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Curried Cauliflower Soup with Crispy Onions is not only creamy and delicious, it's also Paleo, vegetarian, and gluten free! | WhatAGirlEats.com
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5 from 2 votes

Curried Cauliflower Soup

Curried Cauliflower Soup with fried onions and toasted cumin seeds. Adapted from Cook's Illustrated Magazine.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Indian
Servings: 4 -6
Author: Cynthia


  • 1 head cauliflower 2 pounds
  • 1 stick unsalted butter or ghee, (4 ounces) For vegan, use coconut oil.
  • 1 leek white and light green parts only, halved lengthwise, sliced thin and washed throughly.
  • 2 small onions halved and sliced thin, reserve half for crispy onions.
  • 1 1/2 Tablespoons curry powder (less or more depending on your taste or the strength of your curry powder)
  • 1 Tablespoon whole cumin seeds optional
  • Kosher salt and pepper
  • 5 cups of water


  • Pull off outer leaves of cauliflower and trim stem. Using paring know, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
  • Melt 3 tablespoons butter or ghee in large saucepan over medium-low heat. Add leek, onion, curry powder and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
  • Increase heat to medium-high; add water, sliced core and HALF of the sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
  • Add remaining sliced cauliflower, return to simmer and continue to cook until cauliflower is tender, about 15-20 minutes.
  • Meanwhile, in a medium frying pan, saute remaining sliced onion in 3 tablespoons of butter or ghee, stirring occasionally, until golden brown and crispy. Reserve.
  • In same pan, add 2 more tablespoons butter and cook reserved cauliflower florets, stirring frequently until florets are golden brown and butter is browned and fragrant, about 6-8 minutes. Reserve florets in a bowl and season to taste with salt and pepper, save remaining butter in the pan for drizzling.
  • Over a medium heat, toast whole cumin seeds, shaking pan for 1-2 minutes until they pop and crackle.
  • Puree soup in batches in a blender or food processor. Add water if necessary if soup is too thick.
  • Garnish each bowl with reserved florets, toasted onions and cumin seeds. Drizzle each bowl with melted browned butter.