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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you want to kick up the flavor of a soup in a big way, curry is the way to go! Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 garlic clove, minced |
4 teaspoons curry powder |
3 -4 cups cauliflower florets, small, to your taste |
1 large all-purpose potato, peeled and cut into 1/2-inch dice |
1 cup frozen peas |
1 cup shredded carrot |
4 cups chicken stock or 4 cups vegetable stock |
1/2 cup canned crushed tomatoes or 1/2 cup tomato puree |
3/4 teaspoon salt |
1/2 cup sour cream |
3 tablespoons unbleached all-purpose flour |
Directions:
1. Heat oil in a medium-size soup pot over moderate heat.
2. Add the onion and cook, stirring, until translucent, 8 to 9 minutes.
3. Stir in the garlic and curry powder and cook over low heat, stirring, for 1.
4. minute.
5. Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the.
6. heat to moderately low, and cover.
7. Simmer just until the vegetables are tender, 10 to 12 minutes.
8. While the vegetables cook, whisk the sour cream and flour together in a.
9. small bowl.
10. Add a ladleful of the broth to the mixture and whisk again.
11. When the vegetables are tender, stir the sour cream mixture into the soup.
12. Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small.
13. lumps of flour in the soup, they should cook out.
14. Briefly whisking the broth might help.
15. Taste the soup before serving, adding a bit more salt, if necessary.
16. Makes 5 to 6 servings.
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