Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.



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


  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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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.



0 reviews