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.

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Curried Yam & Cauliflower Soup

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

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Christoph

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

Instructions

• 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.
• 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.
• 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.
• 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.
• Return the yams and cauliflower that you held aside to the pureed soup. Add lemon juice and simmer for 10 minutes before serving.
• Garnish with diced jalapeno and cilantro.

Aloo Matar or Aaloo Mutter originated in the Punjabi region of northern India, and is considered a favorite dish in Indian cuisine. This spicy vegetarian delight is easy to prepare. Made with potatoes ‘”aloo”, and peas “matar” cooked in a spicy curry, this tasty comfort food is traditionally served either with rice or naan bread.

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Aloo Matar

Easy to prepare spicy vegetarian delight made with potatoes and peas cooked in a spicy curry.

Course Main Course

Cuisine Indian, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 small potatoes peeled, cubed, and boiled
• 2 cups frozen peas
• 1 - 2 green chilies seeded and minced
• 1 medium white onion minced
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1½ cup tomato sauce
• ¼ cup olive oil
• 2 teaspoons cumin seeds
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon ground red pepper powder
• 1 tablespoon coriander powder

Instructions

• Heat oil over medium heat. Add cumin seed and bay leaves. When seeds begin to splutter, add onion, garlic, and ginger pastes and sautée until the oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder. Stir fry until the oil separates.
• Add the rest of the tomato sauce, peas, potatoes, and green chilies. Heat thoroughly and remove bay leaves.
• Served with rice or naan bread.

Notes

Add a bit of plain yogurt for a creamier consistency.

The  in the Punjab region of northern India is considered one of the most beautiful and sacred spaces in the world. The temple known to the Sikhs as the “Harmindir Sahib” meaning “temple of God” was constructed in the 16th century during the leadership of the 5th guru – Guru Arjan.