Curried Cauliflower Soup with Spiced Croutons

November 2, 2012



As you may know, my husband and I  recently traveled to Montreal (I’ll post pictures eventually, I promise). But what you likely do not know, is that we use vacation as an excuse to watch cable. Very bad cable. The first thing we do after a long day of sight-seeing is climb into bed and surf the channels. It’s horrendous, I know. Cable is so awful and yet, so truly wonderful. I could not pull myself away from an especially insufferable show called Secret Princes and, of course, there’s always Honey Boo Boo.

One interesting and not-so-idiotic program we caught was the Dr. Oz show, featuring Dr. Weil. He made this curry cauliflower soup, which left me drooling. I vowed to make it as soon as we got home.  The spiced croutons are my own creation. Call me crazy, but I like a little crunch with my soup.

Borrowed from Dr. Weil

1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro

For the croutons: half a baguette cubed, 1 teaspoon of garam masala, 1 teaspoon of cumin, 2 Tablespoons olive oil

Directions: Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.

Pour the cashew mixture through a strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.


In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.


While the soup is cooking, make the croutons.  Toss the bread cubes in olive oil and spices. Bake at 400 degrees for about 5 minutes, or until crispy.



Now, turn back to the soup. Blend the soup with an immersion blender until the desired consistency is reached.  If you want the soup to be super smooth, you could additionally run it through the blender or food processor. I personally like a few remainig bits of cauliflower.


Garnish the soup with croutons and cilantro. Serve hot.


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Other posts you may enjoy:

  1. Broccoli Beer Cheese Soup with Mustard Croutons
  2. White Bean and Onion Soup with Puya Chili Oil Croutons
  3. Curried Black Bean, Coconut, and Sweet Potato Soup
  4. Summer Vegetable Soup
  5. Indian Spiced Chili


Homer November 4, 2012 at 2:13 pm

I can now say, from personal experience, that this soup is AMAZING. There is no better way to eat cauliflower than pureed in a soup. It’s hearty like potatoes but way more healthy. Also, the curry gives this soup a spicy “warmness” and adds a great depth of flavor.

Jen @ Keepitsimplefoods November 8, 2012 at 9:22 am

I agree!

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