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Curried Cauliflower Soup

Name: Curried Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 cups
Ingredients: 2 tsp extra virgin olive oil; 1 medium onion (diced); 1 large head cauliflower (cut into 1-inch pieces); 14 oz can light coconut milk; 2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp coconut sugar; 1/4 tsp ground cinnamon; 1/4 cup chopped fresh cilantro; 1/4 cup chopped toasted cashews; Salt to taste; Naan for serving

By Anjali Shah on December 18, 2012 · Last Updated on April 25, 2019

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Winter is the best time for soup.

Especially soups with warm spices like turmeric, cumin and cinnamon that just make you feel full and satisfied.

This recipe, 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 crisped up naan bread, and it totally hit the spot.

And because of that, I thought this recipe would be perfect to close out the year as my last post of 2012, because it is so seasonal and wonderful for the holidays.

I’ve decided to “unplug” a little early this year, for two whole weeks of relaxation, reading, and rejuvenation. I always feel like this time of the year is the best time to unplug, because things generally slow down so it’s a lot easier to take a step away from the normal day-to-day.

I’ll be back in January with a ton of easy, healthy, delicious recipes. And my January newsletter will be focused on how to eat healthy in the New Year, so be sure to sign up now so you don’t miss my tips on starting the New Year off right!

In the meantime, I hope you enjoy this recipe as much as the husband and I did!

Note: This recipe is from Dr. Weil, but I’ve modified it slightly so I’ve included my modifications below. For the original, click here.

The Ingredients

2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
1/4 cup chopped toasted cashews
Salt to taste

The Directions

Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

Step 2: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Step 3: 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.

Step 4: Ladle into bowls and garnish with the cashews and cilantro before serving.

I loved how easy this recipe was to make – it took only about 20-30 minutes, most of which was simmering time.

This recipe makes 10 cups of soup, and each cup has only 58.1 calories, 3g fat, 2.5g fiber, 0.1g sugar, and 2.3g protein. I ended up eating about 2-3 cups of soup – which filled me up for hours!

You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. It is also vegan and gluten free (an added bonus 🙂 ).

Happy holidays and happy new year everyone, and I will see all of you in 2013!

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