📝 About This Recipe
This luxurious soup transforms the humble cauliflower into a silken, spice-infused masterpiece that warms the soul from the inside out. Drawing inspiration from the vibrant spice markets of India, we layer aromatic Madras curry powder with creamy coconut milk and roasted aromatics for a profile that is both earthy and exotic. It is a sophisticated, plant-forward dish that proves comfort food can be both healthy and incredibly indulgent.
🥗 Ingredients
The Soup Base
- 1 large head Cauliflower (broken into small florets, stems thinly sliced)
- 1 medium Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 medium Carrot (peeled and diced for sweetness and color)
- 2 tablespoons Extra Virgin Olive Oil
Spices and Liquids
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric (for a vibrant golden hue)
- 4 cups Vegetable Broth (low sodium)
- 1 can Full-Fat Coconut Milk (13.5 oz, shaken well)
- 1 teaspoon Sea Salt (plus more to taste)
- 1 tablespoon Fresh Lime Juice (to brighten the flavors)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Pumpkin Seeds (also known as pepitas)
- 1 teaspoon Cumin Seeds (toasted in a little oil)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onion and carrot. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and starting to turn golden at the edges.
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3
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the curry powder and turmeric. Stir constantly for 30-60 seconds to 'bloom' the spices in the oil, which unlocks their full aromatic potential.
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5
Add the cauliflower florets and sliced stems to the pot. Stir well to ensure every piece is coated in the golden spice mixture.
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6
Pour in the vegetable broth and add the sea salt. Increase the heat to medium-high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes. The cauliflower should be very tender when pierced with a fork.
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8
Remove the pot from the heat. Stir in the coconut milk, reserving about 2 tablespoons for a decorative drizzle later.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. If using a standard blender, work in small batches and be careful with the hot liquid.
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10
Return the pureed soup to low heat. Stir in the fresh lime juice and taste. Add more salt or a crack of black pepper if needed.
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11
In a small skillet, toast the cumin seeds in a teaspoon of oil over medium heat for 1 minute until they pop and smell nutty.
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12
Ladle the hot soup into bowls. Drizzle with the reserved coconut milk, then top with the toasted cumin seeds, pumpkin seeds, and fresh cilantro.
💡 Chef's Tips
Don't discard the cauliflower stems! They are full of flavor and blend perfectly into the soup once simmered. To deepen the flavor, you can roast the cauliflower florets in the oven at 400°F for 15 minutes before adding them to the pot. If the soup is too thick, simply whisk in an extra half-cup of broth or water until you reach your desired consistency. Always bloom your spices in oil as instructed; this step is the secret to a professional-tasting curry base. For a nuttier finish, use virgin coconut oil instead of olive oil for the initial sauté.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or crusty sourdough bread for dipping. A side of cooling cucumber raita or a simple yogurt dollop balances the spice beautifully. Pair with a crisp, off-dry Riesling or a cold Lager to cut through the creaminess. For a full meal, serve alongside a light chickpea and spinach salad.