Roasting the cauliflower brings out its natural sweetness, while the fragrant curry spices add a delightful twist. With each spoonful, you'll savor the comforting warmth and complex flavors of this sensational soup.

Quick Info

⏱️ 80 min • 🍽️ 4 servings • ⭐ 89%

Nutrition

485 cal • 18g protein • 57g carbs • 24g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Under 1 Hour]

Ingredients

• 1 14-ounce can of chickpeas, rinsed and drained
• 4 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 medium head of cauliflower, cut into florets
• 1 tablespoon coconut oil, melted + 2 tablespoons, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 small yellow onion, diced
• 1 jalapeño, diced
• 2 cloves garlic, minced
• 3 tablespoons red curry paste
• 1 14-ounce can of coconut milk
• 4 cups vegetable broth
• Sliced scallions, for serving
• Chopped fresh cilantro, for serving
• Lime wedges

Instructions Preview

1. Make the crispy chickpeas: Preheat the ove…
2. In a medium bowl, toss the chickpeas with …
3. Roast for 30 minutes, or until the chickpe…

…and 8 more steps

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Recipe by: Isabel Castillo, Karlee Rotoly • From: Goodful