Creamy Curry Cauliflower Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A nice hot soup on a cold day! This recipe is easy to make, and can be easily adjusted to suit your taste. I have also used this soup as a curry sauce after having sauted other curry ingredients such as chicken, bamboo shoots and diced potatoes. Ingredients:
1 head cauliflower, in smallish pieces |
1 large onion, diced |
3 garlic cloves, minced |
2 celery ribs, diced |
1 (28 ounce) can diced tomatoes |
4 tablespoons red curry paste |
3 cups vegetable broth or 3 cups chicken broth |
1 (400 ml) can coconut milk |
1 1/2 cups milk |
salt and pepper |
Directions:
1. Put cauli, onion, garlic, celery, tomatoes, water and curry paste in a large pot. Bring to a boil and simmer until all ingredients are well cooked. Using an immersion blender, puree all ingredients to desired smoothness and return to heat. Lower temperature and add milk and coconut milk. Heat through and serve.
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