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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Spicy Cauliflower Soup with Curry

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This Spicy Cauliflower Soup with Curry is topped with crunchy cashews and served with warm naan bread to totally hit the spot! It’s vegan, vegetarian, gluten-free — and will be ready in 30 minutes!

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

Winter is the best time for soup. Especially soups with warm spices like turmeric, cumin and cinnamon that leave you feeling full and satisfied.

This recipe, (adapted from Dr. Weil) is exactly that type of meal.

I decided to make this soup on an especially cold night and serve it with crunchy cashews and crispy naan bread, to make for a filling and satisfying meal. 

This Spicy Cauliflower Soup with Curry is smooth and creamy without any cream. Made with coconut milk, this recipe has a nice depth of flavor. Fresh herbs and crunchy cashews give it a nice texture. 

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

This is an easy and quick soup, and the aroma that fills your home warms the whole house! You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. At only 58 calories per cup, you can go back for seconds, thirds and even fourths!

ingredients for spicy cauliflower soup

Tools and Equipment You’ll Need for This Recipe

How To Make Spicy Cauliflower Soup – Step by Step

Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. 

onions sauteeing in a pot

Step 2: Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.

spices added to cauliflower mixture

Step 3: Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).

broth added to pot

Step 4: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

soup simmering in a pot

Step 5: Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

immersion blender blending the soup in a pot

Step 6: Ladle into bowls and garnish with the cashews and cilantro before serving.

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

What makes this Spicy Cauliflower Soup with Curry healthy?

  • Healthy Fats: This soup contains coconut milk instead of cream. Coconut milk in short and medium chain triglycerides, which are considered healthy fats. 
  • Rich in Vitamins and Nutrients: Cauliflower is rich in vitamins and nutrients including B vitamins and antioxidants which protect against inflammation. 
  • Rich in Choline: Choline is a nutrient that many people are deficient in. It helps with many processes in the body and protects against numerous diseases. Cauliflower is rich in choline making it an excellent source and addition to your diet.
  • High in Fiber: Cauliflower is high in fiber which helps with digestion and reduces your risk of heart disease and other chronic conditions.

Will kids enjoy this Spicy Cauliflower Soup with Curry?

This soup is on the spicy side and has many spices including curry powder, turmeric, cumin, and cinnamon. Some kids might be turned off by the intermingling of spices. If you find this to be the case, you can make a separate batch for the kids that eliminates the spices and uses only salt – and then you can blend it with some butter and parmesan cheese for a kid-friendly version! Alternatively, if you want to introduce your kids to more spices, you can cut the amount of spices in half or more when serving this soup to your kids.

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

How do you thicken this Cauliflower Soup?

This soup is pretty thick on its own. It’s certainly not a watery soup. When the cauliflower is blended with coconut milk and water it creates a nice thickness. However, if you’d like an even thicker soup you can whisk together a tablespoon of cornstarch with a tablespoon of water and stir it into the soup.

How long does this soup last in the fridge?

This soup is fresh and tastes best for 4-5 days in the fridge, but I doubt it will last that long! Be sure to keep it in an air tight container. Reheat by placing the amount that you’d like to eat in a saucepan and bringing to a simmer on medium heat.

Can you freeze Spicy Cauliflower soup?

This Spicy Cauliflower Soup is easy to freeze and can keep in the freezer for up to three months. 

Allow the cauliflower soup to cool completely before placing it in an air-tight freezer-safe container. When you freeze soup that is still warm it can cause crystallization that reduces the quality of the soup.

spoonful of spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

Top Tips For Spicy Cauliflower Soup

  • If using a stand blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
  • To add more protein to this soup, add one 15oz can of rinsed & drained cannelini beans at the same time you add the cauliflower into the soup. Let the beans cook with the rest of the ingredients and puree everything together. You might have to adjust the spices if you do choose to add the beans.
  • If you don’t have fresh cauliflower, you can use frozen cauliflower.
  • Garnish with cashews and cilantro.
  • If freezing, allow to cool before placing in freezer safe containers.

