Creamy Curry Cauliflower Soup

Author: Recipes_kw
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Diabetes: Low Sugars!
Immune: Helps Build the Immune!
Hypertension: Low Sodium!
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Main Course, Side Dishes, Soups
Cuisine American
Servings 4 Servings


  • Stove
  • Food Processor


  • 1/4 cup olive oil extra virgin, divided
  • 1 1/2 cups leeks washed, sliced thin
  • 1 cup onion sliced thin
  • 1 tsp salt
  • 1 1/2 tbsp ginger fresh, grated
  • 1 tbsp curry powder
  • 4 1/2 cups water
  • 4 cup cauliflower florets fresh, divided
  • 1/2 cup soy milk unflavored, unsweetened
  • 1 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 3 tbsp scallions sliced thin


  • Heat 3 tbsp of olive oil in a large saucepan over medium-low heat then sauté the leek, onion and salt for about 7 minutes.
  • Stir in ginger, curry powder, and water then increase the heat to medium high for about 15 minutes. Add in 2 cups of cauliflower and continue to cook another 20 minutes.
  • Heat remaining olive oil in a large skillet over medium-high heat and sauté the remaining cauliflower for about 8 minutes until golden brown then add to the soup.
  • Working in batches, process the soup in the food processor until smooth then return pureed soup to a clean pot. Stir in the soy milk and lime juice then sprinkle with scallions. Enjoy!

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