Serves a Crowd

Curried Cauliflower Soup with Tamarind Glazed Kabocha Squash and Apple

September 24, 2013
0 Ratings
  • Serves 6-8
Author Notes

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

What You'll Need
  • Soup
  • 1 tablespoon coconut oil
  • 1 apple, medium dice
  • 1 large yellow onion, medium dice
  • 1 tablespoon ginger, finely minced
  • 4 cloves of garlic, finely minced
  • 1 teaspoon yellow curry powder
  • 1 head of cauliflower, cut into small florets
  • 4-6 cups chicken or vegetable stock (quantity dependent on size of cauliflower)
  • sea salt, to taste
  • Roasted topping
  • 1 tablespoon coconut oil
  • 0.5 teaspoons fennel seeds
  • 2 tablespoons water
  • 1 teaspoon tamarind concentrate
  • 1.5 tablespoons palm sugar (can substitute brown sugar)
  • 0.5 teaspoons garam masala
  • 1 pinch cayenne pepper (or to taste)
  • 0.5 kabocha squash, peeled and cut into small dice
  • 2 apples, peeled and cut into small dice
  • sea salt, to taste
  • chopped cilantro and plain yogurt, for serving
  1. Soup
  2. Sauté apple in a dutch oven over medium heat, stirring occasionally, until it becomes lightly caramelized (about 5 minutes).
  3. Reduce the heat slightly, and add the onion and ginger. Continue cooking until the onion is translucent (about 8 minutes).
  4. Add the garlic and curry powder. Sauté a few more minutes until fragrant, being careful not to burn.
  5. 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).
  6. 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.
  1. Roasted topping
  2. Preheat oven to 375°F
  3. Heat the coconut oil and fennel seeds over medium heat until fragrant (2-3 minutes), being careful not to burn.
  4. Add the sugar, tamarind, water and spices, stirring until the sugar dissolves.
  5. Toss squash and apple with tamarind glaze and season with salt.
  6. Roast until squash and apple are tender and golden brown (approximately 20 minutes)
  7. Divide soup into bowls and top with glazed squash and apples, yogurt and cilantro.

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