Curried Cauliflower Soup

My horoscope keeps telling me that this is the time to start creating new/healthy eating & exercising habits and since it’s the new year, I’ll be more motivated to do so.  Should I listen to my horoscope or do I think it’s trying to get me to buy a gym membership? I bet Leos aren’t the only ones getting this horoscope. You can never tell with these apps anymore!

It’s been awhile since I made a new soup. Perhaps I could tell the horoscope writing people to include “make some good soup”  into our daily horoscope? That would be a good habit, wouldn’t it? If I could write horoscopes, I’d tell Geminis to make up their mind on what soup to make. I’d tell Capricorns to get out of their food comfort zones and try something new! A Leo must go to the newest/hippest restaurant known for its soup and a Pisces should not just be focused on what the place setting looks like around the soup, but should make sure it actually tastes good. Flavor is important!

But you never know, I could be giving the wrong horoscope to the wrong sign. It’s all a matter of interpretation, isn’t it? What I do know is that this soup I made to set my body straight this January is a keeper. It’s the first soup I’ve made with cashew cream and it definitely won’t be the last. It’s vegan, gluten-free, hearty, spicy and packed with flavor. The texture is smooth & creamy and it will most definitely fill you up. My carb brain thought I needed some bread to accompany it, but I was fine without.  That should tell you something!


And we’re off!

Ingredients. Let’s do this.

We have a nice combo of spices up in here!

Chop up the onions & cauliflower.

Make the cashew cream!  It’s a way to cheat heavy cream and maintain a dairy free zone! We blend cashews.

All by themselves…and then we add water! Blend for a few minutes until super creamy.

Pour the cashew cream over a sieve to get rid of any bits. My blender left very little.

We also get some creaminess from coconut milk. We’ll get to that soon!

We need to make a garnish for our soup! Caramelized onions! Takes about 3o minutes. You can do this while soup making.

To start our soup, we brown onions in olive oil. Right before adding all of the other ingredients we stir in a clove of minced garlic. We do this quick so it does not burn.

Now we get our spices ready. I like to measure it all in a small bowl & toss it in. This recipe requires a little bit of sugar. It will balance out the flavor profile! Go with it.

Now we add in the cauliflower, cashew cream, coconut milk and spices!

Yeah baby!

Pour water on top to cover the cauliflower. It doesn’t take much. Now cook for 10 minutes until cauliflower is soft.

Take an immersion blender  and blend it up! If you don’t have one you can use a blender or food processor.

But that’s messy business!

We have our toppings. Caramelized onions & cilantro! Cilantro is totes optional…if you’re a cilantro hater.

I know who you are…

Top the soup with both the toppings.


It’s really good cold too.

Who would have thought?


Curried Cauliflower Soup

makes 4-6 servings
recipe adapted slightly from True Food : Seasonal, Sustainable, Simple, Pure

  • 1/3 cup raw cashews
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 large head cauliflower, cut into 1 inch pieces
  • 1 (14oz.) can light coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon evaporated cane sugar
  • 1/4 teaspoon ground cinnamon
  • salt
  • caramelized onions (see recipe below)
  • 1/4 cup chopped fresh cilantro

Put the cashews in a blender and blend until finely ground. Add 3/4 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 solids.

In a large pot, heat the olive oil over low heat. Add the onion and saute until golden. Quickly add the garlic and stir for one minute.  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 boil, reduce the heat and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender or blender/food processor until the desired consistency is reached. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the Caramelized onions and cilantro before serving.


  • 1 tablespoon extra-virgin olive oil
  • 2 large onions, thinly sliced

Heat the oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool and then store in a lidded container in the refrigerator for up to 3 days.

  • Erin @ The Speckled Palate

    Welp, this looks absolutely fabulous, and certainly like something I should be eating in the new year. You know, since my horoscope told me to go work out, too. 😉

    Sidenote: I would totally read horoscopes written by you. Especially pertaining to food. If nothing else, it could be wonderfully amusing. … Is that weird? Perhaps.

  • Akilah

    Hi Tracy!

    This looks amazing! Can’t wait to try it out. Just wondering why/how you decided on white sugar as the sweetener of choice to balance the flavour of this soup? Always curious!

    • Tracy

      It was in the original so I followed suite. I suppose that you could sub honey, brown sugar or agave if you’re feeling uncomfortable with white sugar!

  • Abby @ The Frosted Vegan

    You are talking my language friend! Cashew cream and veggies in a soup, I’m sold!

    I’m in with Erin @ The Speckled Plate, I would totes read horoscopes writted by you, foodoscopes!

  • cindy

    I’m that Gemini your talking to…but, I totes know I want to make this soup!
    Do you think I can make the cashew cream happen with a food processor?

