This Indian inspired soup is comforting yet healthy, and is one of my favorite fall dishes to serve my friends because it fits within a range of special diets. The puréed cauliflower gives the soup a creamy consistency without the addition of dairy -- the soup is vegan when made with vegetable stock. The glazed apple and squash are a play on chutney, and you can let guests top their soup to their liking. —Christine Todorovich
apple, medium dice
large yellow onion, medium dice
ginger, finely minced
cloves of garlic, finely minced
yellow curry powder
head of cauliflower, cut into small florets
chicken or vegetable stock (quantity dependent on size of cauliflower)
sea salt, to taste
palm sugar (can substitute brown sugar)
cayenne pepper (or to taste)
kabocha squash, peeled and cut into small dice
apples, peeled and cut into small dice
sea salt, to taste
chopped cilantro and plain yogurt, for serving
In This Recipe
Sauté apple in a dutch oven over medium heat, stirring occasionally, until it becomes lightly caramelized (about 5 minutes).
Reduce the heat slightly, and add the onion and ginger. Continue cooking until the onion is translucent (about 8 minutes).
Add the garlic and curry powder. Sauté a few more minutes until fragrant, being careful not to burn.
Add the cauliflower and 4 cups of the stock. Bring to a boil then reduce to a simmer. Cover and cook until the cauliflower is very tender, stirring occasionally (about 30 min).
Allow the soup to cool slightly (15 minutes). Then, working in batches, purée the soup in the blender until it has a velvety consistency. Add more stock during this time if needed.
Preheat oven to 375°F
Heat the coconut oil and fennel seeds over medium heat until fragrant (2-3 minutes), being careful not to burn.
Add the sugar, tamarind, water and spices, stirring until the sugar dissolves.
Toss squash and apple with tamarind glaze and season with salt.
Roast until squash and apple are tender and golden brown (approximately 20 minutes)
Divide soup into bowls and top with glazed squash and apples, yogurt and cilantro.