Curried Cauliflower Soup With Tamarind Glazed Kabocha Squash And Apple Recipe

Name: Curried Cauliflower Soup With Tamarind Glazed Kabocha Squash And Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 1 tablespoon coconut oil; 1 apple, medium dice; 1 large yellow onion, medium dice; 1 tablespoon ginger, finely minced; 4 cloves of garlic, finely minced; 1 teaspoon yellow curry powder; 1 head of cauliflower, cut into small florets; 4-6 cups chicken or vegetable stock (quantity dependent on size of cauliflower); sea salt, to taste; Roasted topping; 1 tablespoon coconut oil; 0.5 teaspoons fennel seeds; 2 tablespoons water; 1 teaspoon tamarind concentrate; 1.5 tablespoons palm sugar (can substitute brown sugar); 0.5 teaspoons garam masala; 1 pinch cayenne pepper (or to taste); 0.5 kabocha squash, peeled and cut into small dice; 2 apples, peeled and cut into small dice; sea salt, to taste; chopped cilantro and plain yogurt, for serving

Servings: persons

Soup
1 tablespoon coconut oil
1 apple, medium dice
1 large yellow onion, medium dice
1 tablespoon ginger, finely minced
4 cloves of garlic, finely minced
1 teaspoon yellow curry powder
1 head of cauliflower, cut into small florets
4-6 cups chicken or vegetable stock (quantity dependent on size of cauliflower)
sea salt, to taste
Roasted topping
1 tablespoon coconut oil
0.5 teaspoons fennel seeds
2 tablespoons water
1 teaspoon tamarind concentrate
1.5 tablespoons palm sugar (can substitute brown sugar)
0.5 teaspoons garam masala
1 pinch cayenne pepper (or to taste)
0.5 kabocha squash, peeled and cut into small dice
2 apples, peeled and cut into small dice
sea salt, to taste
chopped cilantro and plain yogurt, for serving

1
Saute apple in a dutch oven over medium heat, stirring occasionally, until it becomes lightly caramelized (about 5 minutes).
2
Reduce the heat slightly, and add the onion and ginger. Continue cooking until the onion is translucent (about 8 minutes).
3
Add the garlic and curry powder. Saute a few more minutes until fragrant, being careful not to burn.
4
Add the cauliflower and 4 cups of the stock. Bring to a boil then reduce to a simmer. Cover and cook until the cauliflower is very tender, stirring occasionally (about 30 min).
5
Allow the soup to cool slightly (15 minutes). Then, working in batches, puree the soup in the blender until it has a velvety consistency. Add more stock during this time if needed.
6
Preheat oven to 375u00b0F
7
Heat the coconut oil and fennel seeds over medium heat until fragrant (2-3 minutes), being careful not to burn.
8
Add the sugar, tamarind, water and spices, stirring until the sugar dissolves.
9
Toss squash and apple with tamarind glaze and season with salt.
10
Roast until squash and apple are tender and golden brown (approximately 20 minutes)
11
Divide soup into bowls and top with glazed squash and apples, yogurt and cilantro.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Soup, 1 tablespoon coconut oil, 1 apple, medium dice, 1 large yellow onion, medium dice, and more.

Yes, Curried Cauliflower Soup With Tamarind Glazed Kabocha Squash And Apple falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Cauliflower Soup With Tamarind Glazed Kabocha Squash And Apple

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