Curry Cashew Cauliflower Soup

Curry Cashew Cauliflower Soup | nutritionstripped.comNo soup for you! (Seinfeld reference anyone?) I’m only kidding, you can have all the soup you want of course, especially with this soup recipe. Last week we talked all about the almighty cruciferous vegetable, cauliflower. Today, I’m sharing another one of my favorite recipes using cauliflower, Curry Cashew Cauliflower Soup. This soup combines many flavors ranging from hot, spicy, and bold from the curry and turmeric, sweet and nutty flavor of the cashews, with a hint of brightness from the citrus. The final result is a delicious thick and creamy soup with complex flavors, and without the use of any dairy, cream, gluten, and the like.

What exactly is curry?  Curry is simply a dish containing spices and herbs, with fish, shellfish, meat/poultry, vegetables, or can be vegetarian; thees can be a “wet” or “dry” texture. Curry powder is a generic term for a spice blend containing ingredients such as turmeric, cumin, coriander, paprika, mustard seeds, cinnamon, red/black pepper, red chili, hot peppers, ginger, clove, cardamom, bay leaf, and fenugreek; in no specific ratio, recipe nor does it have to contain all of the above ingredients. The curry spice blends are more of a Western culture approach, as the Eastern cultures typically will make curries “on the spot” with not only taste preferences in mind, but  may also be influenced by family culture, family tastes, tradition, religious views, and of course variations by region.
Curry dishes are a great representation of the classic sweet and savory combination. The sweet spices found in most curry dishes such as cinnamon, cardamom, and clove pair well with the more savory spices such as turmeric, cumin, coriander, and bay leaf. The level of heat a curry will be is the result of how much/little red, black pepper or ginger is involved. Obviously the hotter curries will contain larger amounts of red chilies or red pepper/peppers, whereas the mild curry dishes may contain more ginger and black pepper.

Curry Cashew Cauliflower Soup |

 This is the precise reason I love curry so much, they’re are so many different types, flavor profiles ranging from sweet to hot, variations of heat, and depths of flavor. What’s also beautiful about playing with curries in the kitchen, is it can be built upon, layer by layer simply by adding more curry powder and even mixing several different curry spice blends together. Traditionally, curries are made in this way by adding specific herbs and spices at varying times throughout the cooking process.
Not only is this a unique and scrumptious soup, but it’s also loaded with nutrition especially in the form of antioxidants from the wonderfully powerful curry and turmeric spices (more on the specifics of these later) and the cauliflower. In a nutshell, this soup contains high amounts of antioxidants, anti inflammatory compounds, vitamin C, vitamin B (B1, B6), vitamin K, iron, zinc, selenium, manganese, copper, magnesium, phosphorus, fiber, protein, and healthy fats.

Curry Cashew Cauliflower Soup |

 I typically will store this in an air tight tupperware container in the refrigerator for up to a week, honestly it never lasts that long when I make it, it’s just too good!
  • Optional // to roast 1 head and leave 1 head of cauliflower raw, but I love the depth of flavor roasting creates.
  • Thickness // You may add in as little or as much liquid in the form of water or almond milk as you like; the more, the thinner the soup; the less, the thicker the soup.
  • Curry blends // choose curry powders that will appeal to your tastes. They’re a variety of spice blends out there from sweet, mild, medium, hot, extra hot, Chinese Curry, African Curry, and Malaysian Curry.
    • All of the spices used in this recipe are found in your local grocery store, even more discounted if you have a favorite local International market.
  • Cashews // create a nice thick, creamy, and sweet texture/flavor profile to this soup. If you’re allergic or cashews simply aren’t your cup-o-tea, then replace with another nut/seed (walnuts, almonds, etc.).

