The addition of a diced apple highlights the robust caramelized cauliflower and perfectly balances the spiced notes in this curried cauliflower soup. Loaded with good-for-you vitamins, minerals, and fats, this soup is totally plant based, but feels indulgent and gourmet.
Heat oven to 425°F. Toss cauliflower with 2 tbsp olive oil and a pinch of salt. Spread onto a baking sheet, the transfer to the oven. Roast the cauliflower, stirring once halfway through, until the florets are golden brown and tender, 25-30 minutes. Reserve 1 cup florets for garnish.
Heat a dutch oven over medium heat. Add the last tablespoon olive oil and heat until it shimmers. Add diced onion and apple and toss to coat in the fat. Sautee, stirring occasionally, until the onion is translucent, 6-7 minutes.
Add the garlic and spices to the onion and apple; sautee, stirring continuously, until the spices are fragrant, about a minute.
Add the roasted cauliflower florets to the dutch oven, along with the broth, coconut milk, salt, and pepper. Bring the liquid to a boil, then reduce to low/medium-low and simmer 10 minutes.
Stir in the rice vinegar, then puree using an immersion blender. Taste for seasoning and adjust with additional salt, pepper, or vinegar.
Ladle into bowls and garnish with the reserved roasted cauliflower and cilantro. Serve immediately. Store leftovers in the fridge in a sealed container for up to 5 days, or in the freezer for up to 3 months.
Be sure to taste for seasoning after pureeing the soup. You want a balance of sweet and spice with just a kick of acidity. Adjust with salt, pepper, or rice vinegar, just a little bit at a time, as needed.
You can substitute light coconut-milk for full-fat for a less calorie-dense recipe.
This soup is strong on the curry - just the way I like it! If you're only curry curious, start with 1 tablespoon.