Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors. Hearty and satisfying, this dish makes a fabulous light and healthy lunch or dinner. Savory and sweet with just a touch of heat, the complex blend of spices will dazzle your palate and comfort your soul.
Curried Yam & Cauliflower Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors.
Course:
Soup
Cuisine:
Indian
Servings: 8
Ingredients
- 1 large head cauliflower
- 8 cloves garlic
- olive oil
- 1 teaspoon garam masala, divided
- 1 teaspoon curry powder, divided
- 1 teaspoon ground cumin, divided
- ½ teaspoon chili powder, more to taste
- 1 yellow onion, diced
- 2 bay leaves
- 3 medium to large-sized peeled sweet potatoes cut into 1″ pieces
- 7 cups chicken or vegetable stock
- 2 teaspoon fresh lemon juice
- salt and pepper to taste
- jalapeno, diced
- cilantro, rough chop
Method
-
Heat oven to 400 °F. Cut cauliflower into bite sized pieces. Place cauliflower into a baking dish with garlic. Drizzle with olive oil and toss to coat. Sprinkle with half of the garam masala, curry powder, cumin, and chili powder tossing to mix. Place in oven and roast until golden brown and just tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you prepare the rest of the soup.
-
Heat a large stockpot over medium high heat. Add about 1 tablespoon of olive oil and the onion (add more garlic if desired). Add bay leaves and cook onions until translucent.
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Add stock and bring sweet potato, onion, and garlic and water to a boil. Add about 3/4 teaspoon of salt. Reduce heat and simmer until sweet potatoes are fork tender. Add roasted cauliflower and garlic and the remaining spices. Simmer until cauliflower is heated through.
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Using a slotted spoon remove about half of the cauliflower and yams and hold aside.
-
Using an immersion blender puree the contents of the stock pot in to a smooth consistency.
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If using a regular blender use extreme caution. Hot liquids expand when blended so work in batches being sure to only fill the blender jar half full of the hot liquid at a time.
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Return the yams and cauliflower that you held aside to the pureed soup. Add lemon juice and simmer for 10 minutes before serving.
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Garnish with diced jalapeno and cilantro.
It is a wonderful soup, and easy to adjust the spices to your personal taste. Even though it is quite light, it feels rich and hearty. Hope you enjoy. Let me know how you like it if you decide to make it!
Two days into spring and it was 12-degrees this morning here in NYS. Brrr. This soup sounds like a real warmer-uper, Christoph. Definitely going to pin this one so I don’t forget it!