Golden Cauliflower-Curry Soup Recipe

Atkins Golden Cauliflower-Curry Soup
Net Carbs
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium (2-1/2" dia) Onions
  • 2 clove Garlic
  • 1 tsp Ginger
  • 1 tbsp Curry Powder
  • 1 head, medium (5-6" dia) Cauliflower
  • 1 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 2 cup Tap Water
  • 1 cup Heavy Cream
  • 4 Tbsp Chives, chopped


  1. Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along with the curry powder; cook, stirring, 1 minute.
  2. Cut cauliflower into florets, discard center. Add cauliflower, chicken broth or vegetable broth and water to the saucepan with the onion. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
  3. Purée soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.