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Curry Cauliflower Soup with Black Pepper Salt

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Cozy up with a bowl of this flavorful soup, featuring Entube Indian Curry Paste and our Infused Black Pepper Salt. It's a perfect fall meal, with hearty cauliflower, sweet cashews, and pantry staples. 

Serves 4–6

INGREDIENTS
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 cloves garlic, roughly chopped
3 tablespoons Entube Indian Curry Paste
1 teaspoon Infused Black Pepper Salt
1 large sweet potato, cut into 1/2-inch cubes
1 large head of cauliflower, cut into florets
4 1/2 cups vegetable stock
1/2 - 1 cup full fat coconut milk
1 lime

For garnish: Cilantro, fried shallots, toasted cashews, Infused Black Pepper Salt to taste.

PROCESS

Heat olive oil in a large dutch oven and sauté onions and garlic for about 3 minutes. Add curry paste, black pepper salt, sweet potato and cauliflower; stir and cook for about 5 minutes more. Add the vegetable stock (water works here, too) and bring to a boil. Reduce to a simmer and cook until cauliflower and sweet potato are tender, about 10 - 12 minutes. 

Remove dutch oven from heat and carefully blend soup to a food processor or  blender, working in batches if necessary. A stick blend will work but the results will not be as smooth. Add coconut milk and fresh lime juice to taste. Serve immediately and add desired garnishes. 

 

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