Name: Curried Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil or coconut oil; 1 large yellow onion, quartered and sliced; 1 tablespoon curry powder, more or less to taste; 4 cups vegetable broth or chicken broth; 1 teaspoon kosher salt, plus more to taste; 1 head cauliflower, cut into florets, about 24 oz.; 2 medium zucchini, grated; Lime wedges, fresh cilantro, extra cauliflower and zucchini, plain yogurt, sunflower seeds, or other garnishes, optional

Description

This smooth and velvety Curried Cauliflower Soup is a healthy, vegan, low-carb, low-fat, and hearty soup that’s full of delicious curry flavor. It’s easy to make in just 30 minutes and is perfect for a light yet satisfying meal.

Ingredients

1 tablespoon extra-virgin olive oil or coconut oil
1 large yellow onion, quartered and sliced
1 tablespoon curry powder, more or less to taste
4 cups vegetable broth or chicken broth
1 teaspoon kosher salt, plus more to taste
1 head cauliflower, cut into florets, about 24 oz.
2 medium zucchini, grated
Lime wedges, fresh cilantro, extra cauliflower and zucchini, plain yogurt, sunflower seeds, or other garnishes, optional

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Instructions

In a large pot, sauté the sliced onion with the olive oil and curry powder over medium heat until the onions are softened and the curry powder is fragrant.
Add the vegetable broth, cauliflower florets, and kosher salt. Bring to a boil, cover, and simmer on low for about 15 minutes, or until the cauliflower is tender.
Use an immersion blender to puree the soup to your desired consistency, or carefully blend in batches using a standing blender.
Stir in the grated zucchini and simmer for 3–5 more minutes, until the zucchini is slightly softened.
Taste and adjust the seasoning as needed. Serve with extra vegetables, a squeeze of fresh lime juice, and fresh cilantro if desired.

Notes

Boost the flavor: Add minced garlic and fresh ginger with the onions. For a richer and creamier soup, replace 1 cup of the broth with canned coconut milk.
For an extra-smooth consistency: Omit the grated zucchini.
Adjust the curry powder: Curry powders vary greatly in flavor and spice level. If you are unfamiliar with yours, start with 1 teaspoon and add more after pureeing the soup as needed.
Store in an airtight container in the refrigerator for up to 5 days.
The soup can be frozen for up to 6 months.
For a vegan version, use vegetable broth and a plant-based yogurt if desired for garnish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Indian Inspired