Soups are my go-to meal. If in doubt, I get the blender out and know that a nutritious, delicious meal is a mere blitz away. Well, there may be a little more involved than blitzing some vegetables, but none the less it remains a fairly painless process. I welcome meals that require little to no effort but still deliver when it comes to flavor and soups do this better than any dish I know of.
I also may have ever so slightly exaggerated the curry factor. While it does contain one of the most fantastic spice blends, garam masala, it does not possess a definitive ‘curried’ taste – which may or may not be a good thing depending on where you stand on the curry front. I for one, love a good curry and often use garam masala as the base for my Indian-inspired dishes.
Interestingly, the word curry is a general term that was used during the days of the raj to describe what was being cooked that day, which was literally ‘this and that’. The British took the name to mean anything that was flavored with spices such as turmeric, coriander, and cumin and when Indian food became popular in the UK the name curry was adopted to encompass all Indian cuisine. It’s kind of silly when you think about it, but it means I am perfectly within my rights to use it to define this rather lovely cauliflower soup.
Curried Cauliflower and Carrot Soup Recipe
1/2 head cauliflower
1 heaping tsp coconut oil
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp coriander
1 heaping tsp vegan vegetable bouillon
1 tbsp garam masala
salt and pepper
1) Heat the coconut oil in a saucepan. Finely chop the onion and add to pan, season with salt, stir and lightly fry on a low heat until the onion begins to soften.
2) Peel and chop the carrot into small pieces. Add to pan. Place lid on and allow the carrot to soften for a few minutes before adding the garlic powder, cumin, coriander and paprika. Ensure all the vegetables are coated in the spices, clamp on lid and let the flavors infuse for several minutes more.
3) Break apart or roughly chop the cauliflower into medium sized pieces and add to pan. Sprinkle over the vegetable bouillon powder, garam masala and cover with freshly boiled water. You want the water to cover the vegetables with about a centimeter to spare - you can always thin it out later when the soup is blended.
4) Bring to a gentle simmer and cook until the vegetables are just soft. Transfer to a blender and blitz until completely smooth. Return the soup to the pan and warm on a low heat.
5) At this stage you can taste for seasoning and add water to your taste. I like my soup quite thick so I only added about a further 1/2 cup of water. Serve.