  Why did I think they operated at the speed of a zamboni? The shovel and footwear requirements are remarkable. Lastly… freezing rain is 100% unacceptable.

All of this is to say that you deserve a reward, a medal of honor, extra hot fudge on your sundae… something, everything, whatever you want you should have it.

I’m back in California nearly buried in packing boxes, but at least they’re not frozen.  To honor you, I’ve made soup.  It’s roasty toasty cauliflower with earthy cumin and happy curry.  Totally comforting.  You might consider pairing with some sort of cheesy bread situation.  Also ear muffs.  You’re a champion. Stay warm!

roasted cauliflower soup with cumin

roasted cauliflower soup with cumin

The start!  Cauliflower cut into florets, olive oil, cumin seeds, curry, coarse sea salt, and crushed red pepper flakes.  Pretty simple, right?

roasted cauliflower soup with cumin

The oven will pull the flavors and lovingly concentrate them for our soup.  It’s all about building flavors and the oven really does make a difference.

roasted cauliflower soup with cumin

While the vegetables roast, I sautéed onions and garlic and heated the chicken broth.  They all get married in a big soup pot, plus a bay leaf.  Simmering softens the cauliflower further making it perfect for a puree.

roasted cauliflower soup with cumin

After the soup is pureed, I added a splash more water to thin it out, and then stir in some yogurt.  The added creaminess works well with the toasty cumin and curry.  The soup is totally comforting.  It feels like it comes from winter and was made to keep us (mostly you, I’m afraid) warm.

Roasted Cauliflower Soup with Cumin

serves 4 to 6

adapted just slightly from Food and Wine Magazine February 2014

Print this Recipe!

1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets

1 heaping teaspoon cumin seeds

1 heaping teaspoon curry powder

4 tablespoons olive oil, divided

salt and crushed red pepper flakes

1 small onion, diced (about 1 cup)

1 clove garlic, minced

3 tablespoons unsalted butter

1 bay leaf

4 cups chicken broth, vegetable broth, or water

1/4 cup plain yogurt

Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.

In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Pick out and discard the bay leaf.

In a blender, carefully puree the soup in two or three batches until very smooth.  Return the soup to the saucepan and stir in the yogurt.

Rewarm over medium heat, adding more water to create a thinner consistency if you’d like.  Season with olive oil, salt, and pepper for serving.

Soup can be stored in an airtight container in the refrigerator for up to 5 days.

Reader Interactions

Comments

  1. john calhoon

    I have made cauliflower soup before, but decided I wanted to include, our favorite cumin and tumeric roasted cauliflower instead! This almost looks exacrly what I had in my mind. Saw a suggestion on another recipe that said, to set aside some of the roasted cauliflower to garnish. I think it is genius! Plus, I like your idea of yogurt to finish. Makimg right now.

    Reply

  3. Nicola

    I totally just made this with carrots instead of the cauli for my work lunches this week. YUM. With cauli was great, but some days I need the bright colour of carrots in the middle of my day.

    Reply

  5. rachel.anne.morse@gmail.com

    I made this soup last week and, so so good! I paired it with some parmesan crisps (shredded parmesan melted in the oven on parchment paper) and I’m surprised I had the will-power to freeze a serving for later. Bravo!

    Reply

  7. pam knutson

    always curious what a person uses when a recipe calls for “curry powder” as there are so many different kinds including the nasty yellow stuff that used to be what people thought a curry was made with. when I make curries I always use separate spices which come together to make different kinds of curry…so what do you use for your “curry powder” in this particular soup?

    Reply

  8. Elizabeth

    As a New Yorker recovering from a c section and completely over this brutal winter your words of recognition about the weather bring tears of joy to my eyes (admittedly hormonal)! Most of my friends have fled to southern California this February. Thanks for thinking of those of us left behind by posting the tasty soup recipe!! Best of luck with your move!

    Reply

    • joythebaker

      It won’t have that same punch in flavor, but you definitely can. I’d scale back a bit since ground cumin can be potent. Start off with half a teaspoon and give it a taste!

      Reply

  12. Natalie

    This is a great recipe! Joy, you blow my mind! Thank you for entertaining me and providing me with delicious recipes to feed my family!

    Reply

  13. lizytishknits

    This looks perfect for the cold weather! I live in upstate New York and, yes, the weather is completely horrendous and “unacceptable”!!!! I’m so sick of it. Thanks for posting wonderful recipes to help us through!

    Reply

  16. paspoke

    Joy, this was amazing. I made it vegan by switching out the butter and yogurt for full fat coconut milk. Thank you for sharing. My cauliflower hating family ate this and had seconds.

    Reply

  17. Courtney

    I’ve been following your blog for a few months now (the pumpkin scones are amazing!), but I just had to leave a comment about this soup. It’s so perfect for this ridiculous winter weather! I think I might have gone overboard on the red pepper, but a little extra kick only adds to the delicious! Thanks so much for the recipe!

    Reply

  21. Chelsea

    Joy, you do this to me every time! I was *just thinking* (those two words should really be in capital letters) about constructing some sort of roasted cauliflower soup. clearly this proves it was a good idea.

    Reply

  29. aspen @ little green orchids

    Seriously. It’s actually snowing AGAIN here in New York City and I’m about to lose my mind. With a young toddler this weather is even more difficult…You can’t use a stroller when there are mountains of snow at each intersection because of the plows, so you’re just stuck. This recipe is definitely going to get made this week. I could use a pick-me-up. :)

    Reply

  34. Stoich91

    Aww that’s the sweetest thing ever! Sweating down here in FL at 70-80’s, easy to forget how dangerous/disgusting it is where all my northern peoples are. Great idea, as always, and kind words, even better!

    Reply

  35. Katy

    I tried roasted cauliflower for the first time a little while ago and I was blown away. I love how rich and caramelized it gets, the flavour is like five billion times better than raw. This soup looks like just the ticket for awful winter weather.

    Reply

  36. vratnej

    I’m having a bit of a love affair with cauliflower at the moment and I am soooo looking forward to giving this a go. also, I’m a snow baby, so I love freezing anything! but Im glad you’re warm again!

    Reply

  38. Monica

    Thank you for this soup recipe…I need to make it soon! This winter won’t go away and I still need lots of soup ideas. Good luck on your move to New Orleans!!

    Reply

  39. Margarita

    this looks like a superb cauliflower soup recipe. i don’t have enough cauliflower at the moment and am thinking of pairing it with a lone sweet potato that i have…

    good luck with packing… make sure to label the boxes!!! so you know which box goes to which room instead of a ton of boxes piling in one spot!

    Reply

  51. dessertfortwo

    Yum!
    I hope you’re going to be in NOLA by Mardi Gras because I really need to live vicariously through your photos of all the events, mmk? ;)

    Reply

  59. Averie @ Averie Cooks

    Joy this is gorgeous! I happen to have bought a head of cauli yesterday the groc store with no plans for it. I think the plan is this! Your plates are beautiful and love the food styling on the opening image! pinned

    Reply

  60. Jessica

    Wow Joy! This looks delicious! The UK has been hit by some of the worst flooding we have ever experienced, and this looks perfect for keeping people warm. I am definitely going to make it tonight! Good luck with the packing!

    Reply

  61. Livia

    Hi, Joy! I found your blog by chance a couple of months ago, and I’ve been a huge fan of yours ever since. I love the pics, the writing, the general design… everything is wonderful, and the recipes I’ve done were all really yummy. This one is great for cold winter days. Thank you from Spain!

    Reply

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