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

Ingredients

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

Instructions

  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

Powered by Edamam

  • 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, Edamam.com. 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

  • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
  • Hi Jenn,
    I made this soup for lunch today and I was a big hit. It is definitely a “make this one again” recipe.

    The only question I have is this…my soup came out more green in colour rather than the nice warm colour that is shown in the picture. Could that be due to the curry powder that I used?

    • — Sue McCullough on March 4, 2020
    • Reply
    • Hi Sue, another reader commented that the color of the soup was a little off for her too — I think a few pinches of turmeric would work nicely here to add some additional color (and the flavor goes well with the curry). Hope that helps!

      • — Jenn on March 5, 2020
      • Reply
  • This soup is so simple, but tastes so complex and amazing. My husband of 45 years said it was one of the best soups I’ve ever made. Plus, it tastes even better the next day or two. Jen, you are my go-to chef and you never disappoint. I love your book as well!

    • — Paula on January 16, 2020
    • Reply
    • ❤️

      • — Jenn on January 17, 2020
      • Reply
  • Hi Jen, I am a BIG fan of your website. Every recipe I try of yours is a complete success. Can you recommend an immersion blender?

    • — Debbie on January 16, 2020
    • Reply
    • So glad you like the recipes, Debbie! I have a Cuisinart Smart Stick immersion blender. 🙂

      • — Jenn on January 16, 2020
      • Reply
    • Hi, I made this soup last night and it was delicious. There is one thing I didn’t like about it and am wondering how to change: the color of the soup was kind of a grayish cream color, almost like cream of wheat but more grey. We Loved the taste but found the color a little unappetizing. Any suggestions on how to make the look more appealing? Someone mentioned apple cider reduction and I’m wondering if that might be an answer. Thanks in advance for your suggestions. Marian

      • — marian moore on January 17, 2020
      • Reply
      • Hi Marian, a few pinches of turmeric would work nicely here to add some color (and the flavor would pair nicely with the curry). 🙂

        • — Jenn on January 17, 2020
        • Reply
  • Can you recommend a favorite brand of curry?

    • — Wendy Fair on January 9, 2020
    • Reply
    • Hi Wendy, I just use McCormick brand, so nothing fancy!

      • — Jenn on January 9, 2020
      • Reply
  • Fabulous soup! Thanks again for another delicious easy recipe. The cinnamon and
    curry provide just the perfect seasoning. My family makes a version which also calls for some potato…..far prefer your version.

    • — heather hilton on November 10, 2019
    • Reply
  • So delicious! My son 21 years old, never ever liked cauliflower … now he does. Thank you so much for this lovely recipe 🌺 Lisa

    • — Lisa Weis on November 6, 2019
    • Reply
  • Made this exactly as written for dinner tonight- so warm and delicious! If anyone is having concerns with this soup, make sure to add the salt and pepper to taste at the end- it made a huge difference for us. Also- spices age. I ended up with brand new curry this time and it was warm, with a deep curry flavor that any older spice mix might not have carried. So good, had a piece of whole wheat French bread and some blue cheese on the side.

    • — Karin landers on October 11, 2019
    • Reply
    • My curry powder is old. What do you recommend?

      • — Kathy on November 7, 2019
      • Reply
      • Hi Kathy, You can tell if your curry powder is past its prime if you open the bottle and take a sniff. If it’s still good, it will be very fragrant. If it’s no longer good, you could substitute with garam masala. Hope that helps and that you enjoy the soup!

        • — Jenn on November 7, 2019
        • Reply
    • This recipe is amazing! My husband doesn’t like cauliflower at all but ate a whole bowl without blinking. Awesome!

      • — Melissa on December 22, 2019
      • Reply
  • I just prepared the cauliflower apple soup much to my dismay. I followed the directions and the product came out watery and granular and tasteless.

    I really enjoy reading your recipes and insight and I get so excited to try your recipes. Nothing comes out well. I’m a good cook and your instructions are so straight forward. I can’t imagine what I’m doing wrong.

    The key lime pie I made for my husband for Father’s Day tasted overly artificially sweet. He asked me never to make it for him again. This is sad because key lime pie is one of his favorites.

    • — Dissatisfied on October 6, 2019
    • Reply
    • Hi, I’m sorry this soup didn’t turn out well for you and that you’ve been unsuccessful with a number of other recipes – that’s got to be frustrating! Are you making substitutions with recipe ingredients?

      • — Jenn on October 7, 2019
      • Reply
  • I made this in my Instant Pot (2 min manual) with about 5 cups of broth, one extra apple, and full fat coconut milk in place of cream. Turned out great!

    • — Hayley on October 5, 2019
    • Reply
  • Jenn, you really are the queen of soups. I haven’t made one that has not been delicious. Made as written, but did add more honey. When I’m in the mood for soup, it’s hard to choose. The nutritional value of this soup is great. keep them coming!

    • — Carol Winkelman on October 3, 2019
    • Reply
    • ❤️

      • — Jenn on October 4, 2019
      • Reply
  • My husband says this is the best soup I’ve ever made !?! I make a LOT of soup. This is so easy and absolutely delicious. Don’t skip the curried apple garnish – adds just the right amount of texture and a hint of apple sweetness. Enjoy!

    • — Julie Roedell on October 3, 2019
    • Reply
  • Am eating this as I type. It is perfection! Velvety and deeply flavourful. I thought the curry and cinnamon might overpower, but it’s delightful. I’m going to make the Paula Deen biscuits to pair with the soup, as suggested. Thanks for a fab way to give life to flabby ole cauliflower!

