Curried Cauliflower Soup with Cilantro

Curried Cauliflower Soup with Cilantro

Yield: 6 servings

Curry Powder:

  • 2 tablespoons coriander seed
  • 2 tablespoons cumin seed
  • 1 teaspoon whole black pepper
  • 1 teaspoon whole cardamom seed
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dry mustard
  • 1 teaspoon ground fenugreek
  • ½ teaspoon cayenne pepper

Soup:

  • 2 tablespoons ghee
  • 1 yellow onion, thinly sliced
  • Salt
  • 3 cloves of garlic, thinly sliced
  • 1” piece of ginger, julienned
  • 2 thai bird chilis, cut in half
  • 2 small (or 1 medium) heads of cauliflower, cut into ½” chunks
  • 1 ½ tablespoon curry powder, store-bought or homemade
  • 1 bay leaf
  • 2 quarts of water
  • ¾ cup coconut milk

Red Pepper Garnish:

  • 2 tablespoons ghee
  • 1 sweet red pepper, diced
  • Salt
  • 2 tablespoons cilantro, roughly chopped
  • ½ teaspoon sweet or hot paprika
  • Lime juice to serve

Step 1:

Make the Curry spice: toast the coriander, cumin, black pepper and cardamom seed over low heat until aromatic, about 8 minutes. Grind the whole spices in a mortar and pestle or spice grinder until finely ground, add the turmeric, ground ginger, cinnamon, dry mustard, fenugreek and cayenne pepper and mix thoroughly.

Step 2:

Make the soup: In a medium-sized pot, heat the ghee over medium heat. Add the onion and cook until starting to brown around the edges, about 12 minutes, add the salt, garlic, ginger, bay leag and chilis. Continue to cook until very aromatic and evenly browned, about 10 minutes. Add the curry powder and cauliflower, toast the spices with the browned vegetables, about 2 minutes. Add the water and scrape the bottom of the pot to lift up any stuck spices and caramelized flavors. Bring to a boil, then turn down to a simmer and cook until the cauliflower is very tender, about 45 minutes. Puree the soup in a blender or use an immersion blender, add the coconut milk and taste for salt. 

Step 3: 

Make the red pepper garnish: Heat the ghee in a small pot over medium high heat. Add the sweet red pepper and salt, and cook until tender, stirring often, about 6 minutes, add the chopped cilantro and cook for another 2 minutes, stirring often. Turn off the heat and add the sweet or hot paprika, pour the sizzling mixture into the soup. Ladle the soup into bowls, squeeze a little lime juice into each bowl.

 

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