  • rachel

    This looks really good! Are you enjoying this cookbook? It’s on the list to get, but I have been debating how much I will use it….

  • ileana

    Soup is all I want right now!

  • Amy

    I’m planning on making this tonight! Btw, how much are you LOVING this cookbook?! Once I get off this no carb crazy train, I’m gonna dive into it so hard. Everything looks amazing! Thanks for pointing me in the direction of it’s awesomeness!!!

  • Maria

    I just made a roasted cauliflower soup. Trying this one next! Loooove it!

  • Gina @ So Lets Hang Out

    So… I have everything to make this in my pantry/fridge! SCORE! Looks so good.

  • Kim

    Hi Tracy! OK, speaking of healthy…..are you in love with your juicer? I am ready to take the plunge and am so indecisive about which one to plop the cash down for-any advice would be SUPER appreciated. Love the soup recipe and can’t wait to make it. Happy New Year!

  • Betty

    Ok, this soup looks fantastic. I had a cauliflower soup fail last week…it just wasn’t spicy enough. Actually, it was uber bland. So I think that the curry/coconut addition would definitely help! Thanks for the recipe!

  • jenny

    I’m a cilantro hater (I know, I know), but I’m a lover of this soup. just made smitten kitchen’s carrot soup with cripsy chickpeas, but this will definitely be on next weekend’s cooking roster. thanks, tracy!

    • Sarah

      I hate cilantro too! It tastes like soap. I’m leaving the cilantro out and enjoying the soup without it. 🙂

  • Sarah

    This looks delicious! I need to make it soon!

  • Gaby

    I’m making this tonight. And adding avocado like you mentioned 🙂 BRILLIANT

  • Ruchel

    So making this soup tonight, I’ve been juicing lots of celery and carrots and using it to start soups, gonna mix it up a bit tonight tho.
    Also your blog might as well be a foodoscope for me cause your recipes are usually always made in my kitchen soon after, thanks 🙂

  • Emily

    It looks like you are using an enamel pan. I have a few of those, as well as a enamel pot and it seems like everything sticks. I also have an awesome cast iron pan but I’m sure how often it really needs to be cleaned and not just wiped down with a paper towel. I have searched the web and haven’t found anything very helpful. But I like your recipes and posts, so I trust you. Can you somehow address these things?
    thanks xo

    • Tracy

      I am always surprised how nothing really sticks on my enamel. Do you have a le crueset? I find that if there’s anything at the bottom a quick little soak in hot soapy water does the trick. You can definitely soap on it- it’s a cast iron that you shouldn’t use soap on. Cast iron needs to be seasoned so it becomes non-stick, which is why you NEVER use soap on it.

      I hope this helps!

  • Julianne

    Just sent my husband to the store for cauliflower, can’t wait to warm my hands around a bowl tonight!

  • carolyn!!

    Tracy! food horoscope is awesome! what is in the charts for an aries? So, you mentioned looking for a new juicer, but it looks like you also got a new blender–am i wrong? what did you get? do you like it? does it blend cashews like a dream? Also, sweet tip for blending cashews dry first then adding water–I always have trouble getting my cashew milk super creamy. Does this mean you didn’t soak them first? Sorry for all the questions. Im pumped about this recipe!

    • Tracy

      I got a new juicer last month and love it! I’ll post about it soon. And as for blender, I got a Vitamix for my birthday. It’s an absolute dream. I didn’t have to soak the cashews at all and you usually don’t if you blend them for long & strain them.

  • Kate

    Tracy, your Feedburner has not been updating for some mysterious reason, and I’ve been missing on critical Shutterbean posts!

  • Michelle

    As a Capricorn in a soup rut, I feel that I needed to be told just that :). This soup looks amazing!

  • Rachel

    Do you think this would freeze well? I have a soup swap party coming up and was hoping to find something yummy and different (there are BOUND) to be some plain jane tomato soups. This is a show stopper!

  • Eileen

    This soup sounds amazing, and perfect for chilly weather. Now I know what to do with the cauliflower in my crisper!

  • Amanda @ Once Upon a Recipe

    Oooh, this soup looks so velvety. I have never made cashew cream, but clearly must try it. Happy new year Tracy!

  • Bev @ Bev Cooks

    I want to live inside your mouth.

  • Joslyn

    Making this for dinner as I type! I was wondering how much cumin to add?

  • Christina

    This Capricorn is thinking I might need to break out of my soup comfort zone 🙂

  • Sarah

    This looks delicious. Caramelized onions would never have occurred to me, but what a great addition. Looks totally delicious.

  • foodnerd4life

    This looks delicious! Bet it packs a punch in the flavour department!

