Tandoori-Roasted Cauliflower Soup

Tandoori-Roasted Cauliflower Soup


uncooked cauliflower

8 cup(s), bite-size florets, divided

cooking spray

2 spray(s)

curry powder

2½ tsp, divided (or more to taste)

table salt

1 tsp, divided

coconut oil

¾ tsp

uncooked onion(s)

2 cup(s), chopped, diced

minced garlic

1 tsp

minced ginger

1 tsp

mustard seed

1 tsp

cumin seeds

1 tsp

fat free chicken broth

4 cup(s), or vegetable broth

canned diced tomatoes

14 oz, drained

uncooked string beans

2 cup(s), cut into bite-size pieces

fresh lime juice

1 Tbsp


2 Tbsp, fresh, chopped (optional)


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper
  2. Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
  3. While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.
  4. Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
  5. Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
  6. Serving size: 1 cup
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