Friday, May 4, 2012

Family Favorite Friday: Creamy Cauliflower and Carrot Curry Soup

With the ever-fluctuating cold/warm weather we've been having lately, a sudden cold spell put me in the mood for a cozy soup...and then it put me in the mood for curry. I looked in my fridge and saw that I had a head of cauliflower that needed to be used and a few carrots. I had those, and all the required ingredients for making a curry soup. Huzzah!




Creamy Cauliflower and Carrot Curry Soup
(serves 8+)


Ingredients:


1 head of cauliflower, chopped
4 carrots, peeled and diced
1 medium onion, diced
4 cloves garlic, minced
3 cups chicken or vegetable broth
3 cups water
2 cups cream (light or heavy)
4 tbsp flour
4 tbsp butter
2 tbsp olive, coconut or canola oil (all taste great!)
2 tbsp curry powder
Salt and pepper to taste
Hot sauce to taste (optional)


Saute the onion and garlic in a large pot with the oil for about 5 minutes or until fragrant. Mix in the curry powder until onions and garlic are well-coated, cook for another minute, then add the cauliflower and carrot. Cook over medium-low heat, stirring continuously for another minute, then add the water and broth. Bring to a boil, adding the salt and pepper to taste and more curry if desired as it cooks. Cook for 15 minutes, or until vegetables are tender.





Once, ready, remove from heat and blend with an immersion blender. If you're like me and do not have one of those nifty things, then pour into blender in batches. Be careful not to fill to the top of the blender to avoid over-flowing, and be careful not to burn yourself! Set blended soup mixture aside in separate bowl. 


In the same pot you cooked the vegetables in, melt butter over low heat. Mix in the flour with a beater until smooth, then add the cream. Cook over medium-low heat until smooth and bubbly, whisking as it cooks. Slowly stir in the vegetable soup mix until well-blended with the cream mix. Add in hot sauce if you want it hotter, otherwise serve as is with some toasted bread (I recommend sourdough, naan or rye). 


I decided to add a little extra curry after soup and cream were combined
garnished with a few drops of hot sauce and some parsley


I made this soup for Meatless Monday this week and it has been the best leftovers. I just couldn't wait until Meatless Monday next week to post about it! Paul loved it, I loved it, and even Lily loved it. This is how she had it- as a sauce over steamed cauliflower and carrots:


with a happy blue unicorn!


This is such a yummy soup for a cozy, rainy day that anyone will enjoy. If you don't add the hot sauce, it is quite mild in spiciness so picky eaters should love it too. The carrots give it a nice sweetness, while the cauliflower blends perfectly with the cream. This soup is also a powerhouse of nutrients and health aides, containing vitamins C and K from the cauliflower, vitamin A from the carrots, the cleansing power of turmeric from the curry, and the anti-cancerous and blood pressure-lowering benefits from the garlic. 


Baby can enjoy some of the carrots and cauliflower steamed until very soft, pureed and mixed with breast milk or formula. Add a little whole grain cereal for extra "umph." Carrots and cauliflower are safe for infants over 3 months to eat (depending on what your pediatrician recommends, always check with them first!).


Have a great weekend!





6 comments:

  1. New follower here from Finally Friday blog hop. Hope you'll stop by soon and follow me back. Also, if you could cast your vote on my pole...top left side..can't miss it!!

    http://mommieagain.com

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  2. If you ever make a cookbook, I would buy it pronto! I love all of your recipes and I have you bookmarked and if it was possible to put you on speed dial...I would too, lol. Your recipes are smart, healthy and delish!!!!! I am a devoted fan for sure.

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    Replies
    1. Thank you so much, that means a lot :))))

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  3. This looks so good. Love the modifications for baby at the bottom : )

    Thanks for linking up at Mealtime Monday!

    Kaylee
    www.couponingncooking.com

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  4. I love the combination of carrot and cauliflower, and it looks so creamy and delicious! I host a weekly blog carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
    www.easynaturalfood.com

    I hope to see you there:)
    Debbie

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    Replies
    1. Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting every week so I'd love to see you again with your next soup/stock/chowder/stew/chili recipe.

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