Soup of the Day: Curried Cauliflower Soup

I love curry, I love soup, and if January doesn’t inspire you to make soup, I don’t know what would. I found this recipe because I had a head of cauliflower that I needed to use. This soup is very flexible — you can can nearly any root vegetable, make it with water or broth, and decide whether or not you want to add dairy. Note: An immersion blender is needed to blend this soup.


  • A picture of a pot of soup ingredients.1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 ground cinnamon
  • 6 c. water or broth
  • 1 head of cauliflower (chopped)
  • 1 potato, peeled and cubed
  • Shredded cheddar cheese, for garnish (and/or sour cream)


  1. In a medium pot, heat the oil and then saute the onion for a few minutes, till softening. Add the garlic, celery, carrot, salt and spices. Saute for about 5 minutes, mixing frequently, until the vegetables are soft. You will start smelling this soup right away, and will pat yourself on the back for making such a good choice.
  2. Add the cauliflower and potato to the pot. Add six cups of water or broth.
  3. Bring to a boil and reduce to a simmer. Cook for about 45 minutes and then puree with an immersion blender.
  4. Ladle the soup into bowls and garnish with cheddar.

A picture of a bowl of curried cauliflower soup.

The next time I make this, I will add a bit more curry, and I will hopefully have a carrot on hand. The consistency is basically potato soup, which makes it very versatile. You can add a bit more potato or carrot, and play with the amount of spices you use.

Adapted from Curried Cauliflower Soup found on

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