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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My husband says this is the best soup I’ve ever made !?! I make a LOT of soup. This is so easy and absolutely delicious. Don’t skip the curried apple garnish – adds just the right amount of texture and a hint of apple sweetness. Enjoy!
Am eating this as I type. It is perfection! Velvety and deeply flavourful. I thought the curry and cinnamon might overpower, but it’s delightful. I’m going to make the Paula Deen biscuits to pair with the soup, as suggested. Thanks for a fab way to give life to flabby ole cauliflower!
From the picture it looks as though you have bread croutons on top however the recipe doesn’t mention them? Is it apples I’m seeing?
Yep – they’re diced apples with a bit curry sprinkled on them. 🙂
How far in advance can this soup be made (without freezing it)?
Thank you,
Hi Deanna, I think this would probably last nicely in the fridge for three to four days.
I made this soup exactly as written. It came out perfectly and my teenager asked me to make it again tomorrow when her friends come over. I find your recipes straightforward, predictable and delicious! Thanks for sharing all of your experience!
I don’t have cream at home. What can I use to substitute?
Hi Betsy, There’s no great substitute for the cream unless you have half & half on hand. It’s fine to leave it out – you might just swirl in a few tablespoons of butter before serving to add some richness.
I made and did add extra honey but also extra curry and pepper…. soooooo delicious! Thank you for recipe!!!
Yum! It was amazing! Never liked cauliflower soup until this! This is a keeper! Thank you!
Can I make this in advance (up to adding the honey and cream) and freeze it?
Sure, Ann – it freezes beautifully.
A+ recipe. A perfect 10! The first soup I made this “fall” which just so happened to accompany the first rain we’ve had in NorCal after the fires we recently experienced. It was unbelievably easy to make, full of flavor and some great depth. The garnish was brilliant, especially with some fresh, local Fujis. I work in an all organic produce department and will be recommending this recipe for a long time to come. Thanks so much!
For years have been making a version of the soup without cream, cinnamon,apples and/or garnish, all of which gild the lily but make it really special. To make it thick and creamy I cube 2 russet potatoes and cook with the onions and they get smashed during the emersion blender process.No dairy needed, really. the curry with cauliflower is genius, and try the exact same recipe using broccoli and tarragon instead of cauliflower and curry. Just as genius! God bless you, congrats on your new book and many thanks for making me look like a really good cook now and then.
Made this soup as a starter for a fall dinner. We were 8 and everyone raved about this soup with its subtle flavours and pleasing texture. Only omitted the honey as most people around here (Newfoundland, Canada) prefer savoury veggie soups and I used Garam Masala rather than curry pwdr. as that what came out of the spice bin first.
Went apple picking last weekend, decided to have an apple themed dinner. This soup was the star, I served that with some crusty bread, and I
made your apple pancetta salad to go with it. For dessert I made your French apple cake. What a wonderful fall meal it was, everyone loved it.