Curried Cauliflower and Apple Soup

Tested & Perfected Recipes

You’ll love this unique cauliflower soup flavored with curry and topped with apples.

Curried Cauliflower and Apple Soup

One of the things I love about cauliflower is that it’s essentially a blank slate to which you can add other flavors. In this soup, the mild nuttiness of the cauliflower, tart sweetness of the apples, and aromatic heat of the curry blend together into a creamy and seductive soup. It’s a magical flavor combination, and it’s easy to make too.

What you’ll need to make Curried cauliflower and apple soup

how to make cauliflower soup

How to make Curried cauliflower and apple 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 be puréed anyway.

how to make cauliflower soup

Add the curry powder and cinnamon and cook until fragrant.

how to make cauliflower soup

Next, add the cauliflower, chopped apples, chicken broth, salt, and pepper.

how to make cauliflower soup

Simmer until the cauliflower is tender.

how to make cauliflower soup

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. You’ll have fewer splatters this way too.

how to make cauliflower soup

Add the honey and heavy cream and blend again. 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 the spices and makes the soup silky.

how to make cauliflower soup

For the garnish, combine some finely diced apples with a bit of curry powder. Ladle the soup into bowls and spoon some of the curried apples over top.

how to make cauliflower soup

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Curried Cauliflower & Apple Soup

You’ll love this unique cauliflower soup flavored with curry and topped with apples.

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 oz) 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 garnish, toss the diced apples with the curry powder. Ladle the soup into 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.
  6. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

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  • Calories: 201
  • Fat: 9 g
  • Saturated fat: 3 g
  • Carbohydrates: 26 g
  • Sugar: 14 g
  • Fiber: 6 g
  • Protein: 9 g
  • Sodium: 329 mg
  • Cholesterol: 9 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Just made this! Comes together so quickly and is very easy to make. The flavor is outstanding– I used exactly 2.5 lbs cauliflower (two smaller heads) and subbed light cream for heavy to cut calories. Added a big pinch of salt at the end. YUM!

    • — Erin on October 18, 2021
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  • I LOVE this soup. Really good and easy. THANK YOU.

    • — Isabel on March 16, 2021
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  • Delicious and quickly put together!

    The only other comment I’d add is to ensure you use a large cauliflower (2-3 pounds as written in the recipe), otherwise you risk having a thin, watery soup.

    This is a keeper! Thanks, Jenn!

    • — Catherine V. on March 12, 2021
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  • This has become a staple in our house! Everyone loves it. I used milk rather than cream to keep the calories down and it turned out so yummy and smooth! With the leftover soup, I added cubed cooked chicken, thickened it alittle with flour and put it in individual pie Shells! Served it with rice and salad! To die for!!

    • — Rhiannon on January 28, 2021
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  • This is a delicious soup! Will be making it again in the next few days and can’t wait. With below-zero wind chill predicted, I’m sure it will taste even better!

    • — Kate on January 28, 2021
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  • I followed the recipe exactly. The consistency was perfect. After I had a bowl, I decided I would like a stronger flavor. I just added a little more salt, and at least another tablespoon of curry, then it was perfect for me.

    • — Becki on January 25, 2021
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  • This soup is delicious!! Your soup recipes are easy to follow and they are all yummy. Thank you for sharing your recipes.

    • — Marie on January 19, 2021
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  • Fantastic soup!! I weighed my cauliflower to make sure I had the 2.5-3 pounds that Jenn recommends and had to use 2 cauliflower to get that weight. I wonder whether other reviews underwhelmed by the flavor used too small a cauliflower. The correct quantity makes a difference in the taste and thickness of the finished soup. Thanks for another great recipe Jenn!

    • — Linda S on January 13, 2021
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    • I love how you provide recipes so easy to follow- no forgetting, so delicious to ingest too! Love love love!

