As the weather gets colder, is there anything more comforting and cozy than a big bowl of warm, hearty soup? There’s just something so satisfying about all the savory smells that fill the house when you’re cooking it. Today is National Homemade Soup day, and we couldn’t think of a better way to celebrate than to share one of our most popular soup recipes with you – our Curried Cauliflower Soup! It is filled with rich, exotic flavors and has a texture that’s the perfect balance between creamy, brothy, and chunky. The Indian spices are warming with a bit of a spicy kick. It’s a great meal to share with family and friends since it’s both Vegan and Gluten-Free, so everyone will be happy. Try garnishing it with a dusting of chopped cilantro and serving it with naan or a crusty rustic bread.
Mendocino Farms’ Curried Cauliflower Soup (V/GF) – Yields Approximately 4 Quarts
- 1 large head cauliflower, cut into mini-florets
- 1 large carrot, peeled and diced
- 4 Tbs olive oil, divided
- 2 Tsp salt, divided
- 1 onion, peeled and diced
- 3 medium sized Yukon gold potatoes, peeled & diced
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1/4 tsp cayenne
- 1/8 tsp black pepper
- 4 cups lentil stock (recipe below)
- Cooked lentils from the lentil stock (recipe below)
- 1 13.5 oz can organic coconut milk
- 2 Tbs agave nectar
Lentil Stock Ingredients
- 2 cups organic green lentils, rinsed
- 1 small carrot, peeled
- ½ onion, peeled
- 2 cloves garlic, peeled
- 2 sprigs thyme
- 2 Tbs olive oil
- 2 Tbs kosher salt
- 6 cups water
First, preheat the oven to 450 F so it can warm up while you start the lentil stock.
Put all the lentil stock ingredients into a pot and bring to a boil. Lower heat, cover, and simmer for about 45 minutes, until the lentils are cooked through. Pick out carrot, onion, garlic and thyme and discard. Strain lentils and reserve the stock. Set both aside.
While the stock is simmering, place the cauliflower florets and carrots into a baking dish or sheet pan, keeping the two vegetables separate. Drizzle with 2 Tbs of the olive oil and 1 Tsp of the salt, and gently toss to coat, making sure to keep the cauliflower to one side and the carrots to the other (they’ll be added at different stages in the recipe). Roast for about 20 minutes, stirring occasionally until the veggies are tender.
In a 6 quart pot, sauté onions in the remaining 2 Tbs oil for about 10 minutes until translucent. Add half the roasted cauliflower, potatoes, spices, and lentil stock and bring to a boil. Reduce to a simmer and continue to cook until potatoes are tender (about 12 minutes). Add coconut milk and bring to a boil.
Turn off the heat, cool slightly and puree (either in batches using a regular blender taking breaks to remove the lid and let steam escape, or using an immersion blender) until smooth. Stir in 2 Tbs agave nectar and the remaining 1 Tsp salt. Adjust seasoning to taste. Mix in cooked lentils roasted carrots and remaining cauliflower. Heat gently and enjoy!
If you’re not in the mood to make this soup at home, don’t fret! To complement our selection of sandwiches and entree salads, our restaurants always have at least two soups to offer our guests; one that rotates monthly and one that rotates every two weeks. We’ll have this Curried Cauliflower soup on offer through Monday, February 8th, so come on in and ask for a free sample!
Happy National Homemade Soup Day!