Fresh turmeric, curry, cumin, nutmeg, cinnamon, and other spices turn simple veggies into sinfully delicious vegan soup.
If you could only smell how delicious the aroma is in my house right now. Close your eyes and imagine the savory and rich fragrances of fresh turmeric, curry, cumin, nutmeg, cinnamon, and coriander, wafting through the air and comingling with cauliflower, carrots, chickpeas, onion, and tomato. Is your mouth watering yet?
Fresh turmeric is a bit like fresh ginger when it comes to handling it, only this will stain your hands yellow. Use gloves if you don't want that to happen. All you need to do is peel it and chop as much as you need. Store the rest in a zip lock bag. Stays fresh for approximately one week.
Autumn is here, and so is soup season. This makes me happy, because soup is easy. And, soup is healthy. You can’t ask for much more than that.
The month of October is all about color and smell, at least for me it is. The trees and flowers are bursting in vivid gold and jewel tones, and the air smells crisp and musky from the fallen leaves. Call me crazy, but I LOVE that smell. That’s why I’m obsessed with the aroma of this Indian Spice Cauliflower Soup. It’s robust and spicy, like fall. And, it has a beautiful golden color that is reminiscent of the paper birch that are turning gold in my front yard at this very moment.
Tonight, my husband will come home from work and get his P90X workout in, and then, we will dive into this delicious, vitamin packed soup. I say dive because we could eat the whole pot if we wanted – without feeling any guilt. That’s the kind of food I like!
After dinner, we will quench our sweet tooth with homemade pumpkin spice applesauce – I’ll share the recipe with you on Wednesday. Sounds like a good night……..
Indian Spice Cauliflower Soup
- 1 tablespoon avocado oil
- 1 red onion – sliced
- 1 teaspoon fresh turmeric – minced
- 1 cup carrots – cut into coins
- 1 head of cauliflower stem removed – chopped
- 1 to mato – diced
- 1 – 15 ounce can of chickpeas – rinsed well
- 2 cloves of garlic – minced
- 2 - 15 ounce cans of light coconut milk
- 1 cup of water
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon curry
- 1/2 teaspoon coriander
- 1/2 teaspoon white pepper
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons sea salt
- teaspoons sea salt
- Heat the oil in a large stock pot on medium high heat. When the oil is hot add the onions and carrots and cook until they begin to brown. Add the fresh turmeric and cauliflower and cook for two minutes. Add the garlic and cook for one minute. Add the coconut milk, water, and tomato, stir well. Add the spices and stir to blend. Bring the soup to a boil then reduce heat to simmer. Add the chickpeas, stir to combine, and cook for 45 minutes or until the carrots and cauliflower can be easily pierced with a fork.
Look for the Pumpkin Spice Applesauce recipe on Wednesday!