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