1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Curried Cauliflower Soup

User Rating 4.5 Star Rating (3 Reviews)

By

Image of Curried Cauliflower Soup

Curried Cauliflower Soup

Photo © Molly Watson
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:

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!!, Member Crazy4Veggies

I am so impressed on a soup that cooks up this quick! The flavor is divine!! Love the simplicity of this too.

5 out of 5 people found this helpful.

See all 3 reviews

©2014 About.com. All rights reserved.