Hi! How’s it going? Have you hit your limit of chai spiced, pumpkin flavored, cinnamon-y goodness? I didn’t think so – I mean it’s not even Halloween yet and you’re no rookie. But in case you do find yourself with a little bit of seasonal fatigue, remember that it’s ok to take a breather. Not every lotion/candle absolutely must smell like a baked good. And it’s fine not to pull out your boots and sweaters if it’s still sunny and 85. You do you, man. And if what you want to do is eat something delicious but not so obviously fall, then this curried cauliflower soup is just the thing.
But Jo, it’s orange and it’s soup – which just screams fall to me!
Fair. But looks can be deceiving. Yes this is soup, and yes the color is a little…autumnal. But once the first spoonful hits you you’ll realize you’re not in a Starbucks surrounded by pumpkin spice lattes, but instead somewhere a little bit spicier. Oh, also this cauliflower soup is healthy AF – packed full of veggies and low carb to boot. Which to me is a nice respite from all the Halloween candy, Thanksgiving turkey, and holiday cookies I see in my future.
Ok, so any trick to making this cauliflower soup?
To be honest, this soup is easy like a Sunday morning. But there is a little trickery in the form of science! What makes all the difference, say you? Well baking soda of course! If you’re shaking your head in confusion, hear me out. Just the teensiest bit of baking soda changes the pH balance of the water, which helps break the cauliflower down more thoroughly, making for a smoother, more velvety soup without loads of cream or butter. So there’s your trick. Other than that it’s super straight forward. Some aromatics sautéed in olive oil, cauliflower, spices, water, chuck it in a blender, and finish with a little whole milk yogurt. Healthy meal managed.
So if you’re looking for a break, or just something a little lighter before the deluge of sugary treats begins, then whip up a pot of curried cauliflower soup. It’s a keeper.
Curried Cauliflower Soup
- October 19, 2018
- 6 Servings
- 30 min
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- 2 T olive oil
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 2 ½ tsp kosher salt
- 3 tsp curry powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 medium head cauliflower, cut into bite sized pieces
- ¼ tsp baking soda
- 4 C water
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp honey
- ½ C whole milk yogurt, plus more for garnish
- Step 1
- In a pot over medium-low heat, add the olive oil, onions, garlic, and ½ teaspoon of kosher salt. Cook, stirring occasionally until onions soften but do not brown, about 7 minutes.
- Step 2
- Add remaining salt, curry powder, cumin, smoked paprika, and turmeric to the onions and cook for one minute, stirring frequently.
- Step 3
- Add cauliflower, baking soda, and water. Stir to combine.
- Step 4
- Bring to a boil, then lower heat and simmer for 15-20 minutes or until the cauliflower is very tender.
- Step 5
- Blend until smooth using an immersion blender, or in batches using a traditional blender (does this win an award for the most times someone has used “blend” in a sentence?).
- Step 6
- With the heat off, add the soy sauce, rice wine vinegar, honey, and yogurt to the soup. Stir to combine.
- Step 7
- Season to taste and serve with a drizzle of yogurt on top.