      • — Lynn Lin on January 28, 2021
      • Reply
  • Hi Jenn,
    I have a question? I made this soup and it smells lovely! and taste is developing as I am still simmering it! I am just wondering what you would suggest to do with the dark parts of the leeks? I dont use them too often.
    Michele Rush

    • — Michele Rush on November 26, 2020
    • Reply
    • Hi Michelle, I’m assuming this is a general question as this soup doesn’t have leeks. 🙂
      The texture of the dark part of leeks is tough so the one thing that comes to mind is using it in homemade broth to add flavor. Hope that helps!

      • — Jenn on November 27, 2020
      • Reply
  • I love Jenn’s Recipes, but I didn’t have a big success with this one. It was a bit watery (although simmering the purée helped some) and the flavor was only so so (my Asian curry powder?)

    • — Brenda Carter on November 8, 2020
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  • I’m a big follower of OUAC, have your cookbook and have directed many family and friends to your site as we absolutely love your recipes. Made this recipe as we love anything curry. Followed the recipe to a T and was extremely underwhelmed by the lack of flavor, watery texture and the addition of honey. I am hoping that perhaps letting it sit for a day or so in the fridge enhances flavors – still optimistic, Jen:)

    Am surprised at the number of positive reviews; although noticed a number of the 5 stars were people who had not even made the recipe yet.?.

    • — M. Baron on November 6, 2020
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  • Love your recipes!!!! I was going to make your Curried Cauliflower and Apple Soup this afternoon. My problem is that the curry in my cabinet is probably 10 years old. I do have Red Curry Paste in the refrigerator but am not sure if I can substitute. Would you use the old curry or the curry paste. Thanks, Trish

    • — Patricia Maple on October 22, 2020
    • Reply
    • Hi Patricia, I’d probably stick with the curry powder. It may not be as pungent so you could use an extra pinch. Hope you enjoy!

      • — Jenn on October 22, 2020
      • Reply
  • We’ve been greatly enjoying your recipes! Can I substitute whole milk yogurt for the cream in this recipe?

    • — Anita on October 12, 2020
    • Reply
    • Sure, I think that should work (and glad you like the recipes)! 🙂

      • — Jenn on October 14, 2020
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  • Delicious soup! My whole family loved it. A nutritious soup that feels rich. A great fun flavor change from basic soups.

    • — Amanda on October 9, 2020
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  • I loved this soup, and have made it a dozen or so times with variations. Today we had only 2/3 the recommended amount of cauliflower and no spple, so we added a sweet potato and a handful of baby carrots to mimic the sweetness. I’ve made it with cream, without cream, with coconut milk, and substituted sour cream for the cream. All were delicious! This really is a flexible soup. At the end, I remove 3 cups of the broth, puree, and then add back the broth as needed to get the texture I want. A warming and delicious soup any time of year, easy for beginners, and minimal cleanup to boot!

    • — Maria L. on August 25, 2020
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  • Very good flavors but the consistency was too thin (my cauliflower was small so I put less liquid. I add more cream but it didn’t do the trick

    • — Annik on May 21, 2020
    • Reply
    • Hi Annik, if you make this again, I’d simmer it a bit longer than the recipe indicates to give it an opportunity to thicken more.

      • — Jenn on May 22, 2020
      • Reply
  • Is it possible to use frozen cauliflower florets instead of fresh? If so, what amount do you recommend? Thanks.

    • — Karen on April 22, 2020
    • Reply
    • Hi Karen, I’ve never used frozen cauliflower here but I suspect it should work. You’ll need about 2 1/2 pounds. Please LMK how it turns out if you try it!

      • — Jenn on April 23, 2020
      • Reply
  • Hi, I don’t have curry powder (and I’m avoiding going out), is there a spice I could use as a substitute?
    Thank you!

    • — Lisa Silverman on March 23, 2020
    • Reply
    • Hi Lisa, Garam Masala would be a good substitute. 🙂

      • — Jenn on March 23, 2020
      • Reply
  • Excellent soup!

    • — Olga on March 12, 2020
    • Reply

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