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Tika Masala Cauliflower & Carrot Soup

We had our first snow fall here today. Our first REAL BIG snow fall.

The kind that coats the roads and makes everyone drive like they have never seen the white stuff before and the kind that slowly grows deeper and deeper through the day making all of us pray for a snow day tomorrow!

Gosh the view from my window sure LOOKS PRETTY, BUT after my son and pup and our friends, trudged THROUGH it, we desperately needed to WARM up!

So, I thought I would try my hand at a Tikka Masala inspired vegetable soup to spice things up! After devouring two bowls FULL of it, and getting the thumbs up from my seven year old, I knew this recipe needed to be written down for my archives! I thought I would share it here too, if you could use some warming up!

Here’s are the Ingredients you will need:

1 tbsp vegan butter (or oil)

1 medium onion, diced

3 cloves of garlic, minced

1 tbsp freshly grated ginger

2 tsp garam masala

1 tsp turmeric

1/2 tsp ground chili

1/4 tsp whole cumin seeds

1/2 tsp salt

3 cups of water/veggie broth spice or sub for veggie broth

Crushed black pepper to taste

1 28-ounce can diced tomatoes with their juice (about 3 cups)

1 tbsp (15ml) maple syrup

1 small cauliflower head, cut into florets (about 4 cups florets)

1/2 cup (118ml) non-dairy yogurt (or cashew cream)

SET ASIDE:

1 medium sized carrot shredded

1 cup of cooked basmati rice bay leaves

Here is how I made it.

First sauté your onion and oil and spices together. Add your 3 cups of water or veggie broth. I used filtered water and a teaspoon of VEGETA. Next add in your chopped head of cauliflower and your can of tomatoes and your garlic.

Let simmer covered until you can use a hand blender to emulsify. Emulsify until your soup is smooth but not chunky. Next add in a shredded carrot and a cup of precooked rice and three bay leaves. (This is where you will be implementing some nice texture into your soup, so don’t skip this step! If you don’t have precooked rice you can substitute by adding quinoa (1/2 cup) directly to your soup stock.) Cover and cook until the raw carrot is soft (4 minutes?)

Pull out your bay leaves, ladle your soup and, garnish with some vegan yogurt or sour cream. If I had fresh coriander on hand I would have topped ours with a sprinkling of that. Also, crushed nuts or seeds would be a welcome garnish as well.

You can’t go wrong with easy to make in the fly, creamy and hearty Tika Misala soup!

Have you guys gotten the white stuff yet where you are?? ❄️ Let me know if you try any of our recipes! I’d love to know what you would add or subtract from this recipe!

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