Curried Cauliflower Soup
Curried cauliflower soup is creamy and extra comforting when served with warm naan bread. Top with crunchy cashews for a meal that totally hits the spot! Vegan, vegetarian, gluten-free, and ready in under 30 minutes.
Servings: 10 cups
Calories: 58.1kcal
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
Storage Directions
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 5 days. Let the soup cool completely, then transfer to an airtight container.
- Reheating: Reheat the dish in the microwave on medium heat for 1-2 minutes or until it is heated through or place the amount that you’d like to eat in a large saucepan and bring it to a simmer on medium heat.
- Freezing: Leftovers can be frozen for up to three months. Cool the soup to room temperature before placing it in an airtight freezer-safe container. I like to freeze soups in small batches or individual portions for the easiest reheating.
- Blend the soup with a stick blender, standing blender, or food processor! If using a regular blender or food processor, cool the soup for about 20 minutes before blending, then pour the soup into the blender container. 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 large soup pot and reheat if serving hot.
- Don’t forget to rinse the cauliflower before using it. Use your fingertips to remove any dirt or debris from the florets under running water and then pat dry with a kitchen towel.
- The flavors of Indian cauliflower soup are even better the next day because the spices blend and deepen with time. The next time you meal-prep, make this soup 1-2 days ahead for a wonderful taste and to save time!
- For a more kid-friendly soup that is less flavor-froward, reduce the spices by half and don’t include chili powder. Alternately, make a separate batch for kids with just a bit of salt, pepper, and cumin. Serve with parmesan cheese and naan.
- A Dutch oven retains heat well, so if you’re serving cauliflower soup with coconut milk for an appetizer hour or plan on serving seconds, make this soup in a large Dutch oven and cover to help the soup stay warm.
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