Description
This curried cauliflower soup recipe is deliciously spiced with ginger, garlic, and curry powder. It’s rich and creamy, but completely plant-based!
Ingredients
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- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 1/2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 4 1/2 cups vegetable broth
- 1 head cauliflower, chopped into 1” pieces (2 pounds)
- 1/2 cup cashew cream or heavy cream
- 1 tablespoon lemon juice
- Salt to taste
- Optional toppings: thinly sliced scallions (green parts only), croutons, black pepper
Instructions
- Heat the olive oil in a large pot over medium heat for 30 seconds.
- Add the onion and cook, stirring frequently, until onion is softened, about 5-7 minutes.
- Add the ginger, garlic, and curry powder and cook until fragrant, about 30 seconds.
- Add the chopped cauliflower and broth and bring to a boil.
- Reduce heat to medium-low and simmer gently for 15 minutes.
- While the soup is simmering, blend ½ cup of soaked cashews with ½ cup of water until completely smooth.
- Working in batches, add the soup to the blender with the cashew cream and blend the soup until smooth, about 45 seconds.
- Return puréed soup to the pot and stir in the lemon juice. Warm over low heat to reheat, if necessary.
- Divide into bowls and top with scallions and croutons.