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Creamy Curried Cauliflower Soup

curried cauliflower soup

Creamy Curried Cauliflower Soup

5 from 4 reviews
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Cuisine Indian

Ingredients
 

  • 1 medium/large cauliflower approx. 2-3 pounds, trimmed and coarsely chopped
  • 2 tablespoons ghee or oil
  • 1 onion roughly chopped
  • 4 garlic cloves roughly chopped
  • 1- inch ginger roughly chopped
  • ½ serrano pepper seeds removed, roughly chopped
  • 2 cups chicken or vegetable broth divided
  • 2 teaspoons curry powder
  • 1 teaspoon fenugreek leaves crushed
  • 1 ¾ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric powder

Later:

  • 1 can full-fat coconut milk
  • 1 tablespoon ghee
  • ½ cup cashews halved
  • Cilantro leaves garnish

Instructions
 

Instant Pot Directions:

  • Press saute, add the oil and once it heats up, add the onion. Saute for 8-10 minutes or until the onion starts to brown.
  • Add the garlic, ginger, serrano and saute for a minute, then add the remaining ingredients except for the coconut milk to the pot.
  • Secure the lid, close the pressure valve and cook for 2 minutes at high pressure (it’ll take 5-10 minutes to reach pressure).
  • Naturally release pressure for 10 minutes.
  • Use the immersion blender to puree the contents of the pot, then pour coconut milk into the pot.
  • Melt ghee in a small pan over the stove, add cashews and stir-fry until the cashews start to look golden. Add the ghee-coated cashews to the soup just prior to serving. Garnish with cilantro.

Stovetop Directions:

  • Add the oil and onions to a dutch oven/heavy-bottomed pot over medium heat and saute until the onions begin to turn golden brown.
  • Add the garlic, ginger and serrano pepper and stir-fry for 1-2 minutes.
  • Add curry powder, fenugreek leaves, salt, pepper, turmeric. Stir-fry for a minute then add cauliflower florets and 1 cup of broth.
  • Cover with a lid and cook for 5 minutes - give it a stir - then cook for another 5 minutes or until the cauliflower is soft.
  • Use an immersion blender to blend the soup, then add the remaining broth and coconut milk to the pot. Cook for another 5-10 minutes.
  • Melt ghee in a small pan over the stove, add cashews and stir-fry until the cashews start to look golden. Add the ghee-coated cashews to the soup just prior to serving. Garnish with cilantro.
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