Curried Cauliflower Soup
By Mary McDougall
This is one of my favorite creamy fall soups.
Serves: 6
Prep Time: 10 min
Cook Time: 20 min
Ingredients
4 1/4 Cups
Water
1
Onion, chopped
1 Tsp
Garlic, minced
1 Tbsp
Soy sauce (optional)
2 Tsp
Cumin
2 Tsp
Coriander
1 Tsp
Curry powder
Dash
Cayenne
2 Cups
Cauliflower, coarsely chopped
1 Cup
Silken tofu
1 Tbsp
Lemon juice
1/4 Cup
Fresh cilantro, chopped
Directions
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic and cook, stirring occasionally for 5 minutes. Stir in the soy sauce, cumin, coriander, curry powder and cayenne. Add the remaining water, the cauliflower and the tofu. Bring to a boil, reduce heat, cover and cook for 10 minutes until cauliflower is tender. Puree in batches in a blender and return to a pan. Add lemon juice and cilantro. Heat through and serve.
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