Curried Cauliflower Apple Soup Recipes

CURRIED CAULIFLOWER SOUP WITH APPLES

Steps:

• 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.
• 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.
• 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.
• For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
• 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.
• 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.

EASY CURRIED CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

CURRIED CAULIFLOWER APPLE SOUP

Steps:

• In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
• Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
• In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
• Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
• Add the cauliflower and veggie broth. Bring to a simmer and cover.
• Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
• Stir in the honey and vinegar.
• Season with salt if desired.
• Bon Appetit!

SECRET INGREDIENT CURRIED CAULIFLOWER SOUP

Steps:

• Saute onions in oil in large stock pot for 5-7 minutes or until soft and golden.
• Add apple, curry powder and garlic and cook 2 minutes more or until curry powder turns deep yellow.
• Add cauliflower and vegetable broth and bring to a simmer.
• Cover, reduce heat to medium low and simmer 20 minutes.
• Cool 20 minutes then blend in food processor or blender until smooth.
• Stir in honey (or agave nectar) and vinegar. Season with salt to taste.
• Reheat or serve cool.