Curried Cauliflower and Carrot Soup
with baby kale salad

Name: Curried Cauliflower and Carrot Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1 1/2 lbs Carrots, chopped; 10 oz Cauliflower florets (use pre-chopped to save time or use frozen); 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 tsp Curry powder, mild; 4 cups Stock, any type; 1 Tbsp Lemon juice; 4 rounds Pita bread (opt); 1/2 cup Yogurt, plain or Greek; 1/4 cup Golden raisins (opt) (sub regular raisins); 2 Tbsp Almonds, sliced or slivered; 2 Tbsp Yogurt, plain or Greek; 2 Tbsp Oil, olive; 1 Tbsp Vinegar, red or white wine; 1/2 tsp Water; 1/4 tsp Honey; 1/8 tsp Turmeric, ground; 5 oz Baby kale; 2 Tbsp Almonds, sliced or slivered

Active: 35 Total: 35

Original GF Paleo Vegetarian

This bright soup is positively packed with vegetables and turns smooth and creamy without needing any cream.
Smarts: Yogurt, raisins, and almonds all work well as toppings with the flavors of the curry in the soup, but feel free just to use one or two and / or set them out to customize bowls at the table.

Ingredients

Metric

Servings:

Curried Cauliflower and Carrot Soup:

Onions, medium - 1/2 , chopped
Carrots - 1 1/2 lbs , chopped
Cauliflower florets - 10 oz (use pre-chopped to save time or use frozen)
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Curry powder, mild - 2 tsp
Stock, any type - 4 cups
Lemon juice - 1 Tbsp
Pita bread (opt) - 4 rounds
Yogurt, plain or Greek - 1/2 cup
Golden raisins (opt) - 1/4 cup (sub regular raisins)
Almonds, sliced or slivered - 2 Tbsp

Baby Kale Salad with Curried Yogurt Dressing:

Yogurt, plain or Greek - 2 Tbsp
Oil, olive - 2 Tbsp
Vinegar, red or white wine - 1 Tbsp
Water - 1/2 tsp
Honey - 1/4 tsp
Turmeric, ground - 1/8 tsp
Baby kale - 5 oz
Almonds, sliced or slivered - 2 Tbsp

Prep

Onions / Carrots / Cauliflower / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make dressing - Whisk together yogurt (portion for salad), olive oil, vinegar, water, honey, and turmeric until smooth. (Can be done up to 3 days ahead)

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Make

Heat a Dutch oven or large saucepan with cooking oil over medium-high heat. Add onions and carrots and saute both together until carrots are nearly tender, 10 to 12 minutes.
To carrots, add curry powder and garlic and saute until fragrant, ~1 minute.
Add cauliflower to carrots and pour stock over top. Bring to a simmer. Cover and simmer until cauliflower and carrots are tender, 15 to 20 minutes (if using frozen cauliflower, it will be tender in much less time).
Turn off the heat and blend the soup until smooth using an immersion blender or (working in batches) a standing blender. (You can add some water if the soup is too thick.)
Return the blended soup to the pot and stir in lemon juice. Taste and season with some salt and pepper.
Warm pita bread in the toaster or oven.
Spread baby kale out on a serving platter. Top with almonds (portion for salad) and drizzle with dressing. Add some black pepper on top if you’d like.
Divide soup between serving bowls and top with yogurt, raisins, and / or almonds (portion for soup). Enjoy with pita bread and salad on the side.

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