Curried Cauliflower Soup Recipe

Recipe adapted from Chris Bradley, Gramercy Tavern, NYC

Curried Cauliflower Soup
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Curried cauliflower soup.
  • 2 heads cauliflower, cut into florets (about 10 cups)
  • 1 onion, diced (about 1 cup)
  • ½ leek, white and light green parts only, diced (about ¾ cup)
  • 2 large carrots, diced (about 1 cup)
  • ¼ cup plus 3 tablespoons vegetable oil
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ bunch cilantro, chopped (about 2 cups)
  • ¼ teaspoon ground turmeric
  • ½ teaspoon mild curry powder
  • 4 garlic cloves, minced
  • 8 cups vegetable stock
  • ¾ cup plain yogurt
  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper to tast
  1. Reserve 1 cup of small cauliflower florets, ¼ cup of onion, ¼ cup of leeks and ¼ cup of carrots for garnish.
  2. In a large pot, warm ¼ cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.
  3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
  4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
  5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.
  6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.
  7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.
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