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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Hi Jenn,
I made this soup for lunch today and I was a big hit. It is definitely a “make this one again” recipe.
The only question I have is this…my soup came out more green in colour rather than the nice warm colour that is shown in the picture. Could that be due to the curry powder that I used?
Hi Sue, another reader commented that the color of the soup was a little off for her too — I think a few pinches of turmeric would work nicely here to add some additional color (and the flavor goes well with the curry). Hope that helps!
This soup is so simple, but tastes so complex and amazing. My husband of 45 years said it was one of the best soups I’ve ever made. Plus, it tastes even better the next day or two. Jen, you are my go-to chef and you never disappoint. I love your book as well!
❤️
This is a great summer soup even tho the reviews are mostly from commenters who made it in the fall/winter.
I used two heads of cauliflower and the soup came out creamy and delicious. I always hesitate for a second when I read a recipe that pairs ingredients that I normally wouldn’t put together – honey? Cinnamon? Heavy cream? And cauliflower??? But I should never question a recipe that Jenn has posted because her recipes have always gotten rave reviews when I’ve served them. This soup was no exception, the thing that puts this soup over the top is the chopped apple tossed with curry powder – little bites of sweet/tart/spice suspended in a thick incredibly flavorful soup. Perfect on a hot day to fill you up and tomorrow I’m going to try it chilled.
I have never been crazy about vegetable soups (think.. that salty stuff in the red can) but that’s changed since I started following Jenn’s recipes.
Hi Jen, I am a BIG fan of your website. Every recipe I try of yours is a complete success. Can you recommend an immersion blender?
So glad you like the recipes, Debbie! I have a Cuisinart Smart Stick immersion blender. 🙂
Hi, I made this soup last night and it was delicious. There is one thing I didn’t like about it and am wondering how to change: the color of the soup was kind of a grayish cream color, almost like cream of wheat but more grey. We Loved the taste but found the color a little unappetizing. Any suggestions on how to make the look more appealing? Someone mentioned apple cider reduction and I’m wondering if that might be an answer. Thanks in advance for your suggestions. Marian
Hi Marian, a few pinches of turmeric would work nicely here to add some color (and the flavor would pair nicely with the curry). 🙂
Can you recommend a favorite brand of curry?
Hi Wendy, I just use McCormick brand, so nothing fancy!
Fabulous soup! Thanks again for another delicious easy recipe. The cinnamon and
curry provide just the perfect seasoning. My family makes a version which also calls for some potato…..far prefer your version.
So delicious! My son 21 years old, never ever liked cauliflower … now he does. Thank you so much for this lovely recipe 🌺 Lisa
Made this exactly as written for dinner tonight- so warm and delicious! If anyone is having concerns with this soup, make sure to add the salt and pepper to taste at the end- it made a huge difference for us. Also- spices age. I ended up with brand new curry this time and it was warm, with a deep curry flavor that any older spice mix might not have carried. So good, had a piece of whole wheat French bread and some blue cheese on the side.
My curry powder is old. What do you recommend?
Hi Kathy, You can tell if your curry powder is past its prime if you open the bottle and take a sniff. If it’s still good, it will be very fragrant. If it’s no longer good, you could substitute with garam masala. Hope that helps and that you enjoy the soup!
This recipe is amazing! My husband doesn’t like cauliflower at all but ate a whole bowl without blinking. Awesome!
I just prepared the cauliflower apple soup much to my dismay. I followed the directions and the product came out watery and granular and tasteless.
I really enjoy reading your recipes and insight and I get so excited to try your recipes. Nothing comes out well. I’m a good cook and your instructions are so straight forward. I can’t imagine what I’m doing wrong.
The key lime pie I made for my husband for Father’s Day tasted overly artificially sweet. He asked me never to make it for him again. This is sad because key lime pie is one of his favorites.
Hi, I’m sorry this soup didn’t turn out well for you and that you’ve been unsuccessful with a number of other recipes – that’s got to be frustrating! Are you making substitutions with recipe ingredients?
I made this in my Instant Pot (2 min manual) with about 5 cups of broth, one extra apple, and full fat coconut milk in place of cream. Turned out great!
Jenn, you really are the queen of soups. I haven’t made one that has not been delicious. Made as written, but did add more honey. When I’m in the mood for soup, it’s hard to choose. The nutritional value of this soup is great. keep them coming!
❤️