Golden Curry Soup
Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along w…
- Cook30 min
- Total30 min
- Serves1
- LevelIntermediate
Ingredients
- 1 tbsp. olive oil
- 1 medium onions
- 2 cloves garlic
- 1 tsp. ginger
- 1 tbsp. curry powder
- 1 head cauliflower
- 350 ml. bouillon or consomme
- 2 cups tap water
- 250gr\8oz Heavy Cream
- 4 tbsp. chives, chopped
Preparation
- Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along with the curry powder; cook, stirring, 1 minute.
- Cut cauliflower into florets, discard center. Add cauliflower, vegetable broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook for 20 minutes, or until the cauliflower is very tender. Stir in cream.
- Purée 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,and add some lime if you want.
