Curried Cauliflower Soup

Today was a rainy, cool, soup kind of day.  They have been few and far between, so I decided to capitalize on the opportunity and make some cauliflower soup.  That, and the fact that my fridge is bursting forth with cauliflower (because when I saw cauliflower on sale at the grocery store for 3 for $5, I felt the need to buy three instead of 1 for 1/3 of $5... I always think irrationally in the face of vegetable sale tags.)  This soup recipe was pretty good and really easy.  Well, really easy if you don't turn the element on high, get a phone call, forget about it and get sent back to your culinary reality 10 minutes later by your smoke alarm.  That's how I know its a good recipe - even with the "smokey" flavour, it was still tasty.

The dark flecks aren't spices...

Curried Cauliflower Soup
(From You Are What You Eat )
1 head cauliflower, leaves removed, washed and cut into small florets
2 large onions, chopped
1 large knob fresh ginger, peeled and finely grated
3 cloves garlic, chopped
3 T. butter
1 T. mild curry powder (more or less, to taste)
6 to 8 cups vegetable stock
2 cups milk
salt and pepper to taste

Melt the butter in a soup pot. Add onion, garlic, and ginger. Cook until the onion is transparent (don't brown). Add curry powder and stir to combine. Add cauliflower florets and a pinch of salt. Stir to coat florets with curry powder. Add just enough stock to cover the cauliflower. Cook on medium-low heat for about 30 minutes or until cauliflower is very tender. Add milk. Puree with a blender stick or in a blender or food processor. Add salt and pepper to taste, and serve.


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