Gold Medal Curry Soup
Source of Recipe
The Tampa Tribune 01/02
List of Ingredients
Vegetable cooking spray
1 small white or yellow onion, chopped
1 1/2 teaspoons curry powder
1 pound frozen or fresh cauliflower florets
1/2 cup water
1 cup nonfat plain yogurt
1 14-ounce can vegetable broth
1/4 teaspoon black pepper
1/2 teaspoon salt
Cilantro Puree:
1/3 cup tightly packed cilantro leaves and stems
Juice of 1 lemon
1 teaspoon extra-virgin olive oil, optional
1/4 cup slivered dried apricots, optional
Recipe
Spray bottom and sides of a medium-size pan with vegetable cooking spray. Place onion and curry powder in pan and cover.
Cook on low heat 6 to 7 minutes until onion softens. Add cauliflower and water. Cook on medium heat until cauliflower is done, about 10 to 12 minutes. Transfer to blender and puree until smooth.
Place yogurt in pan and slowly whisk in vegetable broth until a smooth emulsion forms. Slowly whisk in pureed cauliflower, black pepper and salt, blending well.
Heat on low until warm, but do not bring to a boil (yogurt may separate).
Cilantro Puree: Whirl all ingredients until smooth in a blender or small food processor. Divide soup among 4 bowls and drizzle with Cilantro Puree.
Or, instead of Cilantro Puree, place dried apricots on the bottom of each bowl, and pour soup over.
Serves 4.
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