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Curried Cauliflower and Carrot Soup
with baby kale salad

Active: 35 Total: 35

This bright soup is positively packed with vegetables and turns smooth and creamy without needing any cream.
Smarts: Yogurt, raisins, and almonds all work well as toppings with the flavors of the curry in the soup, but feel free just to use one or two and / or set them out to customize bowls at the table.

Tags

Ingredients

Metric
Servings:
4
Curried Cauliflower and Carrot Soup:
  • Onions, medium - 1/2, chopped
  • Carrots - 1 1/2 lbs, chopped
  • Cauliflower florets - 10 oz (use pre-chopped to save time or use frozen)
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild - 2 tsp
  • Stock, any type - 4 cups
  • Lemon juice - 1 Tbsp
  • Pita bread (opt) - 4 rounds
  • Yogurt, plain or Greek - 1/2 cup
  • Golden raisins (opt) - 1/4 cup (sub regular raisins)
  • Almonds, sliced or slivered - 2 Tbsp
Baby Kale Salad with Curried Yogurt Dressing:
  • Yogurt, plain or Greek - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Water - 1/2 tsp
  • Honey - 1/4 tsp
  • Turmeric, ground - 1/8 tsp
  • Baby kale - 5 oz
  • Almonds, sliced or slivered - 2 Tbsp

Nutrition Facts

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Prep

  1. Onions / Carrots / Cauliflower / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together yogurt (portion for salad), olive oil, vinegar, water, honey, and turmeric until smooth. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven or large saucepan with cooking oil over medium-high heat. Add onions and carrots and saute both together until carrots are nearly tender, 10 to 12 minutes.

  2. To carrots, add curry powder and garlic and saute until fragrant, ~1 minute.

  3. Add cauliflower to carrots and pour stock over top. Bring to a simmer. Cover and simmer until cauliflower and carrots are tender, 15 to 20 minutes (if using frozen cauliflower, it will be tender in much less time).

  4. Turn off the heat and blend the soup until smooth using an immersion blender or (working in batches) a standing blender. (You can add some water if the soup is too thick.)

  5. Return the blended soup to the pot and stir in lemon juice. Taste and season with some salt and pepper.

  6. Warm pita bread in the toaster or oven.

  7. Spread baby kale out on a serving platter. Top with almonds (portion for salad) and drizzle with dressing. Add some black pepper on top if you’d like.

  8. Divide soup between serving bowls and top with yogurt, raisins, and / or almonds (portion for soup). Enjoy with pita bread and salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (28)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (3)

Most Helpful

Surprisingly delicious soup! The almonds, raisins, and yogurt toppings made the difference. Salad ok.

By: Diane
Posted: Apr 30, 2022
Diet: Original
1 Helpful

13 reviews

This was good but not great.

By: Namrita
Posted: May 17, 2022
Diet: Paleo
0 Helpful

We loved this soup - even my husband who can take or leave it soup connoisseur. The curry is mild and plain yogurt and dried cranberries were delicious with it.

By: Nancy
Posted: May 10, 2022
Diet: Original
0 Helpful

Yummy soup, would have been better if I liked my curry powder more. Salad was great for how simple it was.

By: Caitlin
Posted: May 07, 2022
Diet: Vegetarian
0 Helpful

I loved it but my husband and son did not so it averages to 3 stars. Excited for my leftovers though

By: Megan
Posted: May 05, 2022
Diet: Original
0 Helpful

Just okay. Probably won't make again. Agreed with the others, definitely needed the toppings.

By: Theresa
Posted: May 04, 2022
Diet: Original
0 Helpful

Surprisingly delicious soup! The almonds, raisins, and yogurt toppings made the difference. Salad ok.

By: Diane
Posted: Apr 30, 2022
Diet: Original
1 Helpful