Let your imagination roam to India when it comes to toppers for this mildly spicy soup: toasted unsweetened coconut, coarsely chopped cashews, a dollop of yogurt and warm naan bread for dipping. The recipe comes from La Soupe, a nonprofit cafe in Cincinnati.




  • In a medium saucepan, melt butter over medium heat until lightly browned and nutty in aroma. Add onion; cook until soft, translucent and slightly browned, about 2 minutes. Add celery; cook until soft, about 3 minutes. Add garlic; cook for 1 minute. Add curry powder, cumin, allspice, coriander, smoked paprika and pepper; cook, stirring, until fragrant, about 30 seconds. Add cauliflower, stirring to coat in spice mixture.

  • Add broth. Increase heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, until cauliflower is very tender, about 30 minutes. Cool slightly. Puree half of the soup in a blender or food processor until smooth, then return it to the pot with remaining soup. Stir blended and not-blended soups to combine, season with salt and pepper, and return to a simmer over medium heat. Serve with naan and garnishes, if desired.

Nutrition Facts

271 calories; 16 g total fat; 32 mg cholesterol; 839 mg sodium. 25 g carbohydrates; 11 g protein;