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Curried Cauliflower Soup

Source: Martha Rose Shulman

Prep
Cook
Serves 6people
Ingredients
1
tbsp canola oil
1
onion, chopped
2
garlic cloves, chopped
2
tsp finely chopped ginger
2
tsp curry powder
2
tsp cumin seeds, ground
2
lb cauliflower (1 medium head), roughly chopped
1
russet potato, peeled and diced, or 1/2 cup rice
2
qt water, vegetable stock or chicken stock
salt to taste
freshly ground pepper
chopped cilantro for garnish
Directions
1.
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
2.
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

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