Curried Cauliflower Soup

Curried Cauliflower Soup

Molly Watson

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4-8 Bowls (4-8 Servings)
Nutritional Guidelines (per serving)
135 Calories
8g Fat
14g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-8 Bowls (4-8 Servings)
Amount per serving
Calories 135
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 20mg 7%
Sodium 544mg 24%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Protein 5g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This curried cauliflower soup recipe exploits the natural fibers and sugars in onions and cauliflower to make a spicy and wonderfully creamy soup by thoroughly whirling vegetables into a smooth purée, and then boost it just a bit more by adding a bit of heavy cream. Feel free to add more cayenne if you like things spicy.

Feeling a chill? Try these other delicious warming winter soups. Or, try this simple yet luxurious cream of cauliflower soup.


  • 1 onion (roughly chopped)
  • 2 tablespoons butter (plus more for optional garnish)
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 2 cloves garlic
  • 1 tablespoon curry powder
  • Optional: 1/4 teaspoon cayenne
  • 1 head cauliflower
  • 4 cups chicken broth or vegetable broth
  • 1/4 to 1/2 cup heavy cream
  • Optional garnish: 2 tablespoons finely chopped chives or fresh cilantro

Steps to Make It

  1. Halve, peel, and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning until the onions look starchy and a bit creamy, about 5 minutes. (While the onion cooks, trim off any leaves from the head of cauliflower and chop the cauliflower; break it into florets and roughly chop the stems and the core—it's all good in this soup! Set aside.)

  2. Peel and chop the garlic and add it to the pot. Cook until fragrant, about 1 minute. Add the curry powder and cayenne, if using, and stir to combine thoroughly, about 30 seconds.

  3. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes. Add the broth, bring the mixture to a boil, reduce the heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.

  4. If you have a hand-held immersion blender, use it to purée soup in the pot. Go a bit crazy, you want the soup to be completely and utterly smooth. No hand-held blender? No problem: whirl in batches in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns). (Note: At this point, the soup may be cooled, covered, and frozen for up to 4 months.)

  5. Add the cream and cook over medium-low heat until the soup is heated through. Taste and add salt and/or pepper if you think it needs it. You can also add more cream if you prefer the soup even creamier.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • Serve the soup hot, with a sprinkle of chopped chives or other herbs and/or a touch of butter, if you like.