Curried Cauliflower Soup (Moosewood Restaurant Daily Special)
Cauliflower and potatoes are a heavenly couple when curried. Try this beautiful golden soup flecked with the deep green of fresh cilantro. The addition of basmati rice both enhances the curry spices and adds an interestingflaor of its own.
This soup goes well with salads of Indian origin but is also good in a meal with flavors of the Caribbean, southern Africa, and southern United States.
- 2 tbsp canola or other vegetable oil
- 1 1/2 c. chopped onions
- 1 tbsp minced fresh chiles, seeds removed for a milder "hot"
- 1 tbsp grated fresh ginger root
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 c. cubed white or red potatoes
- 4 c. cauliflower florets (about 1 medium head)
- 4 c. water or vegetable stock
- 1 tsp salt
- 1/4 c. raw white basmati rice
- 1 tbsp fresh lemon juice
- 1 tsp sugar
- 2-3 tbsp chopped fresh cilantro
- Salt and tround black pepper to taste.
- Plain nonfat yogurt (optional)
In a soup pot, heat the oil on low heat. Add the onions, chiles and ginger and sprinkle witha dash of salt. Cover and cook, stirring occasionally, for aobut 10 minutes, or until the onions are translucent.
Add the turmeric, cumin, coriander, and cinnamon and cook for 1-2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock, and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 mintues.
In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar, and cilantro. Add salt and pepper to taste.
Serve topped with a dollop of yogurt, if desired.