Curried Cauliflower Soup
This soup's secret ingredient--an apple--lends a touch of tangy sweetness that complements the curry's spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.
Ingredients
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2 tablespoons olive oil
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1 small onion, chopped (1 cup)
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1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
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1 tablespoon curry powder
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1 clove garlic, sliced (1 teaspoon)
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1 large head cauliflower, chopped into 1-inch pieces (6 cups)
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4 cups low-sodium vegetable broth
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1 teaspoon honey or agave nectar
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1 teaspoon rice wine vinegar
Directions
1.
Heat oil in large pot over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.
2.
Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.
Nutrition information
Calories 104, Total Fat 5 g, Saturated Fat 0.5 g, Sodium 304 mg, Carbohydrate 14 g, Fiber 4 g, Protein 2 g, Sugars 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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