Stuff and Nonsense: Curried Cauliflower & Carrot Soup


3.01.2015

Curried Cauliflower & Carrot Soup

This unending, bitterly cold winter has left me starved for color -- leading me to run amok in the produce and florist departments of the local grocery stores. Apparently, I was fixated on orange and red this week as I returned home one day with an armful of sunset-orange roses, garnet-red vegetable smoothies, and an orange cauliflower.


Seriously, why eat a plain ol' white cauliflower when you can have an orange one? Also, its label said orange cauliflower has 25% more beta-carotene than the white variety and, as eating fruits and vegetables rich in beta-carotene may reduce risk of heart disease, I'm all for orange cauliflower.


And then I thought, well, since it's freakin' cold outside and I'm doubtlessly going to turn the cauliflower into soup, why don't I combine it with that other beta-carotene power house, carrots? And what's extra warming on a day spent digging out Death Mountain for the umpty-umpth time? Curry.

So, "Curried Cauliflower & Carrot Soup" was born. It's really good, even if I do say so myself, and will definitely warm up your frozen insides. I use Penzeys Maharajah Style Curry Powder, which is wonderfully fragrant "sweet" mix that adds lots of rich flavor, but not a lot of heat. I figure, if I need more heat, then I'll stir in a little sriracha as the mood moves me at serving time. I frequently eat soup for breakfast, after all, and find flavorful but mild soups work best first thing in the morning. Bring on the heat at lunch time and supper!

I used plain unsweetened almond milk for this recipe, since the folks at the cardiovascular life-style modification clinic are quite keen on non-dairy milks like almond or soy. Obviously, you may use whatever kind of milk you like best.

Curried Cauliflower & Carrot Soup

Yield: 6 servings

Ingredients

  • 1 tbsp olive oil
  • ½ onion, chopped small
  • 3 garlic cloves, chopped small
  • 1 tsp curry powder [Penzeys Maharajah Style]
  • 1 large head orange cauliflower, cut into chunks
  • 5 carrots, cut into chunks
  • 6 cups low sodium, low fat chicken broth [Pacific Foods Organic]
  • 1 cup plain unsweetened almond milk [Almond Breeze]

Instructions

  1. In a large French/Dutch oven, heat olive oil. Add onion and garlic and cook, stirring frequently, until onion is translucent. Add curry powder and cook, stirring frequently, until it is very fragrant.
  2. Add cauliflower and carrots. Stir to scrape up any browned-to-the-bottom bits and. Add broth. Broil pan to a boil. Reduced to a simmer and cook for 45 minutes or until vegetables are tender.
  3. Using an immersion ("stick") blender, puree until as smooth as you like. Stir in 1 cup of almond milk and cook for an additional minute or until hot. Season as needed with salt, pepper, and additional curry powder.

I say this recipe serves six, but I really mean it serves one hangry woman for two days. What that translates to regular folk is probably six cups.

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