When the temperatures start to take a nose dive and it’s finally time to dig out the sweaters, I have one thing on my mind (besides keeping warm): soup! Synonymous with warmth and comfort, no wonder it’s such a popular dish this time of year.
The best part about soup is that it’s so darn easy to make. Seriously. You throw everything into a pot, bring it to a boil, lower it to a simmer, then let it ride for anywhere from 20 minutes to a few hours (depending on what you put in it).
With most soup recipes, especially those that need to simmer for a long period of time, a lid is required during cooking to prevent the liquid from evaporating (or else you’ll just have a pot of soggy vegetables). Also, you’ll notice that soup is always cooked in a pot or saucepan with high sides instead of in a sauté pan with low sides. Why? The high sides prevent some of the moisture from leaving the pot and evaporating, while pans with low sides are designed to help wick moisture away — which is why they are great for making pan sauces and reductions.
Curried Cauliflower and Apple Soup is a creamy, dreamy dish using currently abundant seasonal produce. Cauliflower is a great base for a pureed soup because, when blended, it acquires a creamed consistency; hence no cream (or the added calorie count) is needed. The Madras curry gives the recipe an Eastern twist and a pop of flavor, but feel free to omit it or change it up with your favorite curry blend.