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Curried Cauliflower Soup Recipe

Ingredients

How to make it

  • Curried Cauliflower Soup
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 T. safflower oil
  • 1 to 2 t. curry powder
  • 1/2 to 1 t. ground cumin
  • 1/4 t. turmeric
  • 1 small head or 1 1/2 pounds cauliflower, broken into florets
  • (1 carrot roughly diced)
  • 5 cups Ginger Vegetable Stock or boullion
  • 1 small potato peeled and diced
  • sea salt to taste
  • 1 cup plain low-fat yogurt ( I used Go Veggie mozzarella soy based, and Tofutti's "Sour Supreme" sour cream dollop into a cup of the soup.)
  • Freshly ground pepper to taste and Lemon Juice to taste
  • In a soup pot, heat the oil and saute the onion and garlic until the onion is tender. Add the curry, cumin, turmeric, cauliflower and carrots and stir together for a minute or 2. Add the stock and the potato and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
  • Puree if desired in batches. ( I chose to leave the veggies intact in a broth. ) Stir together the yogurt with 1 tsp. cornstarch, and whisk into the soup. Heat through and serve.

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The Cook

ttaaccoo Buffalo, NY

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