Curried Cauliflower Soup
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1tablespoon canola oil
- 1onion, chopped
- 2garlic cloves, chopped
- 2teaspoons finely chopped ginger
- 2teaspoons curry powder
- 2teaspoons cumin seeds, ground
- 2pounds cauliflower (1 medium head), roughly chopped
- 1russet potato, peeled and diced, or ½ cup rice
- 2quarts water, vegetable stock or chicken stock
- Salt to taste
- Freshly ground pepper
- Chopped cilantro for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
73 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
- Step 2
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Tip
- Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.
Private Notes
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Cooking Notes
Miriam
I roasted the cauliflower with cumin and curry powder first, then proceeded with recipe, doubling the spices and adding lots of fresh ginger. Serve sprinkled with cilantro, with a spoonful of sour cream or Greek yogurt. It was delicious.
Deborah
Try adding the juice of 1/2 a lemon. I do this with all kinds of soups, it really awakens the flavor.
Jessamine
This recipe is fine, but a little bland. I went with half chicken stock and half water (fatal error?) and it didn't taste like anything, so I added extra cumin, curry powder, and black pepper. Though I can taste a little heat, it doesn't have that roasted cauliflower taste I was hoping for. Next time, I'll toss the cauliflower in the spices + salt and pepper and roast it ahead of time. The cilantro garnish is a big help.
Lisa in Portland
Delicious. I roasted the cauliflower first and added a squeeze of lemon juice at the end.
tdalec
Having read the notes, I hyped it up with a tablespoon of Madras curry powder, two teaspoons of Garam Marsala, the zest of one lemon and all chicken stock. I left out the cumin. At the end, I wilted in 3 ounces of baby spinach.
Susan
I think the reason this seems bland to some reviewers is that there is a lot of liquid relative to the vegetables in this soup. I found it too watery and compared it to my favorite cauliflower soup recipe which only calls for 5 cups broth or water for the same quantity of cauliflower. With a large potato maybe I will try 6 cups liquid next time.
Martha Rose Shulman
Yes, you can freeze it. When you thaw, blend it again to restore texture.
Pat
Dbl spices
Add lemon
Roast cauliflower in spices & oil
Stacey
I used garbanzo beans and a small amount of cooked brown rice instead of a potato, I didn't have any fresh ginger so I used dried and I used garam masala instead of curry powder. This is such an easy recipe and is delicious!!!
Micah
I did what Miriam suggested in an earlier comment - I roasted the caulifower prior to adding it to the stew, and doubled up on the spices. If you are like me and prefer your soups on the thicker side, double up on the cauliflower and potatoes as well -- if you stick to the given amounts your soup is going to be very thin. I also added Sriracha and a touch of cayenne to give it a good kick.
Mila's Mom
tThis is a favorite of ours, and we find it almost gets better with age. The only change, at my request, is we leave some of the cauliflower chunks to give the soup a little more heft.
Jane
I think its delicious -- sweet and nutty tasting. The only change I made was to use 2 T. ghee in place of the oil. That may have added to the depth of flavor.
Liz Wilder
I keep peeled ginger in the freezer and grate it on a microplane when I need it. Much easier than chopping. This recipe's heat can vary widely depending on the curry powder you use. I use 1/2 Madras (very hot) and 1/2 whatever generic curry powder I have around at the time.
kitchenonfire
I agree that the soup is bland. I think it's too much chicken stock. Next time I'll go with 6 cups, not 8. Roasted the cauliflower, too, but of course that extended the prep time by quite a lot. If the flavor were more concentrated, this would be really wonderful.
Janet
Roasted cauliflower, added jalapeños and chickpeas, used sweet potato. Lemon juice at the end. Was tasty and not bland.
Ellen
Not difficult, and it turned out delicious!
A few changes but Very good!
Roasting the cauliflower with the seasonings is the best. Use dried ginger if you don’t have fresh. I add chicken and garbanzo beans after the immersion blender. Added the cilantro to the pot at the end- it adds great flavor to the soup. We’ve made this several times and it’s in the family rotation. Delish!
Jenny K
Super yummy. I roasted the cauliflower in spices as well before cooking, and followed the rest of directions. Everyone loved it.
Rachel Z.
Easy and yummy! Roasted 2 small heads of cauliflower with curry and olive oil at 450 before adding to pot. Sautéed 1/2 Serrano pepper with onion and 3 garlic cloves and ginger, plus extra spices (curry, garam masala, turmeric and coriander). Added the full quart of broth. Served topped with yogurt, chives, and air fried/roasted chickpeas.
Rachel Z.
Roasted 2 small heads of cauliflower w curry and olive oil at 450 before adding to soup. Sautéed a 1/2 Serrano pepper with onion, used 3 garlic cloves, and added lots of extra spices during sautée (paprika, garam masala, and coriander).
Philemon
Roasted cauliflower and potatoes prior with curry, cumin, ground coriander, steak spices, a bit of garam masala Added smoked paprika and mustard seeds in the soup as well as the same set of spices (except for steak spices and garam masala) Added the leftover bottom of a can of diced tomatoes Blended, then added spinach and a can of lentils. Added lemon juice at the end. Delicious!
Kay
This was tasty but a bit bland: I doubled the spices, blended in a tin of anchovies, and eventually hit the mark by stirring in some Greek yogurt. Next time, I’d pre-roast the cauliflower too. Fava shoots on top were perfect—some kind of herb is essential.
Ainoa Ryll
Doubled spices and added lemon and feta at the end. That’s the key.
Sarah
Wow, that is tasty stuff. Based on other notes I also roasted the cauliflower with the cumin and curry powder, gave a perfect amount of time to chop the other ingredients and cook them. I did add a bit of garam masala before blending, it seemed like it needed it. I would use the Vitamix instead of an immersion blender next time, while I didn't mind the slightly rustic texture, I think a bit smoother would be welcome. A dab of cream was also nice.
Camila
Made without potato bc didn't have one. Added butter, celery, carrot, and turmeric. Roasted the cauliflower while prepping other ingredients and sautéing the onion. 1 cube veggie stock and squeeze of lemon. Nice warmth of ginger coming through, but had to add a lot of salt to punch up flavor. Delish!
Adrienne
Soup was a good starter but needed more flavor. I began with my home made veggie and chicken bone stock. I also added Aleppo pepper. It was fabulous! Will make again.
Xochitl
Made exactly as written, delicious! Also, use a Vitamix, the texture is incomparable.
Lisa
The curry powder, cumin, and ginger give this soup a really lovely warmth.
Rochelle
I floretted and froze an extra-large cauliflower before rushing out the door. Two days later, when I had more time, I defrosted, seasoned and roasted the florets. Once cooled, I squeezed out and saved the liquid from most of the florets, saving the remaining florets forgarnish. Added veg stock to the reserved liquid to make 2 quarts. Used what I had in the house to correct the seasonings and texture: added pumpkin pie spice, a can of Campbell’s condensed tomato soup, and 1/2 can of oat milk.Mmm
Colleen
I accidentally only used one quart of broth and still found it to be thin. I think, with 2 quarts, this could take a lot more cauliflower (and spices). Tasty with the cilantro, but next time I'll take the advice and roast the cauliflower with the spices beforehand.
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