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Curried Cauliflower Soup with Garam Masala

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp olive oil or coconut oil
  • 2–3 tsp curry powder
  • 1 tsp garam masala
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk (or cream for richness)
  • Salt u0026 black pepper to taste
  • Optional toppings: cilantro, roasted cauliflower, toasted cashews, chili flakes

Instructions
 

  • Sauté aromatics : Heat oil in a large pot. Add onion and cook 5–6 minutes until softened. Stir in garlic and ginger and cook 1 more minute.
  • Spice blooming : Add curry powder and garam masala. Cook 30 seconds to release fragrance.
  • Add cauliflower u0026 broth : Stir in cauliflower florets and pour in broth. Season lightly. Bring to a boil.
  • Simmer : Reduce heat and simmer 20 minutes or until cauliflower is tender.
  • Blend until smooth : Use an immersion blender (or transfer to a blender in batches) to puree the soup until creamy.
  • Finish with coconut milk : Stir in coconut milk, adjust salt/pepper, and reheat gently (do not boil).
  • Serve u0026 garnish : Top with cilantro, chili flakes, roasted cauliflower, or nuts for crunch.