Curried Cauliflower Soup with Apples
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You’ll love this unique cauliflower soup flavored with curry and topped with apples.
One of the things I love about cauliflower is that it’s essentially a blank slate to which you can add other flavors. In this curried cauliflower soup, the mild nuttiness of the cauliflower, tart-sweetness of the apples, and aromatic heat of the curry blend together into a creamy, savory-sweet soup. It’s easy to make, too.
What you’ll need to make Curried cauliflower soup With Apples
Step-by-Step Instructions
Begin by gently cooking the onions and garlic in olive oil. You don’t have to worry about chopping the onions uniformly or mincing the garlic (I just smash it) because it’s all going to be puréed anyway.
Add the curry powder and cinnamon and cook until fragrant.
Next, add the cauliflower, chopped apples, chicken broth, salt, and pepper.
Simmer until the cauliflower is tender.
Purée the soup with a hand-held immersion blender until completely smooth and creamy. (Alternatively, you can purée the soup in batches in a standard blender.) When using an immersion blender, I like to tip the pot to one side so the blender can really get in there. You’ll have fewer splatters this way too.
Add the honey and heavy cream and blend again. Note that the recipe only calls for a 1/3 cup of cream, which is way less than most cream soups. I know it’s tempting to leave it out completely but keep in mind it mellows the spices and makes the soup silky.
For the garnish, combine some finely diced apples with a bit of curry powder. Ladle the soup into bowls and spoon some of the curried apples over top.
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Curried Cauliflower Soup with Apples
You’ll love this unique cauliflower soup flavored with curry and topped with apples.
Ingredients
For the Soup
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 3 garlic cloves, smashed and peeled
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 1 head cauliflower (2½ to 3 pounds), cut into small florets
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and roughly chopped
- 6 cups (48 oz) low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons honey, plus more to taste
- ⅓ cup heavy cream
For Curried Apples Garnish
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and finely diced
- Heaping ¼ teaspoon curry powder
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
- Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
- For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Pair with
Nutrition Information
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- Calories: 201
- Fat: 9 g
- Saturated fat: 3 g
- Carbohydrates: 26 g
- Sugar: 14 g
- Fiber: 6 g
- Protein: 9 g
- Sodium: 329 mg
- Cholesterol: 9 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Couldn’t wait to try this! I followed the recipe to a “T” and added an extra heaping Tbsp. of honey. Had the perfect amount of heat. I wouldn’t overdo it on the curry if anyone is tempted. This soup has many layers of flavour and you need to enjoy them all!
I made this soup over the weekend since it was so bloody cold (OH Canada) – it turned out okay ( I followed the recipe to a T) I felt that it was missing a hint of that something. I still love your website because your recipes are amazing but this one just didn’t do it for me.
Made the curried cauliflower apple soup today. It was a snowy day in Coquitlam, BC. We have had snow twice this week and none at all last year! Followed the recipe pretty closely…but did not add honey (don’t care for sweet soups) and only had 1% milk in the house. Topped it with Greek yoghurt and roasted pumpkin seeds….It was delicious. Thanks for a great recipe.
The cauliflower taste was overpowered by the curry and the sweetness of the honey. A second batch was made without honey as the sweetness of the apple is sufficient. The soup was as good without the cream as with it and I served the slightly beaten cream separately. I will continue to make this soup without the honey.
Made this because I had the ingredients in my fridge. Love it!
Made this during Snowpocalypse (Jonas, the Jan 2016 snow storm). Delicious. I used hot madras curry to season the apple garnish and a mild curry for the soup. I later added madras to the soup. I preferred it with a little extra honey. Really great, warming soup.
This was a big hit at our dinner party. Instead of cubing the apple I made matchsticks and sauteed for just a minute with the curry powder. I added the garnish on top of the soup. Also made an apple cider reduction (2 cups down to 1/2 cup) to drizzle around the garnish. Wonderful! It served 8 as a first course with about 2 cups left over. Will make again!
I have made this soup several times..fine tuning it each time to suite our tastes. It is absolutely fantastic!! I use half and half Each time and all have been wonderful. Thank you for a great recipe.
Very good! I added walnuts to the apple topping. I think croutons would be good on top too.
I can’t do dairy, any suggestions for a substitution that will work for the cream?
Hi Amanda, Full fat coconut milk could work well.