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Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds


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Rate this recipe 4.3/5 (3 Votes)


  • Curry Spice Mix
  • 1/3 cup (80 mL) madras curry powder
  • 1 tablespoon (15 mL) whole coriander, toasted
  • 1 tablespoon (15 mL)whole cumin, toasted
  • 1 tablespoon (15 mL) garam masala
  • 1 tablespoon (15 mL) turmeric
  • Soup
  • 1/4 cup (60 mL) butter
  • 1 medium cooking onion, peeled, halved and sliced 1/8-inch (3 mm) thick
  • 2 Granny Smith apples, peeled, cored and cut into 1-inch (2.5 cm) chunks
  • 4 cloves garlic, peeled and smashed
  • 4 tablespoons (60 mL) Curry Spice Mix
  • 1 head cauliflower cleaned, cored and cut into florets
  • 1/4 teaspoon (2 mL) salt
  • 1/4 teaspoon (2 mL) pepper
  • 1 cup (250 mL) 35% cream
  • 4 tablespoons (60 mL) honey
  • 2 tablespoons (30 mL) lemon juice
  • Cauliflower Chips
  • 2 cups (500 mL) cauliflower florets, sliced 1/16-inch (15 mm) thick on a mandolin
  • Cauliflower Florets
  • 1 cup (250 mL) cauliflower florets, 1/2-inch to 1/4-inch (1.5 cm to 0.5 cm) size pieces
  • 3 tablespoons (45 mL) butter, melted
  • 1 tablespoon (15 mL) Curry Spice Mix
  • 1/4 teaspoon (2 mL) salt
  • 1/4 teaspoon (2 mL) pepper
  • Cilantro Yogurt
  • 1 bunch cilantro, stems removed
  • 1/2 cup (125 mL) Greek yoghurt
  • Garnish
  • 1/4 cup (60 mL) currants soaked in warm water for 15 minutes
  • 3 tablespoons (45 mL) dried apricots, finely diced
  • 1/4 cup (60 mL) sliced almonds, toasted
  • 1 tablespoon (15 mL) small mint leaves, picked
  • 1 tablespoon (15 mL) small cilantro leaves, picked


Adapted from


Step 1

Curry Spice Mix
Place all ingredients in a spice grinder, grind until smooth and combined.
(There will be leftovers.)

In a large saucepot on medium heat, add butter, melt.
Add onions, apple and garlic. Sweat for 6-8 min., add Curry Spice Mix and cauliflower, sweat for 8-10 min., stirring occasionally.
Season with salt and pepper.
Cover with water, approx. 5 cups (1.2L) and simmer for 30 min.
Add cream and gently simmer for an additional 15 min.
Remove from heat. Using an immersion/ stick blender, puree until smooth.
Season with lemon juice, honey and additional salt and pepper if desired.

Cauliflower Chips
On a parchment lined baking sheet, place slices of cauliflower.
Place in 180ºF (80ºC) oven for 1 hour until dry and crisp.
Remove from oven, cool and store container with a tight fitting lid.

Cauliflower Florets
Preheat oven to 425ºF (220ºC).
Combine all ingredients in a bowl and toss to combine.
Place on a parchment lined baking sheet, bake for 6-8 min. until lightly browned and tender.

Cilantro Yogurt
In a blender, add cilantro and yoghurt. Puree until smooth.
Place in a container and set aside.

Drain currants. In a bowl, combine Cauliflower Florets, apricots and toasted almonds.
Set aside herbs for final plating.

Assembly: (for one portion)

1. Ladle Soup in to bowl. Spoon 1-2 tbsp.(15-30ml) of Cilantro Yoghurt in the center of the soup.

2. Place 2-3 tbsp. (30-45ml) of Garnish mix on top of Cilantro Yogurt.

3. Finish with fresh mint and cilantro leaves from Garnish, top with Cauliflower Chips.

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