Curried Cauliflower Soup Recipe | Vegetarian Times Skip to main content

Curried Cauliflower Soup

This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.



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2 Tbs. olive oil
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1 small onion, chopped (1 cup)
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1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
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1 Tbs. curry powder
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1 clove garlic, sliced (1 tsp.)
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1 large head cauliflower, chopped into 1-inch pieces (6 cups)
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4 cups low-sodium vegetable broth
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1 tsp. honey or agave nectar
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1 tsp. rice wine vinegar


1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

Nutrition Information: 

2 g
Total Fat: 
5 g
Saturated Fat: 
0.5 g
14 g
0 mg
304 mg
4 g
8 g
Serves 6

Comments on this Recipe

This soup is so easy and delicious. Perfect for a cool fall evening. The family didn't believe that a cauliflower soup could be tasty without cream and cheese, but this soup changed their mind. I served it with an apple/carrot slaw and it made a meal! Next time I'm going to add some basmati rice at the suggestion of my son!

Very tasty! Of course, I love cauliflower to start with, but this is a winner. I recommend adding white pepper to taste unless there's a reasonable amount of heat in your curry powder. I also doubled the garlic, but honestly it could have used more yet.

I love this one because it is really simple and quick to make. I added some Italian Parsley to finish which was pretty tasty!

I'm not sure it needs the vinegar. The apple makes it tangy enough. Otherwise, this is a really nice soup. Very flavorful.

Great, easy-to-prepare soup!

I made a slightly different version: I omitted the honey, vinegar, and the apple and roasted the cauliflower whole before adding it [350, 90 minutes]. Also delicious!

An incredibly easy soup that makes a satisfying and tasty winter meal and is even better reheated later in the week. I use seasoned rice vinegar and omit the honey. Be careful though since, as ChessiePique implied, a lot of the character of the dish depends on the curry blend used. I've tried it with several home ground and store bought kinds and prefer the taste using a medium heat sambar blend, having found the basic "curry powder" version bland. I recommend experimenting until one finds the right match for one's personal taste.

A great balance of sweet and spice. I like it with naan bread. Thanks!

Delicious and easy to make! Cut this recipe in half and it is great for your left-over cauliflower. I didn't have rice wine vinegar, so I added half rice vinegar and half red wine vinegar. That did the trick just fine.

A really delicious and creamy soup - great with crusty bread. I had to add a bit extra broth as it got too thick. And beware that your house will smell like curry for a while...

After reading these reviews, I made the Curried Cauliflower Soup last night. Delicious! The recipe is definitely a 'keeper.' Both my husband and I loved it. The changes that I made to the recipe were fairly minor. For the broth, I used 3 cups of water plus one Rapunzel vegan vegetable bouillon cube along with one cup of liquid from a can of chickpeas. I just added the liquid, but not the chickpeas. Also, added 1 and 1/2 teaspoons tomato paste to the broth. I think the tomato paste added a little extra kick of flavor and probably made the broth a little more golden in color. Then I pureed only about two thirds of the soup and remixed with the remaining one third that was not pureed - making it a combination of both creamy and chunky. It tasted great just like that, and so I didn't feel the need to add the agave nectar and rice vinegar.

Deeeeelicious!!! I loved it, and I'm generally not even a cauliflower fan. I omitted the honey/agave. I didn't really taste the rice vinegar, so maybe I'll add a bit more next time. The soup was even better the next day when the flavors really had time to enfuse. I'll be making this one again soon!

So easy, so tasty, a very comforting/filling soup without a lot of fuss. Great for fall & winter meals, and extremely economical.

The hubby & I love this recipe! I thought it would taste fantastic as a thicker curry over coconut rice, so I made a couple little changes. Omitted the apple. Liquid: 2 cups veg broth + 1 cup coconut milk I, too, pureéd only 2/3 of it so it would have some texture. Then made some cumin seed coconut rice for it to soak into. YUM!

Was nice, but a bit bland. Added a tsp balsamic vinegar, half a capful of apple cider vinegar, dried chili flakes, a few fair shakes of cumin, salt, pepper and half a lemon - which all helped. But I'm going to try Denise's suggestion of upgrading from generic "curry powder" to something specific and tasty. Maybe garam masala? (Also went route of only pureeing 2/3, which made it heartier.)

Great base recipe but a little bland on its own. I doubled the curry, added 6 cloves garlic, added about 1/2 tsp coriander, 1/2 tsp cumin and about 1 cup fresh cilantro at the end.

Great recipe. I doubled the curry, used two red apples, 3 cloves of garlic and added chopped celery. It ended up being very tasty.


use a quality curry powder or will be bland some doubled the curry or apple. some added ½ t cumin & ½ t coriander 1 cp fresh cilantro at the end instead of curry powder, could try garam masala

My husband LOVED this soup, and so did I. When he called it a "comfort food", I knew it was a keeper. I made as is, except generously doubled the curry powder (we love curry).

The curried cauliflower soup turned out to be delicious! We used miso to make the water into veggie stock. Thanks

This was the most simple cauliflower soup that I found in my online search and had everything on hand. No cashews, vegan, no potatoes - and it came out sublime! Used the whole head of cauliflower - stem and all. I doubled the curry powder to 2 tsps., added some fresh ginger, a stalk of celery and used a regular apple, not green. Everything organic. Brought the ingredients to a boil, then simmer for 10, not 20 minutes. Then put in the slow cooker on low for about 1 hour, then blender in batches. Spectacular!!