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 Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings8
AuthorChristoph
Ingredients
1large head cauliflower
8clovesgarlic
olive oil
1teaspoongaram masala,divided
1teaspooncurry powder,divided
1teaspoonground cumin,divided
½teaspoonchili powder,more to taste
1yellow onion,diced
2bay leaves
3medium to large-sized peeled sweet potatoescut into 1″ pieces
7cupschicken or vegetable stock
2teaspoonfresh 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.
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.