Roasted Curried Cauliflower Soup

Products Used


  • 1 head cauliflower
  • Olive oil
  • Kosher salt/pepper
  • 1/2 onion, chopped
  • 2-3 teaspoons curry paste
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 1 medium russet potato, peeled and cubed
  • 4 cups vegetable stock
  • Optional: Cilantro, to garnish


      1. Preheat oven to 400° F.
      2. Place cauliflower florets onto a rimmed baking sheet. Lightly drizzle with olive oil. Season with salt and pepper. Toss to coat. Bake for approximately 25 minutes OR until golden and fork tender.
      3. Into a large heavy bottom pot heat 1 tablespoon olive over medium heat. Add onion and cook for approximately 4 minutes OR until translucent. Add: curry paste garlic, cumin, sugar, potato and roasted cauliflower. Stir to combine. Add vegetable stock and season with salt and pepper.
      4. Cook for approximately 20 minutes OR until potato is fork tender.
      5. Transfer soup to blender and pulse until desired consistency.
      6. Garnish with fresh cilantro and a drizzle of olive oil.
      Imperial Sugar Insight

      NOTE: IF you prefer your soup less thick, simply add water (or vegetable stock) until soup is to your desired consistency.

      Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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