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As interest in plant-based diets continues to grow, soups that feature vegetables as their main ingredient have gained immense popularity. Among those, the Silky Smooth Roasted Cauliflower Soup stands out as a comforting, nutritious option that caters to various occasions—from cozy weeknight dinners to elegant gatherings. This recipe not only highlights the versatility of cauliflower but also showcases how you can enjoy a creamy soup without relying on dairy, making it a perfect choice for vegans, lactose-intolerant individuals, or anyone seeking a lighter alternative.

Creamy Roasted Cauliflower Soup

Discover the ultimate comfort food with Silky Smooth Roasted Cauliflower Soup, a delicious plant-based dish that's perfect for any occasion, from cozy dinners to elegant gatherings. This creamy soup showcases the nutritional powerhouse that is cauliflower, packed with vitamins and antioxidants. With a blend of aromatic spices and creamy coconut milk, enjoy a velvety texture without dairy. Follow the easy steps to make this warm, flavorful delight and impress your family and friends with a bowl that nourishes body and soul.
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Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and black pepper, to taste

1 medium onion, finely chopped

4 cloves garlic, minced

4 cups vegetable broth (or chicken broth for added flavor)

1 cup full-fat coconut milk (or heavy cream for a richer taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon nutmeg

Juice of 1 lemon

Fresh parsley or chives, for garnish

Instructions
 

Roast the Cauliflower: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets with olive oil, salt, and black pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until they are golden and tender, stirring halfway through.

    Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, ground cumin, smoked paprika, and nutmeg, and sauté for an additional 2 minutes until fragrant.

      Combine and Simmer: Once the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10-15 minutes to allow the flavors to meld.

        Blend the Soup: Using an immersion blender (or in batches with a stand blender), puree the soup until it's completely smooth. If using a stand blender, be cautious of hot liquid and blend in batches as needed.

          Incorporate Creaminess: Return the blended soup to the pot over low heat. Stir in the coconut milk (or heavy cream) and lemon juice. Adjust seasoning with extra salt, pepper, or lemon juice as desired. Heat through until warmed.

            Serve and Garnish: Ladle the soup into bowls, drizzle with a touch of additional coconut milk (or cream) if desired, and garnish with freshly chopped parsley or chives. Serve hot and enjoy!

              Prep Time, Total Time, Servings: 15 min | 50 min | 4-6 servings