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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I love Jenn’s Recipes, but I didn’t have a big success with this one. It was a bit watery (although simmering the purée helped some) and the flavor was only so so (my Asian curry powder?)
I’m a big follower of OUAC, have your cookbook and have directed many family and friends to your site as we absolutely love your recipes. Made this recipe as we love anything curry. Followed the recipe to a T and was extremely underwhelmed by the lack of flavor, watery texture and the addition of honey. I am hoping that perhaps letting it sit for a day or so in the fridge enhances flavors – still optimistic, Jen:)
Am surprised at the number of positive reviews; although noticed a number of the 5 stars were people who had not even made the recipe yet.?.
Love your recipes!!!! I was going to make your Curried Cauliflower and Apple Soup this afternoon. My problem is that the curry in my cabinet is probably 10 years old. I do have Red Curry Paste in the refrigerator but am not sure if I can substitute. Would you use the old curry or the curry paste. Thanks, Trish
Hi Patricia, I’d probably stick with the curry powder. It may not be as pungent so you could use an extra pinch. Hope you enjoy!
We’ve been greatly enjoying your recipes! Can I substitute whole milk yogurt for the cream in this recipe?
Sure, I think that should work (and glad you like the recipes)! 🙂
Delicious soup! My whole family loved it. A nutritious soup that feels rich. A great fun flavor change from basic soups.
I loved this soup, and have made it a dozen or so times with variations. Today we had only 2/3 the recommended amount of cauliflower and no spple, so we added a sweet potato and a handful of baby carrots to mimic the sweetness. I’ve made it with cream, without cream, with coconut milk, and substituted sour cream for the cream. All were delicious! This really is a flexible soup. At the end, I remove 3 cups of the broth, puree, and then add back the broth as needed to get the texture I want. A warming and delicious soup any time of year, easy for beginners, and minimal cleanup to boot!
Very good flavors but the consistency was too thin (my cauliflower was small so I put less liquid. I add more cream but it didn’t do the trick
Hi Annik, if you make this again, I’d simmer it a bit longer than the recipe indicates to give it an opportunity to thicken more.
Is it possible to use frozen cauliflower florets instead of fresh? If so, what amount do you recommend? Thanks.
Hi Karen, I’ve never used frozen cauliflower here but I suspect it should work. You’ll need about 2 1/2 pounds. Please LMK how it turns out if you try it!
Hi, I don’t have curry powder (and I’m avoiding going out), is there a spice I could use as a substitute?
Thank you!
Hi Lisa, Garam Masala would be a good substitute. 🙂
Excellent soup!