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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Curried Cauliflower Soup

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Winter is the best time for soup.

Especially soups with warm spices like turmeric, cumin and cinnamon that just make you feel full and satisfied.

This recipe, from Dr. Weil is exactly that type of meal.

I decided to make this soup on an especially cold night and serve it with crunchy cashews and crisped up naan bread, and it totally hit the spot.

And because of that, I thought this recipe would be perfect to close out the year as my last post of 2012, because it is so seasonal and wonderful for the holidays.

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I’ve decided to “unplug” a little early this year, for two whole weeks of relaxation, reading, and rejuvenation. I always feel like this time of the year is the best time to unplug, because things generally slow down so it’s a lot easier to take a step away from the normal day-to-day.

I’ll be back in January with a ton of easy, healthy, delicious recipes. And my January newsletter will be focused on how to eat healthy in the New Year, so be sure to sign up now so you don’t miss my tips on starting the New Year off right!

In the meantime, I hope you enjoy this recipe as much as the husband and I did!

Note: This recipe is from Dr. Weil, but I’ve modified it slightly so I’ve included my modifications below. For the original, click here.

The Ingredients

  • 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
  • 1/4 cup chopped toasted cashews
  • Salt to taste

The Directions

Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

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Step 2: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

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Step 3: Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

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Step 4: Ladle into bowls and garnish with the cashews and cilantro before serving.

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I loved how easy this recipe was to make – it took only about 20-30 minutes, most of which was simmering time.

This recipe makes 10 cups of soup, and each cup has only 58.1 calories, 3g fat, 2.5g fiber, 0.1g sugar, and 2.3g protein. I ended up eating about 2-3 cups of soup – which filled me up for hours!

You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. It is also vegan and gluten free (an added bonus 🙂 ).

Happy holidays and happy new year everyone, and I will see all of you in 2013!

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Curried Cauliflower Soup

Total Time: 30 minutes

Yield: Makes 10 cups of soup

Serving Size: 1 cup of soup

Calories per serving: 58.1

Fat per serving: 3g

Nutritional Info Per Cup of Soup: 58.1 Calories, 3g Fat, 2.5g Fiber, 0.1g Sugar, 2.3g Protein

Ingredients

  • 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
  • 1/4 cup chopped toasted cashews
  • Salt to taste
  • Naan for serving

Instructions

  1. In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
  2. Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
  3. Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
  4. Ladle into bowls and garnish with the cashews and cilantro before serving.

Notes

This recipe was created from Dr. Weil’s Cauliflower Soup. My minor modifications to the recipe include: no cashew milk, adding chopped cashews on top, serving with Naan bread. I credit Dr. Weil with the original recipe.

https://www.pickyeaterblog.com/curried-cauliflower-soup/

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34 responses to “Curried Cauliflower Soup”

    • I LOVE eating soup leftovers the next day! The flavors just marinate even more over night, so the soup tastes even better. Let me know if you end up trying this recipe and how it turns out for you!

    • Thanks Chloe! And yes – definitely – this soup was super filling, it was perfect for dinner. I’m sure you’ll love this recipe!

  1. This recipe looks delicious and I would love to make it for my finace’s family when they come to dinner next, but his sister is allergic to coconut milk (I think it’s one of the other ingredients and not coconut itself, although I can’t be certain). Do you think it’s possible to substitute the coconut milk for just regular milk or would I have to use something heavier like cream?

    • Hi Rebekah! I’d actually suggest substituting cashew cream instead of the coconut milk. To make the cashew cream: take 1/3 cup raw cashews, put them in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids. Then, when you’re making the soup, add in the cashew cream instead of the coconut milk. It should work perfectly. Hope that helps, let me know how it turns out!

      • Just wanted to let you know I made this a couple nights ago for my fiance’s family and it was a huge success! There were no leftovers! Thank you so much for the substitution! 🙂

        • Oh yayyy!! I’m so happy to hear that the cashew cream substitution worked out! Thanks for letting me know! 🙂

  2. I made this. It tasted good but the color was a little offputing. My husband almost didn’t try it. then he ate two bowls. It was spicy and sweet.

    • I could see how the color can be a little different if you’re not used to it (it should turn out the color of turmeric-ish). But I’m so glad you and your husband both tried it and liked it!! Thanks for letting me know! 🙂

  3. Heading to the farmers market and looking forward to trying this yummy recipe! Just curious about the cashew milk from the Dr Weil version… I’ve never used cashew milk, does that make it thicker and/or creamier? Maybe too heavy? Debating whether to try with or without… Will definitely be adding a few toasted nuts on top! Thanks-

    • Hi Catherine! Personally, I like using the coconut milk instead of the cashew milk (and just adding the cashews on top). I think the cashew milk does make it heavier – a little too heavy for me. But it is a great substitute if you don’t like coconut milk or are allergic to it. Either way, I’d pick one instead of adding both (the Dr. Weil recipe has both added). Hope that helps! Let me know how you like it!

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