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soup in copper pot on wood board on marble countertop

Curried Cauliflower & Apple Soup

This creamy vegan soup has a curried richness with a hint of sweetness to counteract the spiciness

Course Appetizer
Cuisine Indian
Keyword curried soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 2 tbsp canola oil
  • 1 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 1 cup carrots, chopped
  • 2 tsp chopped garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp coarsely ground pepper
  • 4 cups water
  • 4 cups vegetable broth
  • 2 apples, peeled, cored and chopped, I used my favorite Honey Crisp
  • 2 medium Idaho potatoes, peeled and chopped
  • 6 cups cauliflower, about 1 1/2 medium heads
  • 1/2 tsp turmeric
  • 1 1/2 tbsp curry powder
  • 1/4 tsp cayenne pepper (I used 1/2 tsp to give it a kick)
  • 1 tsp coriander
  • 1/4 tsp powdered ginger
  • 2 tbsp nutritional yeast (this is optional, I just like the flavor in so many foods)

Instructions

  1. Over medium/high heat add the oil to a heavy bottomed 6 quart pot

  2. Add the onion, celery, carrots, garlic, pepper and salt. Saute for 7 minutes, stirring occasionally

  3. Stir in the water and vegetable broth and turn up heat to high

  4. Add the apples, potatoes, cauliflower and the rest of the ingredients, stir well

  5. Bring to a boil and turn down to medium, cover and cook for 20 to 30 minutes or until vegetables are really soft when pierced with a knife

  6. Turn off heat and with a hand held immersion blender (my preferred method) puree soup until smooth and creamy, taste and adjust salt if needed, I found that the consistency was perfect but if you want a thinner soup, add a bit more water or vegetable broth.

  7. Ladle into bowls and serve. Makes 12 cups

  8. Suggested garnish: I roasted some cauliflower slices with some cumin and black pepper along with fresh cilantro and smoked paprika