Cauliflower Curry Soup

The former Mandala Wellness Retreat at a Georgia B & B created this recipe for its Monday Vegetarian Suppers.   It was a supper club favorite.  Ours too.  

Cauliflower Curry Soup
Courtesy of:
Recipes: Soups
Serves: 4
  • 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
  1. Spray or coat bottom of medium pot with vegetable oil.
  2. Place onion and curry powder in pot and cover. Sweat on low heat for 6-7 minutes, softening onion and releasing curry aroma.
  3. Add cauliflower, potato, carrots, cumin and water and cook on medium heat about 15 minutes.
  4. Transfer pot contents to a blender and puree until very smooth. you may need to add a little more water.
  5. Place yogurt in the pot and slowly whisk in vegetable broth until a smooth emulsion forms.
  6. Slowly whisk in cauliflower/vegetable puree and salt and pepper, blending well.
  7. Heat on low until warm enough to serve - don't boil as yogurt may separate.
  8. Garnish each serving with fresh cilantro.


December 20, 2010 |

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