Cauliflower korma soup with lime yoghurt

This bowl of deliciousness is inspired by one of my favourite curries. Like a good korma, it's full of comforting flavours.

Cauliflower korma soup. Credit: Comfort Food With Spencer Watts

• serves

  2-4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

Curry spice mix

• 2 tsp ground cumin
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp chilli powder
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon

Cauliflower korma soup

• 2 tbsp + 1 tsp butter
• 1 cup chopped onion
• 1½ tbsp finely chopped ginger
• 3 tsp crushed garlic
• 2 cups cauliflower florets
• ½ carrot, diced
• ½ cup diced celery
• 1 cup peeled and diced potato
• ½ tsp salt
• 1 cup chicken stock
• ½ cup tomato purée
• 1 can coconut milk
• 1 cup cream
• 1 tsp sugar
• ¼ cup roasted cashews, plus extra to garnish
• Warm naan bread, to serve

Lime yogurt drizzle

• ½ cup Greek yogurt, plain
• ½ cup sour cream
• Zest from 1 lime
• 1½ tbsp lime juice
• pinch salt

Instructions

1. For the spice mix, combine all spices in a small bowl and reserve.
2. To make soup, heat butter in a heavy bottomed pot over medium high heat. Add onions and sauté until golden brown. Add ginger and garlic and cook for 1 minute. Transfer cauliflower and spice mixture to pot, stirring frequently (about 2 minutes) until fragrant. Add carrots, celery and potato and season with salt. Pour in chicken stock, tomato purée, coconut milk, cream, sugar and whole cashews and simmer, stirring frequently, over medium-low heat until vegetables are soft (about 10 min). Add water if the soup mix is too thick.
3. Using a wand blender or bar blender puree the soup, starting slow and gradually raising the speed. Blend until soup is creamy.
4. For the zesty lime yogurt: To a bowl, add plain Greek yogurt, sour cream, lime zest, lime juice and salt and stir to combine.
5. Divide between serving bowls, drizzle with lime yogurt, top with whole cashews and a drizzle of olive oil. Serve with toasted naan bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.