Curried Cauliflower Soup Recipe

This curried cauliflower soup is made with just 9 ingredients and comes together in a few simple steps. It's destined for your regular meal rotation!

Today is the last day of my 5-part meal plan, and it’s a good one! I love this curried cauliflower soup! It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short, so this is definitely a recipe that’s bound for the regular meal rotation… and it came about so unexpectedly.

See, I started the this meal plan series last week with a set amount of groceries and ideas for 5 meals, each meal using the ingredients from the day before. For this fifth meal, I was going to make a big frittata that would use up any bits of random veggies I had left. A frittata is a great use-it-all-up kitchen sink sort of meal… and a natural last-day recipe strategy.

That was a nice concept in theory, until I looked in the fridge and saw… not much. I used pretty much all of my remaining green veggies for Day 4’s pasta, but there in the back of the fridge was a big hunk of forgotten cauliflower… and the last bit of that yummy kale pepita pesto sauce. At first, I thought of making my go-to roasted cauliflower soup, but then I got really excited to change things up. Using the same steps I do in that soup (roasting and blending the cauliflower), I made this creamy curried cauliflower soup instead.

Curried Cauliflower Soup Recipe Ingredients

Pictured above you’ll see this soup’s ingredients. Obviously, there aren’t many! Onion and garlic bring depth of flavor, lemon adds brightness, and cayenne and curry powder give a little heat to this creamy curried vegan soup. Once you top it with a swirl of kale pesto, you have a simple, comforting meal on the table that took almost no time at all!

Not only is this soup a new favorite, but I get no greater joy than when a meal idea comes up, seemingly out of the blue, which uses the “nothing” in my fridge and STILL doesn’t require another trip to the store (bonus: the naan was in my freezer!). It’s recipes like this that make me excited to cook with less more often. 🙂

I just love the golden color of the curried cauliflower soup – it’s so light and yet so flavorful!

I hope you enjoyed these 5 recipes! Head over here to see the full meal plan recap and grocery list, and check out The Love & Lemons Meal Record & Market List to make meal planning easier & more fun!

If you love this curried cauliflower soup…

Try my curried lentil soup, gazpacho, asparagus soup, miso soup, or many-veggie soup next!

4.8 from 17 reviews

Curried Cauliflower Soup

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

This easy curried cauliflower soup has just 3 steps: roast, boil & blend! The cauliflower makes it lusciously creamy, so this healthy soup requires no nuts or dairy.

Author: Jeanine Donofrio

Recipe type: Soup

Serves: 2 as a main, 3-4 as a side

Ingredients

½ small yellow onion, sliced into wedges
1 garlic clove, unpeeled
1 small or ½ large cauliflower, florets and core, roughly chopped (1 pound)
1½ cups heated vegetable broth
2 tablespoons extra-virgin olive oil, more for drizzling
1 tablespoon fresh lemon juice
¼ to ½ teaspoon curry powder
pinch of cayenne pepper, more if desired
sea salt and freshly ground black pepper

garnish:

Creamy Kale Pepita Pesto (from the grain bowl recipe)
microgreens, optional
red pepper flakes, optional
naan bread, for serving

Instructions

Preheat the oven to 425°F. Wrap the onion wedges and the garlic clove in foil with a drizzle of olive oil and a pinch of salt and pepper. Roast until the onion is very soft and cooked through, 20 to 25 minutes. Remove from the oven, set aside (still wrapped in the foil), for 5 minutes so that the onion continues to steam and soften (If the onion is undercooked, the soup will be bitter).
In a large pot of salted boiling water, cook the cauliflower florets and core pieces for 8 to 10 minutes, or until fork-tender. Scoop the cauliflower out of the water and into a blender. Add the roasted onion and (peeled) garlic, the vegetable broth, olive oil, lemon juice, curry powder, cayenne pepper, and a few generous pinches of salt and pepper. Blend until smooth. Taste and adjust seasonings, adding more salt and pepper, as desired. Add more lemon if you want the flavors to be brighter, more curry powder if you want a stronger curry flavor, and more cayenne if you want more of a kick!
Scoop into bowls and serve with swirls of the Creamy Kale Pepita Pesto.* Top with the microgreens and red pepper flakes, if desired. Serve with naan bread.

Notes

*Note: If your leftover pesto has thickened in the fridge, stir in a little olive oil to loosen it up.