Curried Cauliflower Soup

Name: Curried Cauliflower Soup
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon canola oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 teaspoons finely chopped ginger; 2 teaspoons curry powder; 2 teaspoons cumin seeds, ground; 2 pounds cauliflower (1 medium head), roughly chopped; 1 russet potato, peeled and diced, or 1/2 cup rice; 2 quarts water, vegetable stock or chicken stock; Salt to taste; Freshly ground pepper; Chopped cilantro for garnish

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 4(1,526)
Comments: Read comments

It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.

Featured in: Recipes for Health: Vegetable Soups, Smooth and Hearty

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Ingredients

Yield:6 to 8 servings

1tablespoon canola oil
1onion, chopped
2garlic cloves, chopped
2teaspoons finely chopped ginger
2teaspoons curry powder
2teaspoons cumin seeds, ground
2pounds cauliflower (1 medium head), roughly chopped
1russet potato, peeled and diced, or ½ cup rice
2quarts water, vegetable stock or chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Step 2
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Tip

Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.

Ratings

4 out of 5

1,526 user ratings

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Comments

Miriam7 years ago

I roasted the cauliflower with cumin and curry powder first, then proceeded with recipe, doubling the spices and adding lots of fresh ginger. Serve sprinkled with cilantro, with a spoonful of sour cream or Greek yogurt. It was delicious.

Deborah7 years ago

Try adding the juice of 1/2 a lemon. I do this with all kinds of soups, it really awakens the flavor.

Jessamine7 years ago

This recipe is fine, but a little bland. I went with half chicken stock and half water (fatal error?) and it didn't taste like anything, so I added extra cumin, curry powder, and black pepper. Though I can taste a little heat, it doesn't have that roasted cauliflower taste I was hoping for. Next time, I'll toss the cauliflower in the spices + salt and pepper and roast it ahead of time. The cilantro garnish is a big help.

MM1 month ago

This turned out pretty bland (did not add cilantro at end). Maybe adding mushrooms at some point would make the flavor deeper.

Meredith8 months ago

This soup is great! I had to add more curry powder than it said (probably my own fault as my curry powder has been in my pantry a while). I also added some red pepper flakes and the juice of half a lemon when serving, highly recommend!

Meghan E8 months ago

This recipe was so easy and tasty. I do suggest doubling the spices for more flavor and we also added some chili pepper for a little heat.

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