Beautifully textured and laced with subtle curry spices like cumin, mustard, and cilantro, this mellow and delicious soup is a silken delight for the palate. Though elegant and great for entertaining, it’s also agreeable family fare—especially with crispy vegetable samosas and basmati rice.
Yield: 12 cups
Cooking Time: 30 Minutes
Prep Time: 20 Minutes
- 7 cups water
- 6 cups cubed yukon gold potato (6 potatoes)
- 3 cups cubed butternut or other sweet squash (1½ pounds)
- 1½ tsp madras curry powder
- ¾ tsp black pepper
- 3 tsp salt or to taste
- 4 Tbsp ghee or oil
- 1½ cups finely cubed extra firm tofu
- 1½ cups finely sliced leek (2 leeks)
- ½ cup unsalted peanut butter
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- ½ tsp dried chili flakes
- ¼ cup finely diced zucchini
- 2 Tbsp minced cilantro or mint leaves (optional)
- Place the water, potato, squash, curry powder, pepper, and 2½ teaspoons of the salt in a 5-quart pot and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 to 15 minutes until the potato and squash are tender.
- Meanwhile, heat 2 tablespoons of the ghee or oil over high heat in a medium skillet and add the tofu, leek, and remaining ½ teaspoon salt. Pan-fry for 5 to 10 minutes, stirring occasionally, until the tofu is golden on most sides. Set aside.
- Remove 2 cups of broth and 2 cups of tender potatoes and squash, place in a blender along with the peanut butter, and blend until smooth. Return to the soup and stir through.
- Add the tofu and leek to the soup (reserve some of the leek for garnishing if you like). Then, using the same frying pan, heat the remaining 2 tablespoons of ghee or oil over high heat. Add the cumin seeds and sizzle for about 20 to 30 seconds until the seeds turn a dark brown. Then add the mustard seeds and chili flakes and sizzle for another 5 to 10 seconds. Immediately add to the soup. Watch out for sputter!
- Add the zucchini and cilantro or mint (optional) to the soup, remove from the heat, and let it sit for a couple of minutes to let the zucchini soften slightly. Ladle into bowls, garnish with the reserved leek, and serve.