  • Katie @ Blonde Ambition

    I made pretty much this exact same soup a few weeks ago and it was sooo good! I, however, only used coconut milk and didn’t think to make it with cashew cream. I can only imagine it made it that much better! The soup is definitely going into my rotation, so I’ll have to try it with cashew cream next time 🙂

  • Nicole @ Healthy Food Crush

    Yummy and great photos! Would you allow me to ever post a recipe of yours on my blog, and link back to your site?


  • Heather

    Can I use roasted cashews for the milk?

  • jackie @ marin mama cooks

    Girl! This soup looks amazing and I just LOVE cauliflower soup. It’s so healthy and good and creamy. I have a go-to 5 ingredient cauliflower soup, but not one that involves curry, so this is definitely going to be made next. My kids love anything curry so they would definitely enjoy this soup as well. I see that you got a vitamix! Don’t you just love it? I puree all of my soups in there because it gets them so smooth. I gave up on my immersion blender. It just wasn’t getting the job done.

    Ok, I’m a Leo as well. Leo’s rock! I could tell we had a lot in common when we met at your food staging workshop! Ok, I’m going to make this and when I do, I will let you know how it turns out! Have a happy night and stay warm. I hear we may have a few snow flurries tomorrow, wouldn’t that be great? xoxo, Jackie

    • Tracy

      I was wondering what your sign is! I could tell you had some fire in you. I loved how you accesorize, so YES. It all makes sense now 🙂 I love the Vitamix. It’s CRAZY how well it works.

      • jackie @ marin mama cooks

        Girl! I’m making this today! I love Andrew Weil’s recipes and I so want this book. My favorite lacinato salad is from him, so I know this soup will be amazing. Wish me luck. I don’t have any evaporated cane sugar on hand so I’m going to substitute it with dark brown sugar. I hope that works! I’m going to pair this soup with my quinoa patties. Can’t wait for this sop because it’s freezing here today! Jackie 🙂

        • Tracy

          Dark brown sugar should be fine! You’re gonna love it, Jackie!!

          • jackie @ marin mama cooks

            Hey girl! The soup was soo good! Hubby approved as well (kids are still weighing in, but they tend to do that with new recipes)! I actually went out today and bought his cookbook! My favorite lacinato salad is in there. You have to try it since I know your a kale fan as well. I make it without the breadcrumbs though because it truly doesn’t need them. Since I picked up a healthy cookbook, I decided to get this amazing dessert one as well. Its all about balance right? Thanks so much for the recipe! Have a super day girl! xoxo, Jackie

          • Tracy

            That kale salad is on my list of things to make! I wonder how it will differ from some of my favorites. So glad the soup was husband approved! I know how hard that can be…

  • Stefanie @ Sarcastic Cooking

    Hey! As a Pisces I disagree with your comment about being more into placesettings than taste! Maybe Pisces are just more creative or maybe tend to be easily distracted by shiny and colorful things. Hahaha! This soup looks so velvety. Cashew milk must add a lot of that loveliness. I am going to make this over the weekend.

    • Tracy

      I had a feeling a Pisces would disagree! Man you guys are sensitive! 😛 hehee

  • elisha ;)

    This. was. AMAZING. mmmm…made it for dinner last night per the recipe and wow, it was so so so good! Hubby and I both loved it and savored every last drop with a side of fresh bakery sourdough (highly recommend that as a finishing touch!) another takeaway: I learned to make cashew cream and how to caramelize onions 🙂 Definitely a keeper.

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  • Rebecca

    Mmmm, I am on a soup kick right now, as it’s “winter” where I live at the moment (Cambodia). So when the temp drops below 90, I’m like mmm, time for soup! Nevertheless, will likely eat this at room temp.

  • rachael tamar

    So so good with sriracha!

    I’m not sure how much the cashew cream contributed? It might be just as good without the extra effort and expense.

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  • aida mollenkamp

    Man, I wish we lived closer to each other! No one in my fam likes cauliflower soup except me so I’d love to come over and share this soup with you and your cauliflower-loving clan!

  • Kee

    I made this tonight- so good! I left out the cashew cream because I didn’t have any on hand, and added a big handful of finely chopped kale after blending just to add some healthy greens. Looking forward to eating the leftovers for lunch tomorrow!

  • Sara Clevering

    I just love that first picture and that napkin! I’m looking forward to trying this: I keep hearing about this cashew cream concept and while I’m a huge fan of dairy I’d certainly like to explore the non-dairy options.

  • Heide M.

    I’ll have to try this.

  • A Girl & Her Food

    This soup looks super flavorful and delicious! Can’t wait to try it out! Come say hi sometime at!

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