Curry Cashew Cauliflower Soup |

5.0 from 2 reviews
Curry Cashew Cauliflower Soup
Prep time
Cook time
Total time
A delicious, creamy vegan curry cauliflower soup with cashews.
Recipe type: soup
Serves: 6+
  • 2 small heads organic cauliflower (or 1 large head)
  • 2 cups unsweetened almond milk
  • ¾ cup raw cashews (preferably soaked for 1 hour)
  • 1 cup filtered water
  • 1 small sweet onion, about ½ cup
  • 2 tablespoons miso paste
  • 1 tablespoon maple syrup (sugar free use stevia)
  • 1 tablespoon coconut oil
  • 1 tablespoon hot curry seasoning (sweet, hot, mild depending on how you like it)
  • 1 teaspoon Garam masala (spice blend, optional)
  • 1 teaspoon ground turmeric
  • 1 juice of orange (or lemon)
  • ¼ teaspoon cinnamon
  • 1 glove garlic
  • ¼ teaspoon of salt, to taste
  • ground black pepper
  1. Preheat oven at 350 degrees F
  2. Roast cauliflower for 30 minutes or until golden brown and soft.
  3. In a pan, sauté onions with coconut oil and all the spices/herbs (curry, turmeric, salt, pepper, garlic, cinnamon).
  4. Pour all ingredients including roasted cauliflower into a high speed blender, food processor, or you can use an emersion blender (in a large pot).
  5. Blend until thick and creamy.
  6. Reheat on stove until warm/hot.
  7. Garnish with fresh cilantro, basil, or rosemary.
  8. Enjoy!

Curry Cashew Cauliflower Soup |

Have you tried curry before? What’s your favorite way to have curry? Share below!

Now go get CURRY-ed away making soup!

xo McKel


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Share Your Thoughts

  1. priya patel says

    Your photo is very appealing and I love the idea of pairing cashews and cauliflower in a soup. The miso makes it a very multi-cultural dish – but which type of miso? Flavor and intensity varies widely among the “whiter” and “redder” varieties. Also, curry actually isn’t actually a generic term for spice mixes although it is often mistaken as such. In an Indian household, a curry is a dish – more akin to saying “a gravy” although some curries are “dry” and others are “wet.” Into dishes, or gravies, spices and spice combinations that have been emboldened in oil are added. “Masala” actually means spice mixture and every household in India has its own. It would be redundant to add garam masala AND another spice combination into the same dish – too many flavors and not enough variety among the dishes in the same meal.

    • says

      As with the curry mentioned as being a generic term- this is meant in terms of what Western culture has defined “curry” (spice blends and such), yes traditionally curry is a dish. The garam masala is a sweet spice blend I’m referring too which can be optional, I like using it for additional layers of flavor. I will update this for any confusion other readers may have had on the difference of curry powders and actual curry dishes. Thank you for your input! :)

    • Kathleen says

      Hi Priya,

      In America, garam masala is just that… a spice blend sold under the name garam masala all over the country. Hope that clarifies things for you.


  2. Val says


    This looks amazing and I will definitely be trying it. Question though – do you just add all of the cauliflower to the vitamix when you add the milk, water etc?


  3. Brandi says

    I just made this :) Absolutely delicious, just what I was looking for. My young kids loved it as well. I do need to go grocery shopping right now so I just made due with what I have. Roasted garlic instead of sauteed onions, salt instead of miso, and I ran out of Curry powder about 1 tbs short. I did add a bit more water. Oh and I did use lemon instead of orange. Basically I just couldn’t go wrong with this one. I can imagine how great the original is. I am thinking Thanksgiving or Christmas meal addition. Thank you for this creative recipe!

  4. Brandi says

    Oooo I just had a good idea! I have made these sweet potatoe steaks before. A big slice of sweet potatoe with a thick layer of seasoned nut mash spread onto them. Only flip it once and makes a beautiful crust. This would be such a great ‘gravy’ for my sweet potatoes steaks. Yay!

  5. says

    Cashews are some of my favorite nuts and potage is my favorite type of soup, so hands down this is one of the best recipes I’ve ever seen! I just hope I can cope with the preparation haha :) Oh and btw, I know the cauliflower is a main ingredient, but would it be appropriate to replace it with marrows for example or another vegetable that would fit the other ingredients?

  6. Mandy says

    It’s finally sort of soup weather in Houston, so I jumped on the chance to make this soup again. Such a great, easy recipe! I also roasted some chickpeas in coconut oil and heaps of curry spices and made a batch of your maple glazed tempeh (I cut it up extra small to try to make it extra crunchy!) to top the soup….delish!!

  7. Karmen says

    I just made this soup (with some moderations) and it is soooooo heavenly good. I would recommend everyone to try it. Really great recipe.

  8. Lauren says

    Just made this soup – AMAZING. I really didn’t really have any expectations going in because cauliflower soups can be so hit or miss, and I’m blown away. Thank you for an awesome recipe!


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