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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This recipe is delicious. This may sound a little odd but to thicken it I substituted a banana for the heavy cream to make it healthier. The banana flavor was not overpowering and the consistency was spot on. Very delicious and so easy.
Made this and enjoyed it very much. Seems to be a good soup base to sub different vegetables and swap out the curry depending on what veg you use. I added more curry and used toasted pepitas on top. Will definitely make again. Might leave out curry and add cheese at end of cooking. Love recipes that allow flexibility. Thank you!
This is so delicious. I seasoned the cauliflower with a little cumin, curry, ginger powder, olive oil, salt and roasted for 20 minutes at 425. Then added it along with the apples to the cooked/spiced onion/garlic mixture. Cooked for a little less time as the cauliflower was almost tender already. I ate two bowls and was considering a third!
We LOVED this soup! The directions were so easy to follow and the flavors are wonderful. Thanks, again, Jenn, for your delicious recipes.
Sounds delicious but my family is vegetarian except me so could I use vegetable broth instead of chicken broth?
Thank you
Definitely – enjoy!
Loved the flavour but came out a bit too thin. Maybe my cauliflower head weighted a bit less than the recipe. Maybe next time I will add a potato to be sure.
I LOVE this soup. Sweet, salty, savory. Delicious!
I LOVED this soup. However, I made a few adjustments which I think made it even better. I used a large head of cauliflower but it was a little too thin for me. So I added cooked delicate and kabocha squash which had been roasted with curry powder. This thickened it up nicely and added a punch of flavor.
I had cauliflower on hand and I just needed to do something with it!! I was very much on the fence if I would like this because sometimes I think curry can be overwhelming. This was so much better than I even expected. I thought the apple would be more prominent and it wasn’t. What a pleasant lovely balanced soup. Trust Jenn — everything is always amazing.
We love your recipes, Jenn! This soup was perfect for our cold, rainy Washington weather. I have both of your cookbooks, use your blog, and continue to purchase your cookbooks for friends as gifts. Keep those recipes coming! 🤩
💗
This soup was delicious! If I wanted to double the recipe do I double spices, apple etc? Sometimes when I double my soup recipes they don’t seem to work. Thanks
Glad you liked it! Yes, I would double all the ingredients. 🙂