Curried Cauliflower Soup with Apples

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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 curried cauliflower soup, the mild nuttiness of the cauliflower, tart-sweetness of the apples, and aromatic heat of the curry blend together into a creamy, savory-sweet soup. It’s easy to make, too.

What you’ll need to make Curried cauliflower soup With Apples

Soup ingredients including apples, whipping cream, and onion.

Step-by-Step Instructions

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.

Onions in a Dutch oven.

Add the curry powder and cinnamon and cook until fragrant.

Spices in a Dutch oven with onions.

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

Broth and vegetables in a Dutch oven.

Simmer until the cauliflower is tender.

Wooden spoon stirring a pot of broth and vegetables.

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.

Immersion blender in a pot of 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.

Immersion blender in a pot of 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.

Bowls of cauliflower soup.

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Curried Cauliflower Soup with Apples

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
  • ½ teaspoon cinnamon
  • 1 head cauliflower (2½ 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
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons honey, plus more to taste
  • ⅓ cup heavy cream

For Curried Apples Garnish

  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and finely diced
  • Heaping ¼ 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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  • 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
    • 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!

  • 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!

    • ❤️

      • This is a great summer soup even tho the reviews are mostly from commenters who made it in the fall/winter.
        I used two heads of cauliflower and the soup came out creamy and delicious. I always hesitate for a second when I read a recipe that pairs ingredients that I normally wouldn’t put together – honey? Cinnamon? Heavy cream? And cauliflower??? But I should never question a recipe that Jenn has posted because her recipes have always gotten rave reviews when I’ve served them. This soup was no exception, the thing that puts this soup over the top is the chopped apple tossed with curry powder – little bites of sweet/tart/spice suspended in a thick incredibly flavorful soup. Perfect on a hot day to fill you up and tomorrow I’m going to try it chilled.
        I have never been crazy about vegetable soups (think.. that salty stuff in the red can) but that’s changed since I started following Jenn’s recipes.

  • 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?

    • So glad you like the recipes, Debbie! I have a Cuisinart Smart Stick immersion blender. 🙂

    • 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

      • Hi Marian, a few pinches of turmeric would work nicely here to add some color (and the flavor would pair nicely with the curry). 🙂

  • Can you recommend a favorite brand of curry?

    • Hi Wendy, I just use McCormick brand, so nothing fancy!

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

  • 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.

    • My curry powder is old. What do you recommend?

      • 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!

    • This recipe is amazing! My husband doesn’t like cauliflower at all but ate a whole bowl without blinking. Awesome!

  • 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.

    • 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?

  • 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!

  • 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
    • 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!

  • 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!

  • 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?

    • Yep – they’re diced apples with a bit curry sprinkled on them. 🙂

  • How far in advance can this soup be made (without freezing it)?
    Thank you,

    • Hi Deanna, I think this would probably last nicely in the fridge for three to four days.

      • 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!

  • I don’t have cream at home. What can I use to substitute?

    • 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.

    • I made and did add extra honey but also extra curry and pepper…. soooooo delicious! Thank you for recipe!!!

      • Yum! It was amazing! Never liked cauliflower soup until this! This is a keeper! Thank you!

  • 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 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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