Curried Cauliflower and Apple Soup

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

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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