Curried Cauliflower Soup
By Woman's Day Kitchen from Woman's Day; September 15, 2009 | September 15, 2009 .
Photo: Iain Bagwell
Yield 10 cups
Active Time: 10 minutes
Total Time: 30 minutes
2 teaspoons oil
1 large onion, chopped
2 medium carrots, sliced 1⁄4 in. thick
2 Tablespoons curry powder
2 cloves garlic, minced
2 cans (14.5 ounce each) chicken broth, or 3 1⁄2 cups broth or bouillon
2 1⁄2 cups water
2 medium potatoes (8 ounce), cut in 1⁄2-in. pieces
3 cups frozen cauliflower florets
1 can (15.5 ounce) chickpeas, rinsed
1⁄2 cup frozen cut-leaf spinach
Serve with: plain yogurt
Heat oil in large saucepan over medium-high heat.
Add onions and carrots; cook 4 minutes or until onions are golden and just tender.
Stir in curry powder and garlic; cook 30 seconds or until fragrant.
Stir in remaining ingredients; cook, covered, 15 minutes or until vegetables are tender
Posted by Sass
Amount Per Serving
Total Fat 2g
Saturated Fat NA
Total Carbohydrates 20g
Dietary Fiber 5g