Curried Cauliflower Soup

curried cauliflower soup in bowls with yogurt swirl

This cauliflower soup is velvety smooth, warm with spices, good for you, and super easy. So basically it’s the best soup ever.



2 T olive oil
½ large yellow onion, diced
2 cloves garlic, minced
2 ½ tsp kosher salt
3 tsp curry powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp turmeric
1 medium head cauliflower, cut into bite sized pieces
¼ tsp baking soda
4 C water
2 tsp soy sauce
2 tsp rice wine vinegar
1 tsp honey
½ C whole milk yogurt, plus more for garnish


In a pot over medium-low heat, add the olive oil, onions, garlic, and ½ teaspoon of kosher salt. Cook, stirring occasionally until onions soften but do not brown, about 7 minutes.

Add remaining salt, curry powder, cumin, smoked paprika, and turmeric to the onions and cook for one minute, stirring frequently.

Add cauliflower, baking soda, and water. Stir to combine.

Bring to a boil, then lower heat and simmer for 15-20 minutes or until the cauliflower is very tender.

Blend until smooth using an immersion blender, or in batches using a traditional blender (does this win an award for the most times someone has used “blend” in a sentence?).

With the heat off, add the soy sauce, rice wine vinegar, honey, and yogurt to the soup. Stir to combine.

Season to taste and serve with a drizzle of yogurt on top.


The smaller you chop, the faster things will cook. I usually shoot for pieces of cauliflower no larger than two inches wide.

Salt your onions and garlic at the beginning – it will help them break down and get soft a little faster, because the salt draws out their internal moisture.

A pinch of baking soda helps the vegetables break down fast and makes getting a velvety smooth soup as easy as pie!

Use caution when pureeing hot liquids in a jar blender. Never fill the carafe more than halfway full, as hot soup will expand as it blends. Trust me, the time it takes to process this in two separate batches pales in comparison to the time it takes to clean hot, cauliflower soup off every conceivable surface in your kitchen.

Stir in your yogurt off heat, especially if you’re using anything other than the whole milk stuff. Any extreme heat will cause the yogurt to break, which while still edible, isn’t so pretty.

Keywords: fast flavorful soup, vegetarian soup, quick and easy soup recipe