Categories: SOUPS

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 4 cups cauliflower florets (about 1 small head or 1 pound)
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1 tablespoon minced garlic
• 1 medium russet potato, peeled and cut into 1/2-inch cubes
• 4 cups chicken broth
• 1 cup half-and-half or cream
• 1 teaspoon salt
• Chili paste or hot sauce (optional)
• Garnish: purchased fruit chutney and chopped parsley if desired

Directions

1. In a large heavy soup pot or Dutch oven, heat olive oil over medium-high heat. Add onion and cook for about 2 minutes, stirring often. Add cauliflower and stir around, then sprinkle in dry spices and garlic. Stir around until starting to smell fragrant, about 1 minute. Then add potatoes, broth and half-and-half. Cook for about 20 minutes or until cauliflower and potatoes are totally tender.

2. Remove soup from heat and, working carefully in small batches, purée in blender or food processor. If using a blender, cover the lid with a towel so that the lid does not come off (which could burn you). Return puréed soup to the pan. Taste for seasoning, adding salt and hot chili paste or hot sauce if desired. (At this point, soup can be cooled and refrigerated for up to 4 days.)

3. Serve piping hot in flat bowls with rustic crackers, crostini or papadams. Garnish with a small dollop of fruit chutney and/or sprinkle with parsley if desired.

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