Golden Curry Cauliflower Soup


1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon curry powder
2 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
1 medium-size head cauliflower, separated into small florets
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 2
cups water
1 cup heavy cream
Salt and pepper
1/4 cup chopped fresh chives

Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute.   Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.  Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan.  Season to taste with salt and pepper. Heat through before serving; garnish with chives.

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