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CURRIED VEGETABLE SOUP




Source of Recipe


Mary Ellen


List of Ingredients




• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 1 clove garlic, minced

• 4 teaspoons curry powder

• 3 to 4 cups small cauliflower florets, to your taste

• 1 large all-purpose potato, peeled and cut into 1/2-inch dice

• 1 cup frozen peas

• 4 cups chicken or vegetable stock

• 1/2 cup canned crushed tomatoes or tomato puree

• 3/4 teaspoon salt

• 1/2 cup sour cream

• 3 tablespoons unbleached all-purpose flour

Heat oil in a medium-size soup pot over moderate heat. Add the onion and cook, stirring, until translucent, 8 to 9 minutes. Stir in the garlic and curry powder and cook over low heat, stirring, for 1 minute.

Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover. Simmer just until the vegetables are tender, 10 to 12 minutes.

While the vegetables cook, whisk the sour cream and flour together in a small bowl. Add a ladleful of the broth to the mixture and whisk again. When the vegetables are tender, stir the sour cream mixture into the soup. Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small lumps of flour in the soup - they should cook out. Briefly whisking the broth might help. Taste the soup before serving, adding a bit more salt, if necessary. Serves 5 to 6.



Recipe



Heat oil in a medium-size soup pot over moderate heat. Add the onion and cook, stirring, until translucent, 8 to 9 minutes. Stir in the garlic and curry powder and cook over low heat, stirring, for 1 minute.

Add the vegetables, stock, tomatoes and salt, bring to a boil, reduce the heat to moderately low, and cover. Simmer just until the vegetables are tender, 10 to 12 minutes.

While the vegetables cook, whisk the sour cream and flour together in a small bowl. Add a ladleful of the broth to the mixture and whisk again. When the vegetables are tender, stir the sour cream mixture into the soup. Simmer, stirring often, for 8 to 10 minutes; don't worry if there are small lumps of flour in the soup - they should cook out. Briefly whisking the broth might help. Taste the soup before serving, adding a bit more salt, if necessary. Serves 5 to 6.