Curried Cauliflower and Apple Soup
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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