Curry Cream of Cauliflower Soup
"This is comfort food in a hurry, rich and satisfying. Perfect for you low carbers out there."
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 cups chicken broth
- 1⁄2 cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and pepper
- 1 cup cream
- 2 cups cauliflower, chopped (fresh or frozen)
- 1 teaspoon curry powder
- hot sauce, to taste (a few drops of Tabasco Habanero sauce is wonderful)
directions
- In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
- Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
- Remove from heat.
- Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
- Repeat with remaining soup. Pour into large bowl.
- Melt the butter in the soup pan.
- Whisk in the flour and blend until smooth.
- Add the cream all at once.
- Cook until smooth and bubbly, whisking continuously.
- Stir in the cauliflower soup mix and cook until heated through.
- Adjust seasoning to taste with salt, pepper and hot sauce, if desired.
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Reviews
-
Thought this was really nice. It was different then our usual, but very mild, and the color was beautiful. I will make this again. Thank you. -
This. Was. Fantastic! Very creamy, smooth, and flavorful. I used half and half instead of cream and the flavor was still great. Thought it needed some salt so I used some fresh ground sea salt. I added a couple drops of hot sauce, and my husband added a lot...we both loved it. -
Very nice soup--the curry is not over powering and is actually quite subtle. I used half and half rather than cream and the results were fine. -
Excellent recipe!! I made it exactly as described with one change, I used curry madras as that is the only type of curry powder I buy. I think the madras gave it that extra kick it needed, so I didn't add any hot sauce. A couple croutons don't hurt either!! We served this with garlic bread. YUMMI!! Thanks for a great recipe!!! -
This soup was yummy, fast & easy, but needs something for that extra zing! We will definitely play with this one. Thanks for posting!
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Tweaks
-
Fortunately for me this is a really tasty soup! I had an enormous head of cauliflower from a local farm to use up, so I tripled the recipe (and I still have cauliflower left!) I used up some remaining homemade veggie stock and added some chicken broth to make up the total volume, and instead of just cream I used half light cream (5%) and half whole milk. At the end I added a couple of tsps of sea salt (remember, this was a triple batch). Turned out great! Thank you. :) -
This soup was so quick and easy to put together. I added a stalk of celery to step 1 and used fat free evaporated milk instead of the cream. It was excellent, and in my opinion, restaurant quality! I took the suggestion of the previous reviewer and left it up to everyone to add hot sauce if they wanted. No one did. The soup was pleasantly spiced without. I will be making this one often.
RECIPE SUBMITTED BY
Sherri Dodsworth
Cape San Blas, Florida
Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors.
Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.
