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Curried Cauliflower Soup

By jeanette chen

Serves 6, as a soup course


2 tablespoons olive oil
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon curry powder
½ teaspoon turmeric
1 head cauliflower, cut up
1 russet potato, cut into ½” pieces
2 carrots, chopped
2 celery stalks, chopped
6 cups vegetable stock
red pepper puree, for garnish, optional


Heat oil in a large stock pot. Add carrots, celery, onion, garlic, ginger, curry powder and turmeric. Saute for 3-4 minutes until onion is translucent and curry is fragrant. Add cauliflower, potato, carrots, celery and stock. Bring to a boil, then reduce heat and cook covered, on low heat for 20-25 minutes until vegetables are soft.

Blend in a blender or use a stick blender to puree soup.

This is a soup made with anti-cancer ingredients that I made for a friend battling breast cancer. See for more recipes I've made for friends with cancer.


  • Flag as inappropriate

    tina nylund on November 26, 2011 - 10:07 pm

    I would like to know how much nutrient content is lost, particularly from the cauliflower, in this boiling process? It worries me...

    (3 Others Like This) | Like | Reply

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