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Curried Carrot Cauliflower Soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 to 6
Author: Hip Foodie Mom


  • 1 tablespoon canola oil
  • 1 teaspoon curry powder
  • 4 medium carrots peeled and chopped
  • 2 medium stalks celery chopped
  • 1/2 cauliflower head coarsely chopped
  • 1 small onion coarsely chopped
  • 3 cups reduced-sodium chicken broth
  • 1/2 tablespoon lemon juice
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • Fresh parsley for garnish


  • Using a heavy bottomed dutch oven or pot, heat the oil and curry powder over medium heat, stirring, until fragrant, for about 1 to 2 minutes. Stir in the carrots, celery, cauliflower and onions; toss to coat. Cook, stirring frequently, for about 10 minutes. Pour in the chicken broth. Stir and bring to a boil. Reduce heat and simmer until the vegetables are very tender, for about 10 minutes. Remove from the heat and let stand for a few minutes.
  • Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree until smooth or the soup has reached the consistency you want. If desired, you can return the pureed soup to the pot to heat through before serving. Season with the lemon juice, salt and pepper and garnish with fresh parsley. Serve immediately and enjoy!