Curried Cauliflower and Apple Soup

5 stars based on 10 votes


I know that combining cauliflower, apples and curry might seem odd but it’s actually a magical flavor combination: the mild nuttiness of the cauliflower, tart sweetness of the apples and aromatic heat of the curry blend together into a wonderfully creamy and seductive soup. 

Begin by gently cooking the onions and garlic in olive oil. You don’t have to worry about chopping the onions uniformly or mincing the garlic (I just smash it) because it’s all going to get puréed anyway.

Add the curry powder and cinnamon.

And then cook the spices with the onions and garlic until fragrant.

Next, add the cauliflower, chopped apples, chicken broth, salt and pepper and simmer until the cauliflower is tender.

Purée the soup with a hand held immersion blender until completely smooth and creamy. (Alternatively, you can purée the soup in batches in a standard blender.) When using an immersion blender, I like to tip the pot to one side so the blender can really get in there. Less splatters this way too.

Add the honey.

And, of course, a splash of heavy cream. Note that the recipe only calls for a 1/3 cup of cream, which is way less than most cream soups. I know it’s tempting to leave it out completely but keep in mind it mellows out the spices a bit and makes the soup wonderfully silky.

Finally, taste and adjust the seasoning. I typically add a pinch more salt and lots of honey because I like this soup on the sweeter side.

For the garnish, combine some finely diced apples with a bit of curry powder.

Ladle the soup into shallow bowls (so the garnish doesn’t sink to the bottom) and spoon a heap of fresh curried apples over top.


Note: The garnish for this soup was inspired by Chef Daniel Boulud’s Cooking with Daniel Boulud 


Curried Cauliflower & Apple Soup

Servings: 6


For the Soup

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 head cauliflower (2-1/2 to 3 pounds), cut into small florets
  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and roughly chopped
  • 6 cups (48 ounces) low sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey, plus more to taste
  • 1/3 cup heavy cream

For Curried Apples Garnish

  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and finely diced
  • Heaping 1/4 teaspoon curry powder


  1. Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
  2. Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
  3. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
  4. For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow bowls and top with a spoonful of curried apples.
  5. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Reviews & Comments

  • 5 stars

    This was a big hit at our dinner party. Instead of cubing the apple I made matchsticks and sauteed for just a minute with the curry powder. I added the garnish on top of the soup. Also made an apple cider reduction (2 cups down to 1/2 cup) to drizzle around the garnish. Wonderful! It served 8 as a first course with about 2 cups left over. Will make again!

    - Pat Deane on November 5, 2015 Reply
  • 5 stars

    I have made this soup several times..fine tuning it each time to suite our tastes. It is absolutely fantastic!! I use half and half Each time and all have been wonderful. Thank you for a great recipe.

    - Penny on November 4, 2015 Reply
  • 4 stars

    Very good! I added walnuts to the apple topping. I think croutons would be good on top too.

    - Julie on October 17, 2015 Reply
  • I can’t do dairy, any suggestions for a substitution that will work for the cream?

    - Amanda on September 22, 2015 Reply
    • Hi Amanda, Full fat coconut milk could work well.

      - Jenn on September 24, 2015 Reply
  • 4 stars

    This is a great soup.

    - Erika on July 29, 2015 Reply
  • 5 stars

    I used veggie broth instead. I also used 1/2 and 1/2 instead of heavy cream and white pepper instead of black.

    - Erika on March 26, 2015 Reply
  • 5 stars

    One of Daniel Boulud’s restaurants here in New York offered his version of this soup. I was hesitant to order it one night because, while I like the taste of curry, I don’t care for too much heat. Well, his recipe was just right so I gave this one a shot. Both soups are perfectly delicious and now I have a recipe to match the one in the restaurant!

    - Randy on February 28, 2015 Reply
  • 5 stars

    Amazing. I couldn’t believe it. The only thing I did differently was exchange the black pepper for a pinch of cayenne. Love it. I’m totally amazed. This is my second recipe attempt from your site. Last night we had the white chicken chili. Thanks for being consistently awesome.