    • — Iris on June 7, 2019
    • Reply
  • From the picture it looks as though you have bread croutons on top however the recipe doesn’t mention them? Is it apples I’m seeing?

    • — barbara on June 1, 2019
    • Reply
    • Yep – they’re diced apples with a bit curry sprinkled on them. 🙂

      • — Jenn on June 2, 2019
      • Reply
  • How far in advance can this soup be made (without freezing it)?
    Thank you,

    • — Deanna on March 14, 2019
    • Reply
    • Hi Deanna, I think this would probably last nicely in the fridge for three to four days.

      • — Jenn on March 14, 2019
      • Reply
      • I made this soup exactly as written. It came out perfectly and my teenager asked me to make it again tomorrow when her friends come over. I find your recipes straightforward, predictable and delicious! Thanks for sharing all of your experience!

        • — Desiree on November 2, 2019
        • Reply
  • I don’t have cream at home. What can I use to substitute?

    • — Betsy on January 28, 2019
    • Reply
    • Hi Betsy, There’s no great substitute for the cream unless you have half & half on hand. It’s fine to leave it out – you might just swirl in a few tablespoons of butter before serving to add some richness.

      • — Jenn on January 28, 2019
      • Reply
    • I made and did add extra honey but also extra curry and pepper…. soooooo delicious! Thank you for recipe!!!

      • — linda radler on September 19, 2019
      • Reply
      • Yum! It was amazing! Never liked cauliflower soup until this! This is a keeper! Thank you!

        • — Steph on September 25, 2019
        • Reply
  • Can I make this in advance (up to adding the honey and cream) and freeze it?

    • Sure, Ann – it freezes beautifully.

  • A+ recipe. A perfect 10! The first soup I made this “fall” which just so happened to accompany the first rain we’ve had in NorCal after the fires we recently experienced. It was unbelievably easy to make, full of flavor and some great depth. The garnish was brilliant, especially with some fresh, local Fujis. I work in an all organic produce department and will be recommending this recipe for a long time to come. Thanks so much!

  • For years have been making a version of the soup without cream, cinnamon,apples and/or garnish, all of which gild the lily but make it really special. To make it thick and creamy I cube 2 russet potatoes and cook with the onions and they get smashed during the emersion blender process.No dairy needed, really. the curry with cauliflower is genius, and try the exact same recipe using broccoli and tarragon instead of cauliflower and curry. Just as genius! God bless you, congrats on your new book and many thanks for making me look like a really good cook now and then.

    • — Barbara Huttmann
    • Reply
  • Made this soup as a starter for a fall dinner. We were 8 and everyone raved about this soup with its subtle flavours and pleasing texture. Only omitted the honey as most people around here (Newfoundland, Canada) prefer savoury veggie soups and I used Garam Masala rather than curry pwdr. as that what came out of the spice bin first.

  • Went apple picking last weekend, decided to have an apple themed dinner. This soup was the star, I served that with some crusty bread, and I
    made your apple pancetta salad to go with it. For dessert I made your French apple cake. What a wonderful fall meal it was, everyone loved it.

  • Couldn’t wait to try this! I followed the recipe to a “T” and added an extra heaping Tbsp. of honey. Had the perfect amount of heat. I wouldn’t overdo it on the curry if anyone is tempted. This soup has many layers of flavour and you need to enjoy them all!

  • I made this soup over the weekend since it was so bloody cold (OH Canada) – it turned out okay ( I followed the recipe to a T) I felt that it was missing a hint of that something. I still love your website because your recipes are amazing but this one just didn’t do it for me.

  • Made the curried cauliflower apple soup today. It was a snowy day in Coquitlam, BC. We have had snow twice this week and none at all last year! Followed the recipe pretty closely…but did not add honey (don’t care for sweet soups) and only had 1% milk in the house. Topped it with Greek yoghurt and roasted pumpkin seeds….It was delicious. Thanks for a great recipe.

  • The cauliflower taste was overpowered by the curry and the sweetness of the honey. A second batch was made without honey as the sweetness of the apple is sufficient. The soup was as good without the cream as with it and I served the slightly beaten cream separately. I will continue to make this soup without the honey.

  • Made this because I had the ingredients in my fridge. Love it!

  • Made this during Snowpocalypse (Jonas, the Jan 2016 snow storm). Delicious. I used hot madras curry to season the apple garnish and a mild curry for the soup. I later added madras to the soup. I preferred it with a little extra honey. Really great, warming soup.

  • 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!

  • 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.

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

  • I can’t do dairy, any suggestions for a substitution that will work for the cream?

    • Hi Amanda, Full fat coconut milk could work well.

  • This is a great soup.

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

  • 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!

  • 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.

    • So glad you’re enjoying the recipes!

  • 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!

    • 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.

  • Could I use some creme fraiche instead of heavy cream? I happen to have it my fridge.

    • Hi Janet, Yes that should work fine.

      • Might try a dash of cayenne as well!

  • 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.

  • 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?

    • 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 🙂

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

    • Love that idea, Laura. I will definitely try that 🙂

  • 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!

  • 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!

  • Made this for dinner with my girlfriend over the weekend….such a simple delicious soup….the best part is..it sounds fancy! Great recipe! 🙂

  • This is also delicious served cold.

    • 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.

  • 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.

  • Sounds delicious! I could almost smell it while I was reading. Good one!

  • Sounds wonderful!

  • Sounds like supper tonight!

  • On my list for meatless Monday!

    • — Liz McNett Crowl
    • Reply
    • Use some veggie broth instead of the chicken 🙂

  • This looks delicious! I will be including this in my short list of soups to try very soon!

  • This sounds incredible. I will make this as soon as I see cauliflower at my farmer’s market.

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