I love curry, I love soup, and if January doesn’t inspire you to make soup, I don’t know what would. I found this recipe because I had a head of cauliflower that I needed to use. This soup is very flexible — you can can nearly any root vegetable, make it with water or broth, and decide whether or not you want to add dairy. Note: An immersion blender is needed to blend this soup.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon curry powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 ground cinnamon
- 6 c. water or broth
- 1 head of cauliflower (chopped)
- 1 potato, peeled and cubed
- Shredded cheddar cheese, for garnish (and/or sour cream)
- In a medium pot, heat the oil and then saute the onion for a few minutes, till softening. Add the garlic, celery, carrot, salt and spices. Saute for about 5 minutes, mixing frequently, until the vegetables are soft. You will start smelling this soup right away, and will pat yourself on the back for making such a good choice.
- Add the cauliflower and potato to the pot. Add six cups of water or broth.
- Bring to a boil and reduce to a simmer. Cook for about 45 minutes and then puree with an immersion blender.
- Ladle the soup into bowls and garnish with cheddar.
The next time I make this, I will add a bit more curry, and I will hopefully have a carrot on hand. The consistency is basically potato soup, which makes it very versatile. You can add a bit more potato or carrot, and play with the amount of spices you use.
Adapted from Curried Cauliflower Soup found on Yummly.com.