Carrot & Cauliflower Masala Soup [ Dairy free, Gluten free, Grain free, Sugar free]

Soup making has become a necessity in my life these days and that they freeze well is fabulous in making it easy to store for the days that I don't feel like kitchen duty.

With the current cold snap, I haven't ventured to the stores to stock up on fresh produce and looking at the contents of my refrigerator, and thinking about a curry, this soup evolved.

I thoroughly enjoyed the use of coconut oil in making this, from the beginning stage, the aroma's of the seeds cooking in the nutty aromatic oil, to the stage of adding the masala's into the softened cauliflower, the  infusions and aroma really made making this soup worth while.  Of course, the tasting was most enjoyable and what's good about this soup, you temper the spice mix as you enjoy.  Noting that cooking with turmeric is also healthy in that it has anti-inflammatory and antioxidant properties as well as creating a golden colour to your dishes.

This easy ingredient and cooking method soup is definitely one that you want to add to your winter warmers soup list, it's good for vegetarians - and it's pretty low carb too!

 

Ingredients

 

1-2 tbslp coconut oil

1 large onion, chopped

2-4 carrots, chopped

3 garlic cloves, chopped

1 medium to large fresh cauliflower, chopped up

3 cups home made or sugar and preservative free stock of choice

1 cup water

1-2 tsp black mustard seeds

2 tsp cumin seeds

1 tsp coriander powder

1 teaspoon turmeric powder

1 tsp Himalayan or Sea salt

1 tblsp lemon juice

Freshly milled black pepper to taste

Fresh chopped Coriander or parsley to garnish

Optional:

Curry leaves and green chilli added to the onions during the initial braising stage

Red chilli flakes to taste, added in the final cooking stage

 

Here's How

• Heat the coconut oil add the cumin and mustard seeds and as they begin to splutter, add the onions, carrots and garlic cloves and braise until they are soft and translucent.

• Add in the cauliflower, coriander and turmeric powders.  You may add 1/2 tsp of garam masala if a spicier soup is preferred.

• When the cauliflower has softened, add the stock and water and simmer for 10-15 minutes.

• Blend in a blender or food until smooth, being mindful that the soup is hot, so be careful.

• Return to the pot and simmer for another 10 minutes, add the salt, pepper, lemon juice and red chilli flakes.  You may adjust the seasoning to suit you.

 

• Garnish with fresh coriander and serve while hot.