Monday, January 16, 2012

Curry Ginger Carrot Cauliflower Soup

It was so cold today in California that we felt a soup with a kick would be perfect. We used peeled baby carrots in this but if using whole carrots peel them first so they won't be bitter. Since this soup will be pureed you don't have to worry about chopping things nicely and evenly.

2 tbs STAR Extra Virgin Olive Oil
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 2-inch long piece fresh ginger, peeled and chopped
2 tsp curry powder
1 tsp ground cumin
1 head cauliflower, chopped
1 pound carrots (whole is baby, chopped if regular sized)
6 cups water
sea salt, to taste

Heat STAR Extra Virgin Olive Oil in a 6-quart pot over medium heat. Add onions and a dash of salt and cook until the onions are soft and starting to change color. Add the ginger, garlic, spices and saute a minute more. Add the carrots, cauliflower, and water. Simmer for about 25 minutes covered. Then puree in batches in a blender or use an immersion blender, blend the mixture until smooth and thick. Add salt to taste.


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