Roasted cauliflower and curry soup
KitchenAid Chef
Creamy delicious spiced soup with coconut milk.
Total1h10
Prep10min
Cooking1h
Tools
Ingredients
Serving
1
tomatoes
150 g
cauliflower florets
1/8
onion
1 clove
garlic
1/2 tbsp
olive oil
150 ml
water
100 ml
coconut milk
1/2
stock cube
1/2 tbsp
red curry paste
1/4 tsp
turmeric
1 cm
fresh ginger root
1/2 tbsp
fresh coriander (for garnish)
Step by step
Cut the tomatoes in half. Put the cauliflower, tomatoes, onion and garlic on a baking tray. Drizzle with olive oil and bake for 30 minutes in a 180°C preheated oven.
Put the water, coconut milk, stock cube, vegetables, curry paste, turmeric and ginger root into a jug of a blender. Put on a soup stand and let the programme run until it’s finished.
Transfer into bowls and finish off with a drizzle of coconut milk and fresh coriander.