This curried cauliflower soup recipe uses the starch in onions and cauliflower to make a spicy and wonderfully creamy soup from puréed vegetables and a just a bit of heavy cream. Feel free to add more cayenne if you like things spicy.
Note: As with all soups, homemade broth greatly improves the flavor and nutrition value of this soup.
Feeling a chill? Try these other delicious Warming Winter Soups. Or, try this simple yet luxurious Cream of Cauliflower Soup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 main or 8 soup course servings
Ingredients:
- 2 Tbsp. butter, plus more for optional garnish
- 1 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 Tbsp. curry powder
- 1/4 tsp. cayenne (optional)
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 1/4 - 1/2 cup heavy cream
- 2 Tbsp. finely chopped chives or fresh cilantro for garnish, optional
Preparation:
- In a large pot over medium heat, melt butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add curry powder and cayenne, if you like, and stir to combine thoroughly, about 30 seconds.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns). (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add cream and cook over medium-low heat until hot.
Serve soup hot, with a sprinkle of chives and/or a pat of butter, if you like.
Makes about 8 cups soup (4 main course servings; 8 soup course servings) Curried Cauliflower Soup.
