curried cauliflower soup recipe
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Curried Cauliflower Soup

With roasted cauliflower florets, mild curry, and a touch of Major Grey's chutney, this creamy Curried Cauliflower Soup is delicious and easy.
Inspired by Robin Robertson, Fresh from the Vegetarian Slow Cooker
Course Soup
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 6 servings
Calories 360kcal
Author Amanda Biddle

Ingredients

  • 1 large head cauliflower (about 2 pounds), trimmed and cut into florets*
  • 4 tablespoons extra-virgin olive oil , divided
  • 1 large carrot , about 1/2 cup, chopped
  • 1 medium onion , about 1 cup, chopped
  • 1 large yukon gold potato , about 8 ounces, peeled and diced
  • 1/2 to 2 teaspoons mild curry powder**
  • 6 cups chicken or vegetable stock
  • 1 bay leaf
  • 1/4 cup Major Grey's chutney
  • 1/4 cup heavy cream , optional
  • 1/2 cup chopped roasted cashews
  • 1/4 cup chopped flat leaf parsley
  • kosher salt and freshly-ground pepper

Instructions

  • Preheat oven to 400 degrees F. Place cauliflower florets on a foil-lined baking sheet. Toss with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper. Spread cauliflower in a single layer. Bake 40 minutes, until cauliflower is tender and golden brown, turning florets halfway through.
  • Heat remaining 2 tablespoons oil in a large pot until shimmering. Add chopped carrots and onions and sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Stir in curry powder and cook for 1 minute, until fragrant.
  • Add stock, scraping any browned bits off of the bottom of the pot. Stir in roasted cauliflower, diced potato, and bay leaf. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower and potatoes are very soft, about 30 minutes, stirring occasionally.
  • Remove bay leaf and discard. Stir in mango chutney. Purée soup in batches in a blender or food processor until smooth (or use an immersion blender directly in the pot.) 
  • Return puréed soup to pot and add heavy cream, if using. Season to taste with additional curry powder, salt, and pepper. If soup is too thick, add a little bit of water or stock to thin. Serve, garnished with chopped cashews, chopped parsley, and additional roasted cauliflower florets, if desired (see note).

Notes

*I love roasted cauliflower and the textural balance of a few chopped florets against the puréed soup. So, I often roast a second head of florets while the soup is simmering for snacking and garnish. This is, of course, totally optional; the soup is equally delicious as a smooth purée.
**This is a bit of a range, I know! The amount of curry powder you use will depend on your personal heat preferences and the profile of the blend you buy. Since curry powders vary so greatly across brands and mixes, it's always a good idea to start conservatively and adjust to taste. It's always easier to dial up the spice by adding more curry powder than to balance out soup that's too spicy.

Nutrition

Calories: 360kcal | Carbohydrates: 33g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2055IU | Vitamin C: 56.4mg | Calcium: 62mg | Iron: 2.9mg