Curried Cauliflower and Carrot Soup
with baby kale salad
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.
Ingredients
- 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
- 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
Prep
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Onions / Carrots / Cauliflower / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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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
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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.
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To carrots, add curry powder and garlic and saute until fragrant, ~1 minute.
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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).
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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.)
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Return the blended soup to the pot and stir in lemon juice. Taste and season with some salt and pepper.
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Warm pita bread in the toaster or oven.
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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.
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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
Reviews
Ratings
Most Helpful
Surprisingly delicious soup! The almonds, raisins, and yogurt toppings made the difference. Salad ok.
1 Helpful13 reviews
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.
0 HelpfulYummy soup, would have been better if I liked my curry powder more. Salad was great for how simple it was.
0 HelpfulI loved it but my husband and son did not so it averages to 3 stars. Excited for my leftovers though
0 HelpfulJust okay. Probably won't make again. Agreed with the others, definitely needed the toppings.
0 HelpfulSurprisingly delicious soup! The almonds, raisins, and yogurt toppings made the difference. Salad ok.
1 Helpful