Spicy Carrot and Cauliflower Soup: A Warm, Healthy Recipe for Any Day

Embrace soup season with this vibrant spicy carrot and cauliflower soup. Bursting with aromatic spices, nutty roasted cashews, and crisp vegetables, it delivers a healthy, hearty dish perfect for warming up on chilly days or enjoying as a nourishing midday bite.

Ingredients (Serves 4):

• 1 medium cauliflower
• 12 roasted cashew nuts
• 2 medium carrots
• 2 medium onions
• 4 large garlic cloves
• 4 medium tomatoes
• 2½ cm fresh ginger
• 1 tsp garam masala
• 1 tbsp mixed dried herbs
• ½ tsp turmeric
• 1 tbsp chicken stew seasoning
• 2 small chicken stock cubes
• 4 tbsp plain yoghurt
• 1 tbsp lemon juice
• 1 tbsp Royco
• 1 tsp ground black pepper
• Oil
• 2 tbsp finely chopped coriander
• 1 tsp salt

Preparation Steps: Prep your veggies by slicing onions, mincing garlic, grating ginger, chopping tomatoes, peeling and slicing carrots, and breaking cauliflower into florets (include sliced stems). Grind cashews to powder, dissolve Royco in 2 tbsp cold water, and stock cubes in 1 cup hot water for broth.

Heat 2 tbsp oil, sauté onions until soft, then add garlic and ginger, stirring quickly. Toss in garam masala, herbs, and pepper, cooking briefly. Add tomatoes, cover on low heat, stirring and using stock to avoid sticking until softened.

Mix in carrots, cauliflower, cashew powder, seasonings, stock, lemon juice, yoghurt, turmeric, and Royco. Add water to cover, boil, then simmer until veggies are tender yet crunchy. Adjust salt, blend ¾ of the soup smooth, recombine, and heat gently.

Serve in bowls topped with coriander, alongside buttered toast, naan, or chapati.

Source: Daily Monitor (Uganda)