CAULIFLOWER CURRY SOUP
Courtesy of
Mandala Wellness, Georgia
Ingredients:
1 onion, chopped
2 teaspoons curry powder
1 teaspoon cumin powder
1 lb. fresh cauliflower florets
2 small carrots, chopped
1 potato, peeled and diced
1 cup water
1 cup plain yogurt
14/16 ounces vegetable broth
1 teaspoon black pepper
3/4 teaspoon salt
fresh cilantro for garnish
Spray or coat bottom of medium pot with vegetable oil. Place onion and curry powder in pot and cover. Sweat on low heat for 6-7 minutes, softening onion and releasing curry aroma.
Add cauliflower, potato, carrots, cumin and water and cook on medium heat about 15 minutes.
Transfer pot contents to a blender and puree until very smooth. you may need to add a little more water.
Place yogurt in the pot and slowly whisk in vegetable broth until a smooth emulsion forms.
Slowly whisk in cauliflower/vegetable puree & salt and pepper, blending well.
Heat on low until warm enough to serve - don't boil as yogurt may separate.
Garnish each serving with fresh cilantro.
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