Farm Report

Curried Cauliflower Soup

Makes 8 to 10 servings


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 1/2 tablespoons sugar
  • 4 teaspoons curry powder
  • 8 cups cauliflower florets (from 1 large head), chopped
  • 1 1/4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 7 cups chicken broth
  • Plain yogurt
  • Chopped fresh mint


  1. Heat a heavy large pot over medium-high heat. Add oil and let it heat. Add onion and saute until translucent, about 5 minutes. Add sugar and curry powder and stir for 1 minute. Add cauliflower and potatoes; stir 1 minute.
  2. Add broth and bring to a boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes.
  3. Puree soup in blender, working in batches if needed. Return soup to pot and bring to a simmer.
  4. Season with salt and pepper. Ladle soup into bowls; top with yogurt and fresh mint.


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