A soupy version of korma

I love korma sauce--that mild, comforting Indian staple that's filled with pureed cashews and heavy cream, which is super fatty and kind of expensive to make. This soup uses pureed cauliflower to add the creaminess (though it also keeps the cashews), and works as a canvas for any vegetables and meat you care to throw in. (This version, however, is vegan.) And it also freezes perfectly--just whisk it back together it after defrosting.

Korma Soup

Serves 6-8

1 head cauliflower, bottom leaves removed
1 medium onion, peeled and chopped
2 garlic cloves, halved
1 medium apple (any kind), cored, peeled, and chopped
½ cup cashews
1 tablespoons fresh grated ginger
1 teaspoon curry powder
¼ teaspoons cinnamon
¼ teaspoon cardamom
¼ teaspoons cayenne
2 teaspoons salt
1 cup plain unsweetened almond milk
1-2 cups frozen or fresh peas

Optional garnishes for serving:

• Chopped cashews
• Chopped cilantro
• Lemon wedges
• Hot sauce
• Pickled vegetables
• Cooked basmati rice

Chop the cauliflower, including the stem, into large pieces.  In a large pot, combine all of the ingredients except the almond milk and peas.  Add enough water to almost cover vegetables and bring to a boil.  Cover and lower to simmer; cook until cauliflower is very tender, about 30 minutes.

Puree the soup in a blender until smooth. Pour back into the pot and add the almond milk.  Rewarm over moderate heat, seasoning with more salt if necessary, and adding water if it’s too thick.  Stir in the peas and cook until warm but firm.  Serve with garnishes.