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Curried Cauliflower Soup

Yields  4 Servings


Curry powder conspires here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. Perfect for the dairy-free crowd!


  • 1 medium onion (chopped)
  • 3-4 garlic cloves (minced)
  • 1 cauliflower head (broken into florets)
  • 3-4 tsp yellow curry
  • 2-3 cups of vegetable, almond or coconut milk
  • pinch of kosher salt


  1. Saute onion and garlic in a large casserole and cook, stirring occasionally, until soft (about 10 min.)
  2. Add cauliflower, curry powder and vegetable stock, cover and simmer on low until cauliflower is very tender (about 40 min.)
  3. Taste and adjust seasoning with more curry powder if you like.
  4. Working in batches, carefully purée in a blender until smooth.

* If you find the texture to be grainy, work the puree through a double meshed strainer.