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Golden Cauliflower Curry Soup
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Spice-savvy chefs in India have long partnered cauliflower with curry and ginger. Once you try this soup, youll see why.
1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon curry powder
2 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
1 medium-size head cauliflower, separated into small florets
1 can (14-01/2 ounces) reduced-sodium chicken broth, plus 2 cups water
1 cup heavy cream
Salt and pepper
1/4 cup chopped fresh chives
Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute. Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.
Servings: 6
Carbohydrates: 12 grams
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