Curry Soup
A thick soup made without flour or eggs. Requires a stick blender to smooth the mix after cooking, and a 2-quart soup pot. Cornbread and a salad make it a satisfying light supper.
Ingredients
| 1 small head Cauliflower, chopped (~16oz) | 1 cup chopped yellow Onion |
| 1/2 cup chopped Celery | 1 tsp minced Garlic |
| 1 Tbsp Curry Powder (hot, mild, combo, whatever) | 1/2 tsp Paprika |
| Safflower or Peanut Oil | 3 Cups Chicken Broth |
| Salt, Fresh Ground Pepper to taste | Optional: 1Tbsp yogurt or sour cream |
| Stick blender (cuisinart stainless steel model is recommended) | |
Preparation:
- Saute the onion and garlic in the oil for 1-2 minutes.
- Add the curry and continue to saute until the onion turns glossy, about another 2 or 3 minutes.
- Add the ham (optional) and celery, and cook another 2 minutes.
- Stir in the cauliflower. Continue to cook, stirring, for another 2 minutes.
- Add the broth, bring to a boil then cover and simmer for about 10-15 minutes, until vegetables are tender.
- Add the paprika, salt and pepper to taste. Stir briefly, then remove from the heat.
- Blend it until creamy using the stick blender or a food processor.
- Stir in the optional yogurt or sour cream if you are using it. Serve.