Check Out These Other Delicious Soup Recipes

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl

If you have tried this Spicy Cauliflower Soup, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

spicy cauliflower soup, topped with crushed cashews and cilantro, served in a white bowl
Print Recipe
5 from 4 votes

Spicy Cauliflower Soup with Curry

This Spicy Cauliflower Soup with Curry is topped with crunchy cashews and served with warm naan bread to totally hit the spot! It's vegan, vegetarian, gluten-free — and will be ready in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American, Indian, Vegan
Servings: 10 cups
Calories: 58.1kcal
Author: Anjali Shah

Ingredients

Instructions

  • In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. 
  • Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
  • Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).
  • Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
  • Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
  • Ladle into bowls and garnish with the cashews and cilantro before serving.

Notes

Top Tips For Spicy Cauliflower Soup

  • If using a stand blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
  • To add more protein to this soup, add one 15oz can of rinsed & drained cannelini beans at the same time you add the cauliflower into the soup. Let the beans cook with the rest of the ingredients and puree everything together. You might have to adjust the spices if you do choose to add the beans.
  • If you don’t have fresh cauliflower, you can use frozen cauliflower.
  • Garnish with cashews and cilantro.
  • If freezing, allow to cool before placing in freezer safe containers.
Adapted from Dr. Weil’s Cauliflower Soup.  

Nutrition

Calories: 58.1kcal | Carbohydrates: 6.8g | Protein: 2.3g | Fat: 3.2g | Saturated Fat: 0.5g | Sodium: 221.8mg | Potassium: 291.2mg | Fiber: 2.5g | Sugar: 2.6g

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

42 responses to “Spicy Cauliflower Soup with Curry”

  1. Heading to the farmers market and looking forward to trying this yummy recipe! Just curious about the cashew milk from the Dr Weil version… I’ve never used cashew milk, does that make it thicker and/or creamier? Maybe too heavy? Debating whether to try with or without… Will definitely be adding a few toasted nuts on top! Thanks-

    • Hi Catherine! Personally, I like using the coconut milk instead of the cashew milk (and just adding the cashews on top). I think the cashew milk does make it heavier – a little too heavy for me. But it is a great substitute if you don’t like coconut milk or are allergic to it. Either way, I’d pick one instead of adding both (the Dr. Weil recipe has both added). Hope that helps! Let me know how you like it!

      • I made the soup last night and it turned out fabulous. I skipped the cashew, my son is allergic to nuts and added a few drops of lime juice to balance the flavors. It tasted very nice. Thanks!

      • Oh that’s so great! Love the addition of lime to the soup – I’m sure it brightened up the flavors really well!

  2. I made this. It tasted good but the color was a little offputing. My husband almost didn’t try it. then he ate two bowls. It was spicy and sweet.

    • I could see how the color can be a little different if you’re not used to it (it should turn out the color of turmeric-ish). But I’m so glad you and your husband both tried it and liked it!! Thanks for letting me know! 🙂

  3. This recipe looks delicious and I would love to make it for my finace’s family when they come to dinner next, but his sister is allergic to coconut milk (I think it’s one of the other ingredients and not coconut itself, although I can’t be certain). Do you think it’s possible to substitute the coconut milk for just regular milk or would I have to use something heavier like cream?

    • Hi Rebekah! I’d actually suggest substituting cashew cream instead of the coconut milk. To make the cashew cream: take 1/3 cup raw cashews, put them in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids. Then, when you’re making the soup, add in the cashew cream instead of the coconut milk. It should work perfectly. Hope that helps, let me know how it turns out!

      • Just wanted to let you know I made this a couple nights ago for my fiance’s family and it was a huge success! There were no leftovers! Thank you so much for the substitution! 🙂

      • Oh yayyy!! I’m so happy to hear that the cashew cream substitution worked out! Thanks for letting me know! 🙂

    • Thanks Chloe! And yes – definitely – this soup was super filling, it was perfect for dinner. I’m sure you’ll love this recipe!

    • I LOVE eating soup leftovers the next day! The flavors just marinate even more over night, so the soup tastes even better. Let me know if you end up trying this recipe and how it turns out for you!

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