Quick Curried Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Jennifer Martin of Portland, Oregon, writes: I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1 1/2 tablespoons sugar |
4 teaspoons curry powder |
8 cups cauliflower florets (from 1 large head), chopped |
10 ounces yukon gold potatoes, peeled, diced into 1/2-inch cubes (about 1 1/4 cups) |
7 cups low-salt chicken broth |
plain yogurt |
chopped fresh mint |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
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