This Curried Cauliflower Soup with Coriander Chutney is for curry lovers. If you are one of those people who can’t stand the taste or smell of curry, then stay away, because the curry flavours are quite pronounced in this dish. Personally, I’m a huge fan of curries and South Asian food in general. I really enjoy the multidimensional flavors that are intermixed in never-ending ways. Its never bland or dull, and South Asians are true magicians when it comes to combining spices and mixing ingredients.
In this cauliflower soup recipe, cauliflower takes well to curry seasonings and by first roasting it you extract maximum flavour from the florets. Roasted cauliflower is great on its own, but wait till you try it in a soup!
Cooking curry dishes is always fun. The ingredients are colorful and the aromas are befuddling. Chutney is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yogurt, cucumber and mint dip. This was the first time I cooked chutney, and I enjoyed the process. Coriander is one of my favorite herbs as it instantly refreshes and re-energizes any dish. This version of Coriander Chutney is dairy free, while the authentic one has yogurt as a base. As a result its not as thick and creamy in texture, its lighter and the herbs are more pronounced. Jalapeño pepper adds just a bit of kick to add to the soup, but doesn’t overpower.
Serve this soup in small portions as a first course for a special dinner or on its own for supper. Shaving a few pieces of florets into the soup gives it even more flavour. Leftover chutney can be stored in the fridge in a container with tight lid for up to two weeks.
I’m curious to know how you guys like it. Let me know in the REVIEW section below.