Curried Cauliflower Soup with Dried Cranberries and Toasted Walnuts

This soup started out as a question, as many of my dishes do, “What do I have in the refrigerator?” I almost always have cauliflower because it’s so versatile. You can roast it whole, make cauliflower “steaks”, make chowder, or just chop it up and dip it in some homemade hummus. I had the walnuts and dried cranberries in my pantry for some reason or another, and tahini in my fridge because I have been making lots of hummus lately.  I wanted to challenge myself to try something a little out of my comfort zone: Curry powder. I love the flavor, but don’t use it enough! Nine times out of ten going out of your comfort zone is a good idea, and in this case it was a great idea. This soup is going to become one of my staples.

This luscious, creamy, unique soup is great all on it’s own, or served as an appetizer at a dinner party. Pair with a glass of dry rose and you’re set.

What do you need?

  • 4 cloves of garlic
  • 1 yellow onion
  • 1 head of cauliflower
  • 5 cups vegetable broth
  • 1/4 cup tahini
  • splash of olive oil
  • raw walnuts
  • dried cranberries
  • salt
  • curry powder
  • cayenne pepper

What now?

Get our your dutch oven or soup pot and heat it on low heat. Chop up your onion, peel your garlic cloves and throw them in the pot with just a splash of olive oil. I threw my garlic cloves in whole because we are going to blend everything with the immersion blender anyway. Let the garlic and onion cook for about 5-8 minutes.

Next, chop up your head of cauliflower. Again, don’t worry too much about the chop size since we are going to blend it. Throw that in your pot and then add the 5 cups of vegetable broth. Add a few dashes of salt, bring this to a boil, and then reduce to low and cover. Let the cauliflower mixture simmer on low for about an hour. At the end of the hour you’ll want to make sure the cauliflower is nice and tender.

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After an hour, let the soup cool for about 30 minutes. After it has cooled, blend it all up with your immersion blender until the soup is white and silky. If you don’t have an immersion blender you can use a regular blender but you will have to wait until the soup is completely cool, and you will have to blend portions at a time.

Put the soup back on the stove on low heat and add the tahini, curry powder, and cayenne pepper. I used a healthy amount of curry power(enough to turn the soup yellow). I would say at least 2 tablespoons. Take it easy with the cayenne pepper. Two dashes will do the trick. That stuff is powerful. The tahini adds a tiny amount of thickness and gives it some more complex flavor. Now let this simmer for another 30 minutes covered on low heat.

While the soup is simmering preheat your oven to 350 and toast the walnuts in a small baking pan. Use as many walnuts as you would like to garnish the soup with. I only toasted the walnuts for about 5 minutes. Just enough time to warm them up and release their flavors.

Now you are ready to ladle some of that spicy curry goodness into a bowl and top with your fragrant walnuts and dried cranberries.

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Yummmmm

Happy cooking and happier eating,

Sydney

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