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Golden Cauliflower-Curry Soup


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  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 1 tablespoon curry powder
  • 2 garlic cloves finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 medium cauliflower head separated small
  • florets
  • 1 can reduced-sodium chicken broth - (14 1/2 oz) plus
  • 2 cups water
  • 1 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup chopped fresh chives


Servings 6


Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute.

Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.

Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.

This recipe yields 6 servings.

Carbohydrates: 12 grams
Net Carbs: 7.5 grams
Fiber: 4.5 grams
Protein: 5.5 grams
Fat: 18 grams
Calories: 219

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