I love how smooth and velvety the base of this soup is- the pureed cauliflower gives it a creamy base without any added cream. With only five ingredients, this soup is cheap to make, takes very little prep time, and very little clean-up time as well! And some grated zucchini stirred in at the end not only adds even more healthy veggies to this soup, but also gives it a little bite and texture, making it feel more filling. This soup is perfect for a light lunch, or as a side with dinner, paired with a sandwich or panini. Heck, I’ve even eaten it for breakfast- such a healthy way to start the day! You’re going to love this easy, low-calorie density recipe.
How to make curried cauliflower soup
Just sauté some onions, add broth and cauliflower, cook, puree, and stir in some grated zucchini! Here are the details.
What kind of curry powder should I use?
Curry powder is a blend of spices with a yellow hue. Curry powder comes in all different kinds. There are some that are very spicy, and some that are mild. Some have lots of warming, aromatic spices like ginger and cinnamon, and others are more simple and traditional. Almost all of them include turmeric, which gives it its bright yellow color. You can even make your own curry powder! Long story short: you can use any curry powder you want. But if you’re unfamiliar with its flavor, I recommend being cautious when adding it to the soup. If it’s very spicy and flavorful, you may only need a little bit. If it’s bland and mild, you may need double what the recipe calls for. And if you aren’t sure, you can always add more at the end when you’re finished cooking!
How to turbo boost the flavor in this soup
I purposefully created a minimalist, 5-ingredient recipe, but if you’re feeling extra fancy, you can certainly add more ingredients to make the soup more flavorful! Here are my suggestions:
Add more aromatics, such as minced garlic and minced fresh ginger, to the onions when they are sautéing. For a richer texture and taste, try substituting a can of full-fat coconut milk for 1 cup of the vegetable broth. Alternatively, you can use 1/2 cup of heavy cream. Add toppings, such as Greek yogurt, homemade mint chutney, toasted pine nuts or sunflower seeds, or chopped bacon. I topped mine with some fresh cilantro, extra veggies, and a squeeze of fresh lime juice.
Can I freeze it?
Yes! Store in an airtight container in your refrigerator for up to 5 days and in your freezer for up to 6 months. It keeps beautifully, but you may have to give it a little stir if the ingredients have separated a bit.
Other recipe recommendations
For more curry powder yumminess, try this curried chicken salad with apples and raisins and this slow cooker butternut squash soup with curry and ginger. Cauliflower is such a versatile veggie- if you love it’s low-carb deliciousness, try this roasted cauliflower with pine nuts and raisins or this rosemary infused potato and cauliflower mash. If you’re craving Indian-inspired cuisine, try this easy chicken tikka masala or this oven broiled tandoori chicken. My favorite velvety smooth soups are this Irish potato leek soup, roasted vegetable soup, and this carrot ginger soup. For more turmeric goodness, try this ginger turmeric butternut squash soup or this slow cooker turkey breast.
Be sure to check out all my soup recipes and all my other low carb recipes, too!
