This soup combines a mild spiciness with the natural sweetness of cauliflower. For a more fiery flavor, use hot curry paste. Serve with warm buttered naan
- 1 tbsp vegetable oil 15 mL
- 1 onion, chopped
- 1⁄2 cup roasted unsalted cashews 125 mL
- 2 tbsp mild or medium Indian curry paste 30 mL
- 1 large russet potato, peeled and diced
- 4 cups cauliflower florets (about 1 lb/500 g) 1 L
- Salt and freshly ground black pepper
- 4 cups reduced-sodium chicken broth
- 1 tbsp liquid honey 15 mL
- 1⁄2 to 2% or whole milk, warmed 125 to
- 1 cup 250 mL
- 1 tbsp freshly squeezed lime juice 15 mL
- Chopped toasted cashews
- In a large saucepan, heat oil over medium heat. Sauté onion for about 5 minutes or until softened. Add cashews and curry paste; cook, stirring, for 15 seconds or until fragrant. Stir in potato, cauliflower, 1⁄2 tsp (2 mL) salt, pepper to taste, broth and honey; increase heat to high and bring to a boil.
- Reduce heat and simmer for about 15 minutes or until vegetables are tender. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Gradually stir in enough of the warmed milk that the soup is just thick enough to coat the back of a spoon. Reheat over low heat, stirring constantly, until steaming. Do not let boil or milk may curdle. Just before serving, stir in lime juice. Taste and adjust seasoning with salt and pepper, if desired. Serve garnished with chopped cashews.
- Tip: Indian curry pastes are now widely available and can usually be found in the Asian foods aisle. We particularly like the Patak’s brand of pastes, which come in mild, medium and hot. Curry paste is preferable to curry powder because the spices are preserved in oil and have a more authentic, less harsh taste. Once opened, jars of curry paste will keep in the refrigerator for up to 6 months.
- Tip: If you use a salt-free stock or broth, you may want to add more salt to the soup.
- Tip: Warming the milk before adding it to the soup helps prevent it from curdling.
- Make Ahead: Let cool for 30 minutes, then refrigerate, uncovered, in a shallow container until cold. Cover tightly and keep refrigerated for up to 2 days. Reheat slowly. We don’t recommend freezing this soup.
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This soup sounds divine. Thanks.
Elizabeth, we made it just the other night and it really is divine. We didn’t have any cashews on hand and it was still absolutely delicious which is good to know in case there are any nut allergies in your family