Curried Cauliflower Carrot Soup

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Last week, I came down with the flu and it knocked me out for three days. The only saving grace was the Curried Cauliflower Carrot Soup my husband made for me. I ate it for every meal while I was trying to kick the sickness. Its savory flavors and soothing texture were like a balm for my itchy, sore throat. Of course, this soup isn’t just for those under the weather. It’s the perfect meal for these cold, dark evenings as we head into winter. The cilantro for garnish isn’t necessary, but I highly recommend it. The flavors complement the soup perfectly.


  • 4 cups vegetable broth
  • Smoked ham hock with fat
  • 1 head of cauliflower, cut into florets
  • 1 lb. carrots, peeled and chopped
  • 4 large garlic cloves, peeled
  • 2 medium onions, quartered
  • olive oil
  • salt, pepper, and garlic powder to taste
  • 3 tsp. curry powder
  • 1 ½ tsp. grated fresh ginger
  • 1 tsp. cumin
  • ½ cup coconut milk
  • fresh cilantro, chopped
  • croutons


Preheat oven to 425 degrees.

In a large pot, bring vegetable broth and ham hock to a boil. Reduce heat, cover, and simmer while you prepare and roast the vegetables.

Place vegetables in large bowl and toss them in olive oil, salt, pepper, and garlic powder until coated. Spread vegetables into a large glass pan and roast them in the oven, stirring every 20 minutes, until browned. Remove from vegetables from oven.

Remove the bone, fat, and cart ledge from broth. Put vegetables, curry, cumin and ginger into stock, bring to a boil, reduce heat, cover and simmer, until vegetables are tender. Remove from heat and allow to cool.

Place broth and vegetables into blender and blend on high until smooth. Pour back into pot, add coconut milk, reheat to desired temperature. Divide into bowls and serve with croutons and cilantro.


Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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