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Curried Cauliflower Soup

Curried Cauliflower Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop and Blender
  • Cuisine: American
  • Diet: Vegan

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

Units Scale
  • 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

  1. Heat the olive oil in a large pot over medium heat for 30 seconds.
  2. Add the onion and cook, stirring frequently, until onion is softened, about 5-7 minutes.
  3. Add the ginger, garlic, and curry powder and cook until fragrant, about 30 seconds.
  4. Add the chopped cauliflower and broth and bring to a boil.
  5. Reduce heat to medium-low and simmer gently for 15 minutes.
  6. While the soup is simmering, blend ½ cup of soaked cashews with ½ cup of water until completely smooth.
  7. Working in batches, add the soup to the blender with the cashew cream and blend the soup until smooth, about 45 seconds.
  8. Return puréed soup to the pot and stir in the lemon juice. Warm over low heat to reheat, if necessary.

  9. Divide into bowls and top with scallions and croutons.