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Golden Cauliflower Curry Soup Recipe

by Global Cookbook

Ingredients

1 Tbsp. extra virgin olive oil 1 med onion finely minced 1 Tbsp. curry pwdr 2 x garlic cloves finely minced 1 tsp grated fresh ginger

1 med cauliflower head separated small florets 1 can reduced-sodium chicken broth - (14 1/2 ounce) plus 2 c. water 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste 1/4 c. minced fresh chives

Directions

1. Heat oil in a large saucepan over medium heat. Add in onion and cook 3 min, till softened. Stir in curry pwdr, garlic and ginger; cook, stirring, 1 minute.
2. Add in cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 min, or possibly till cauliflower is very tender. Stir in cream.
3. Puree soup in batches in a blender or possibly food processor till smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.
4. This recipe yields 6 servings.
5. Description: "Spice-savvy chefs in India have long partnered cauliflower with curry and ginger. Once you try this soup, youll see why."

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