Curried Cauliflower Soup

5 from 32 votes

We are officially in soup season, and this curried cauliflower soup is the perfect extra comforting dish to make. I like to add crunchy cashews on top and fresh cilantro for a meal that hits the spot, especially during cold months. The best part is that it is vegan, vegetarian, gluten free, and ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Soup

Cuisine: American, Indian, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 58.1kcal

Author: Anjali Shah

Equipment

Ingredients

1 tbsp extra virgin olive oil
1 medium onion diced
1 large head cauliflower cut into 1-inch pieces
15 oz can light coconut milk
1 cup water more or less depending on how thin you want your soup to be
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp coconut sugar
¼ tsp ground cinnamon
¼ cup chopped fresh cilantro
¼ cup chopped toasted cashews
1 tsp salt more or less to taste
naan or pita chips for serving

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

My #1 Secret Tip for this recipe is to use an immersion blender, standing blender, or food processor. If I’m using a regular blender or food processor, I let the soup cool for about 20 minutes first. Then I pour it into the blender container, hold the lid down firmly with a clean folded towel, and start on low speed, blending until it’s smooth. I always return it to the soup pot to reheat if I want to serve it hot.
Always wash produce before using: I always rinse the cauliflower before cooking. I use my fingertips to remove any dirt from the florets under running water, then pat them dry with a kitchen towel.
Use less spice for a kid friendly soup: This is a great recipe for kids if you want to boost their vegetable intake or encourage healthy eating. This masala spiced cauliflower soup has a bit of heat, so some kids might find it too strong. I usually cut the spices in half and leave out the chili powder for a milder version. Another option is to make a separate batch with only salt, pepper, and cumin. I like to finish their bowls with a sprinkle of parmesan and some warm naan, and my boys always enjoy it this way.
Keep the soup warm in a Dutch oven: A Dutch oven holds heat really well, so if I am serving this soup over an appetizer hour or expect people to go back for seconds or thirds, I make it in a large Dutch oven and keep it covered. To hold the warmth even longer, I turn the stovetop to the lowest setting so the soup stays at a gentle simmer.

Nutrition