Golden Cauliflower-Curry Soup

By á-170456

Ingredients

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 1 tablespoon curry powder
• 2 garlic cloves finely chopped
• 1 teaspoon grated fresh ginger
• 1 medium cauliflower head separated small
• florets
• 1 can reduced-sodium chicken broth - (14 1/2 oz) plus
• 2 cups water
• 1 cup heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup chopped fresh chives

Details

Servings 6

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook 3 minutes, until softened. Stir in curry powder, garlic and ginger; cook, stirring, 1 minute.

Add cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.

Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.

This recipe yields 6 servings.

Carbohydrates: 12 grams
Net Carbs: 7.5 grams
Fiber: 4.5 grams
Protein: 5.5 grams
Fat: 18 grams
Calories: 219