Who ever said “healthy” had to be flavorless? This creamy golden soup is spiced to perfection!
Do you ever crave a spoonful of spicy warmth? This rich soup, inspired by the warm, wholesome flavors of curry, is like a bowl of spicy sunshine.
At first glance, it looks like butternut squash soup, but after the first few bites, you’ll realize this is a little bit of Asian-inspired food paradise in a bowl. Curried cauliflower soup combines earthy garlic, onion, and turmeric with warming cayenne, curry powder, and ginger to create a healthy harmony of herbs and spices. It warms the belly and comforts the soul in a way not many other dishes can. And the marvelous part is, it takes less than an hour to make.
This soup stands strong alone or paired with homemade Naan Pizza for an extravagant (yet easy) meal. My family and I enjoy this soup with a side of Garlic Toast, but you can pick your favorite dippables and keep them handy. Whether it’s a small gathering or a holiday party, this soup is worthy of a feast.
Is Curried Cauliflower Soup Healthy?
This soup is 100% vegan and full of fiber! There’s no added sugar, preservatives, or excess salt, which makes it a great homemade alternative to common canned soups and stews. For a boost of plant-based protein, you can add 1 cup of cooked red lentils and/or chickpeas to the mix. Overall, this is definitely one of those dishes that’s as easy to digest as it is to enjoy!
The Flavor Profile of Golden Milk
I call this soup “Golden Milk Soup” because the flavor profile matches the Ayurvedic drink called golden milk. Golden milk is usually a blend of milk, turmeric, black pepper, other spices like cinnamon or ginger, and some kind of sweetener. Today, more and more people are incorporating turmeric into their dishes, both for its down-to-earth flavor and potential health benefits. Some people even take turmeric supplements. Of course, I always recommend doing your own research, but give this golden spice a try and see how you like it.
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 1/2 tablespoons curry powder
- Florets of 1 large head cauliflower
- 4 cups vegetable broth
- 1 1/4 cup light coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- Freshly chopped cilantro for garnish
INSTRUCTIONS
Sauté
Cook onion, garlic, and seasonings; add curry powder.
Simmer
Add cauliflower and broth; cook until tender.
Blend & Serve
Purée, add coconut milk, season, and garnish.
Devour!
FAQs & Tips
Once the soup is cooled, you can store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months; make sure to thaw in the fridge overnight before reheating. To reheat, simply pour into a pot on the stove and cook on medium heat until it simmers lightly.
To enhance the flavor and bring in a subtle smokiness, roast the cauliflower before adding it to the soup. This also cuts down on your simmering time (step 4), so keep an eye on the soup to see when it’s ready for blending.
Now, if you’re a fancy chef, feel free to garnish this dish with actual gold flakes. But if you’re like me, and you wouldn’t want to add gold even if you had it, I recommend lightly grating some carrot on top as a garnish. You can also top it off with fresh cilantro, parsley, and/or a swirl of soy cream or plant-based yogurt. If you want to make it cheesier (but still vegan), sprinkle it with nutritional yeast.
Serving Suggestions
Other than the previously made suggestions, I also advise trying this soup with Indian Spiced Chicken with Cashew Cilantro Pesto or Chicken Kebabs. For a full vegan meal, serve curried cauliflower soup with Baked Tofu and Asian Cabbage Slaw.
Curried Cauliflower Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 1/2 tablespoons curry powder
- Florets of 1 large head cauliflower
- 4 cups vegetable broth
- 1 1/4 cup light coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- Freshly chopped cilantro for garnish
Instructions
-
Heat a large pot over medium heat. Add oil. Once the oil is shimmering, add diced onion, minced garlic, dried ginger, cayenne, and turmeric.
-
Sauté until onion is translucent, about 5 minutes. Stir in curry powder and mix to combine. Cook for another minute.
-
Once the vegetables and spices are aromatic, add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat.
-
Simmer the mixture for 25 minutes or until the cauliflower has softened.
-
Purée the soup with an immersion blender. Once smooth, stir in coconut milk; season with salt and pepper and adjust seasonings as needed.
-
Remove from heat once the soup is back up to temperature. Serve the soup hot, garnished with chopped fresh cilantro.
Nutrition
The post Curried Cauliflower Soup appeared first on Food Faith Fitness.
