There’s something about that slight dip in temperatures come October that gets everyone into a fall-frenzy. What’s not to love about flannel shirts, crisp mornings with colored leaves, and of course all the pumpkins and gourds starting to make their appearance at the market? With the slightly cooler days, my tastes start turning to warm dishes and heartier flavors to eat while under a big knit blanket. That’s why I’m so excited to welcome “soup season” back into my kitchen with this curry soup filled with some of my favorite ingredients! Making a big pot of soup is one of my favorite weekly things to do this time of year, and I’ve officially discovered my favorite way to make it. By adding all of the broth flavorings into a blender along with a few thickening ingredients at the beginning, you don’t have to worry about handling hot soup later on. All you do is pour the blended broth into a pot, bring it up to a simmer, and then add your mix-ins. Seriously so easy!
After spending many years thinking that the only vegetarian option for soup was a water-y, broth-ladden minestrone, I’ve developed a huge appreciation for a bowl of soup that has different textures and lots of flavor. The texture and heartiness in this soup come from the wild rice and riced cauliflower, while the flavor comes from the always aromatic curry spice blend. So this is the thing about curry powder – if you go into an Indian store and say “can I please get some curry powder?”, the response you’ll get will be “which one?”. There really is no such thing as an actual curry powder, as each dish in Indian cooking has its own unique mix of the spices used to create the blend that you most likely know as “curry powder”. Most grocery stores and spice brands have their own version of a curry powder, so my suggestion is to try your hand at a few different blends, put your taste-testing hat on, and figure out which blend gives you the taste that you like. Some blends are more savory while others have a spicier kick, and if you don’t have a go to mix that you like, try DIY-ing your own.
This is what I put in to my go-to “curry” blend if I’m not just buying a pre-packaged version ::
2 tablespoons of ground cumin seeds
2 tablespoons of ground coriander seeds
2 tablespoons of ground turmeric
1 1/2 tsp ginger powder
1 tsp mustard powder
1 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp chili powder
This is a more spicy blend for a curry powder, so you can cut the amount of black pepper and chili powder if you don’t like that much heat. If you’re going with a store-bought curry powder, just make sure it contains turmeric in it for this recipe! Spice blends like a curry powder are a powerhouse of health benefits, and adding a tablespoon or so to a soup like this is such an easy way to reap those benefits, especially this time of year. Almost all of the spices in a traditional curry blend can aid in digestion, help your body detox, and consuming pepper and warming spices during the fall and winter will help you fight off those cold weather coughs.
I’m so excited for the weather to keep cooling off and get to experimenting with different ingredient combinations here. The best thing about recipes like this one are how you can totally customize the mix ins based on what you’ve got. I might toss in so cubed sweet potato, other leafy greens, and even try replacing the rice with small pasta next time I make it. Here’s to the fall season, enjoy!
curry cauliflower, rice, and kale soup
for the broth ::
1/2 cup cubed carrots
1/2 cup peeled and cubed yellow potatoes
1/2 cup chopped sweet onion
1 tbsp of curry powder (store-bought or homemade)
1/2 tsp of salt
1/2 tsp of pepper
1 tbsp olive oil
3 tbsp of coconut milk
1 1/2 tbsp honey
juice of 1 lime
4 cups of veggie broth
for the soup ::
1 cup of cubed carrots
4 cups of chopped kale
3 cups of riced cauliflower (you can find this in the frozen section of most grocery stores, or you can make your own!)
1 cup cooked wild rice
- add all of the broth ingredients to a high powered blender and blend until smooth. taste and adjust salt as needed.
- pour the broth into a large stove top pot and bring up to a simmer.
- add the carrots, kale, cauliflower, and rice into the broth and simmer until the carrots are tender and the kale has slightly wilted – this should take about 10 minutes.
- pour into soup bowls and serve with warm bread of choice. enjoy!