Cancer Nutrition Consortium

Curry Cauliflower Soup

Cauliflower soup is a perfect side dish for just about any dinner, and this recipe adds a new twist with a bit of curry powder!

Serves 6.


  • 1 Cauliflower Head Cut into florets
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1 cup Yellow Onion Finely Diced
  • 1 Carrot Peeled; Diced
  • 1 cup Celery Finely Diced
  • 1 tsp Curry Powder
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1/8 tsp Ground Cinnamon
  • 6 cups Vegetable Broth Low sodium


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss the cauliflower with 1 tablespoon of the olive oil and 1/8 teaspoon of salt and spread it in an even layer on the prepared pan.
  3. Bake until the cauliflower is tender; ~ 25 minutes.
  4. While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and pinch of salt and sauté until translucent; ~ 3 minutes.
  5. Add the carrots, celery and 1/8 teaspoon salt and sauté until the vegetables begin to brown; ~ 12 minutes.
  6. Add the curry powder, cumin, coriander, cinnamon and 1⁄4 teaspoons of salt and stir until the spices have coated the vegetables.
  7. Pour in 1⁄2 cup broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
  8. Pour 3 cups of the remaining broth into a blender, then add half of the sauteed vegetables and roasted cauliflower.
  9. Blend until smooth.
  10. Then pour the mixture into a soup pot and repeat the process with the remaining broth and remaining vegetables and cauliflower.
  11. For a thinner consistency, add another cup of broth.
  12. Gently reheat the soup over low heat.

Nutrition Info

Calories: 125

Total Fat: 7g

Sodium: 380mg

Potassium: 360mg

Dietary Fiber: 3.5g

Protein: 2.5g

Posted on: February 10, 2015

By: Chef Tracey Taylor

The Sidney Kimmel Comprehensive Cancer Center at Johns Hopkins

Tracey is a sous chef at Johns Hopkins Hospital.