CURRIED CAULIFLOWER & CHICKPEA SOUP

CURRIED CAULIFLOWER & CHICKPEA SOUP image

Number Of Ingredients 11

1.5 C chopped onions
1 Tbsp vegetable oil
1.5 Tbsp grated peeled ginger root
1.5 Tbsp curry powder
1/2 tsp salt
1 can (15 oz) chickpeas, drained
3 C water or vegetable broth
1 small head of cauliflower
1 large can (28 oz) can diced tomatoes
Cranberry Chutney
a few sprigs of cilantro

Steps:

In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and saute for a minute or two, stirring constantly so the spices don t burn. Add the chickpeas and the water, cover, and bring to a boil. Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the caulflower is tender, about 5 minutes. When the cauliflower is done, remove the pot from the heat. Puree 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.