Curried Cauliflower Soup with Tamarind Glazed Kabocha Squash and Apple

Author Notes

This Indian inspired soup is comforting but wholesome, and is one in every of my favourite tumble dishes to serve my mates on legend of it suits within a vary of particular diets. The puréed cauliflower offers the soup a creamy consistency with out the addition of dairy — the soup is vegan when made with vegetable stock. The glazed apple and squash are a play on chutney, and likewise you may well perchance additionally let guests high their soup to their liking. —Christine Todorovich

Ingredients

• Soup
• 
  1 tablespoon
  
  coconut oil
  
• 
  1
  

  apple, medium dice
  

• 
  1
  

  mountainous yellow onion, medium dice
  

• 
  1 tablespoon
  
  ginger, finely minced
  
• 
  4
  

  cloves of garlic, finely minced
  

• 
  1 teaspoon
  
  yellow curry powder
  
• 
  1
  

  head of cauliflower, decrease into miniature florets
  

• 
  4-6 cups
  
  rooster or vegetable stock (quantity reckoning on dimension 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 replace brown sugar)
  
• 
  0.5 teaspoons
  
  garam masala
  
• 
  1 pinch
  
  cayenne pepper (or to taste)
  
• 
  0.5
  

  kabocha squash, peeled and decrease into miniature dice
  

• 
  2
  

  apples, peeled and decrease into miniature dice
  

• sea salt, to taste
  

• chopped cilantro and simple yogurt, for serving