    - MrsDLA on January 4, 2015 Reply
    • So glad you’re enjoying the recipes!

      - Jenn on January 4, 2015 Reply
  • 5 stars

    I made this yesterday and it was absolutely delicious, although I added a bit of cumin to add more flavor and used creme fraiche instead of heavy cream. I’d like to make this for Thanksgiving. Is this something I can make ahead and freeze, without the garnish of course!

    - Janet on November 2, 2014 Reply
    • Hi Janet, Glad you enjoyed! It’s perfectly fine to make ahead and freeze, but it’s best not to add the cream/creme fraiche until right before serving.

      - Jenn on November 2, 2014 Reply
  • Could I use some creme fraiche instead of heavy cream? I happen to have it my fridge.

    - Janet on October 31, 2014 Reply
    • Hi Janet, Yes that should work fine.

      - Jenn on October 31, 2014 Reply
      • Might try a dash of cayenne as well!

        - Janet on October 31, 2014 Reply
  • 5 stars

    Delicious; I made two very different pots of soup this evening figuring this one was mine, for my husband doesn’t like cauliflower. Guess what, hubby loves this, as do I. This recipe, as is, is a keeper in our house. I made no additions or subtractions. Thank you very much.

    - paTricia on October 6, 2014 Reply
  • I’m making this for high holy days this week and want to make it in the morning – should I just omit the cream and add it before serving? Any suggestions for prepping this the morning of?

    - Michelle on September 22, 2014 Reply
    • Hi Michelle, You can make the recipe to completion, including the cream, as long as you’re not planning on freezing it. It’s absolutely fine to make the morning of, or even a day or two before. Happy New Year :)

      - Jenn on September 23, 2014 Reply
  • 5 stars

    I made this last night. It turned out great. I also made some roasted curry chickpeas to go with the soup. Wonderful!

    - Laura on July 6, 2014 Reply
    • Love that idea, Laura. I will definitely try that :)

      - Jenn on July 6, 2014 Reply
  • So yummy. Curry, what’s not to love ?
    Also try combining parsnip, apple and curry for a lovely soup with a different flavor. One of my families favorites!

    - Val on October 3, 2012 Reply
  • I made this soup as an appetizer for my weekly Sunday dinner with my 20 something year-old sons and my mom.
    Everyone thought it was delicious and very elegant!

    - Debbie on May 15, 2012 Reply
  • Made this for dinner with my girlfriend over the weekend….such a simple delicious soup….the best part sounds fancy! Great recipe! :)

    - Nicole on March 12, 2012 Reply
  • This is also delicious served cold.

    - Sheila on March 12, 2012 Reply
    • I totally agree, Sheila. It does thicken up a bit in the fridge but if you thin it with water bit by bit, it’s perfect.

      - Jenn on March 12, 2012 Reply
  • I love curried soups, especially cauliflower. I just happen to have some organic cauliflower and one organic Fuji apple left in my fridge. I suppose that’s a sign soup is on for dinner tonight. Thanks for the recipe. And it’s great that you have the print option, too. Very handy.

    - Laura Black on March 8, 2012 Reply
  • Sounds delicious! I could almost smell it while I was reading. Good one!

    - MickMil on March 8, 2012 Reply
  • Sounds wonderful!

    - Carissa on March 8, 2012 Reply
  • Sounds like supper tonight!

    - Sherry on March 8, 2012 Reply
  • On my list for meatless Monday!

    - Liz McNett Crowl on March 8, 2012 Reply
    • Use some veggie broth instead of the chicken :)

      - K Towle on March 9, 2012 Reply
  • This looks delicious! I will be including this in my short list of soups to try very soon!

    - Sonja Denney on March 8, 2012 Reply
  • This sounds incredible. I will make this as soon as I see cauliflower at my farmer’s market.

    - LaurenS on March 8, 2012 Reply

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