I know the flavor of the month is pumpkin as well as all those autumn veggies, but I happen to love curry, and I thought a curry soup would be a great appetizer for Thanksgiving. Now, if that doesn't quite sound right to you, then this might be a perfect New Year's Soup to add to your menu. Spice up your life in 2019. Try something new. I adore curry.
Kid you not, I found the recipe in my grocery store's mailer and had to try it. The base is cauliflower. I think cauliflower is so versatile. It makes a pizza crust. It adds bulk to all regular soups. It's great grilled or roasted.
The recipe in the store's mailer was double this. I cut it in half as I'm eating for one. I gave leftovers to my son, who really enjoyed it. Half a recipe made 4 very large portions!
*For gluten-free, omit flour and switch to rice flour or cornstarch
*The store's recipe did not include salt. I think it NEEDS SALT, but for those on a salt-free diet, it had a lot of flavor to appreciate. If you add salt, use about 1/2 teaspoon per cup of water.
From Mymagazine.us
Creamy Curried Cauliflower Soup
(Makes 4 very large portions)
2 tablespoons olive oil
2 tablespoons butter
3 ribs celery, chopped
1 medium yellow onion, chopped
2 teaspoons curry powder, more if desired
1 teaspoon ground turmeric (if you don’t have, add more curry)
2 tablespoons flour (*use corn starch if gluten-free)
1 head cauliflower, cored and chopped
4 cups water
2 scallions, thinly sliced for garnish
1/2 cup Greek yogurt for garnish, if desired
Set the olive oil and butter in a large pot over medium heat. When the butter is melted, add the celery and onion and cook until the vegetables have begun to soften, about 5-8 minutes. Add the curry powder, turmeric and flour, and cook just until fragrant, about 1 minutes.
Add the cauliflower and water and bring to a boil. Reduce to a simmer, cover, and cook until the cauliflower is tender, about 20 minutes.
Carefully transfer to a blender, working in batches if needed, and puree. Ladle into bowls and top with a dollop of Greek yogurt and scallions.
Refrigerate any leftovers.
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